Creamy courgette lasagne

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• gill.g

  26 September 2008

  gill.g rated and commented on this recipe

  

  Loved it. I made my own tomato sauce which was easy and used fresh pasta which saved some time. Next time I may try some other veg as well - this is a recipe that just works!

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• Plum_Pudding

  06 October 2008

  Plum_Pudding rated and commented on this recipe

  

  Nice, easily made lasagne, perfect for a mid-week meal. Courgettes are ok but, personally, I prefer stronger flavours, so I have tried a number of different combinations like spinach/mushroom and broccoli/mushroom, all working very well.

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• samsfood

  07 October 2008

  samsfood rated and commented on this recipe

  

  I used courgette & 1 leek (as it was leftover in the fridge) Also I didn't have any ricotta so used boursin cheese. How can such a simple recipe taste so good! Lovely!!!!!

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• hilary buff

  11 October 2008

  hilary buff rated and commented on this recipe

  

  A M A Z I N G i didn't think it'd work out with only ricotta but it did. i made it a three layer lasagne by adding mushrooms to the mix and adding a half of a tub of creme fraiche to make the creaminess go further. also a lot more cheese than specified. i never use shop made sauces but i tried the lloyd grossman tomato and basil one along with a bit of my own. for the top layer i added a lot more cheese though, along with bits of mozzarella and halloumi along with cheddar. i didn't precook, bought no precook sheets and it took 40 minutes in the oven. i'm never going to bother with making messy milk sauces again.

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• Siri

  18 October 2008

  Siri rated and commented on this recipe

  

  This was brilliant, although I miscalculated with the courgettes because I thought it looked like a lot, and cut back on the amount, but definitely stick to the recipe with regards to amounts!

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• Vicky

  19 October 2008

  Vicky rated this recipe

  

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• Simon

  20 October 2008

  Simon rated and commented on this recipe

  

  Incredibly tasty and super easy to make. I followed others recommendations and cooked it in the oven for 30 mins instead of precooking the lasagne sheets. Also kept some of the courgette sliced. Will definitely be making this one again.

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• King Mule

  20 October 2008

  King Mule commented on this recipe

  Although I haven't cooked this, I thought I'd leave you this tip for cooking Lasagne sheets in response to Lily's 'sticking' problem. I cook the sheets three at a time and keep separating them occasionally with a spatula so they don't stick whilst cooking. When they are ready I just plonk them into a bowl of cold water until I need them and it stops them sticking together.

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• Food Glorious Food

  27 October 2008

  Food Glorious Food rated and commented on this recipe

  

  The BEST i've ever tasted....YUM!!!

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• Deejay

  15 November 2008

  Deejay commented on this recipe

  I used my own chunky tomato sauce and only cheddar cheese but absolutely love it as did my family. For 3 years we have grown masses of courgettes and this year I thought I could not eat any more! This recipe has proved me wrong.

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• Chrissy

  21 November 2008

  Chrissy rated this recipe

  

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• anita

  30 November 2008

  anita commented on this recipe

  Will it freeze?

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• True

  13 December 2008

  True rated and commented on this recipe

  

  This is a great dish for getting the kids to eat veg -they all loved it.I didn't use the ricotta or garlic but used extra cheddar cheese instead.I added bacon and mushrooms as others suggested and it was delicious.

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• cheryl

  12 January 2009

  cheryl commented on this recipe

  This is lovely! made with mascerpone cheese instead of ricotta. My boyfriend even liked it and he's a big meat fan!

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• Crushedbanana

  20 January 2009

  Crushedbanana commented on this recipe

  I love this recipe as it so delish, and great for lunch the next day. I had a problem cooking the lasagne sheets the first time so now just put them in dry instead and cook the lasgne for about 5 to 10 mins longer. Great!

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• northernminx

  02 February 2009

  northernminx rated and commented on this recipe

  

  I have made this twice. The first time was gorgeous as i used spicy Ragu tomato pasta sauce but the second time i used bigger courgettes and they must have had more juice in them as the lasagne was more watery. So use smaller courgettes if you make this!! I will definitely make again as its so easy.

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• Lou

  04 February 2009

  Lou rated this recipe

  

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• Marywyn

  09 February 2009

  Marywyn commented on this recipe

  A really delicious lasagne and easy to make. Crammed with courgettes - will try next time substituting the onion with a leek. Will also add a little more pasta sauce.

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• Heffrey

  10 February 2009

  Heffrey rated and commented on this recipe

  

  I definitely won't be precooking the pasta again, it made it so fiddly I wanted to give up and I ended up with a load of cooked pasta that I didn't need.

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• Jessica

  16 February 2009

  Jessica rated and commented on this recipe

  

  I have just finished devouring this beauty, and that is exactly what it is...amazing! I have never tasted a lasagne that is on par with a real lasagne. i turned vegetarian three years ago and real lasagne was definately a dish i really missed, but this is just as good as the real thing! The creaminess of the ricotta and cheese throughout was lovely. i shall definately be making this again. I used wholewheat pasta and the weightwatchers parmesan and pesto pasta sauce as it was the only one in the cupboard and it worked really well! Although i did have a bit of trouble with precooking the lasagne sheets and had to make a second attempt until i managed to make them not stick together.

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Ingredients

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves , crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 20 mins

Vegetarian

Ingredients

• 9 dried lasagne sheets
• 1 tbsp sunflower oil
• 1 onion , finely chopped
• 700g courgettes (about 6), coarsely grated
• 2 garlic cloves , crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

Per serving

405 kcalories, protein 18.0g, carbohydrate 38.0g, fat 21.0 g, saturated fat 8.0g, fibre 4.0g, sugar 13.0g, salt 1.36 g

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