Quick courgette lasagne

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Results 61-80

• Fay

  17 November 2011

  Fay rated and commented on this recipe

  

  Magnificant! Not sure about the quantities in the recipe though. I adjusted as I went along. Used dried pasta sheets and an extra 400g carton of pureed tomatoes to make the uncooked mix 'wet'. Used cottage cheese, white blue cheese and nat yoghurt instead of ricotta as that was what I had in the fridge. Word of advice: Just dont tell courgette-haters that it's courgette until they have had seconds!!

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• Anne

  10 December 2011

  Anne commented on this recipe

  I'm about to make this for a family event, and just wanted to thank everybody for the comments. I feel much more confident now - lot of good cooks out there, obv!

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• HHawk

  10 January 2012

  HHawk rated and commented on this recipe

  

  Fantastic recipe. Really quick and very tasty. I liked the subtle heat from the chilli. Next time I will add some pine nuts for texture. I used dried lasagne sheets and they worked well, plus I doubled the recipe so it served 3. Not worth making for the size they recommend

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• KKS777

  22 February 2012

  KKS777 rated and commented on this recipe

  

  Great recipe! Though if I cooked it again, I might add another courgette and more ricotta, as it wasn't really enough for 3 layers. Mine just made 2. It also took a lot longer than 15 mins - maybe more like 30 to prepare. A very versatile recipe though to add other things to - I added mushooms when I cooked it.

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• Frannylou

  25 February 2012

  Frannylou rated and commented on this recipe

  

  I was slightly disappointed the 1st time I made this so decided to 'tweak'it slightly by sweating off leeks with the courgettes and adding another clove of garlic. I also added half a tub of mascarpone with the ricotta which made a lovely rich, creamy [if calorific!!] sauce. I finished the top with a very thin layer of white sauce topped with plenty of parmesan. Delicious!!!

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• mibeuk

  16 April 2012

  mibeuk rated and commented on this recipe

  

  What a lovely meal - and easy too, which is a good thing when you are a novice in the kitchen! Think I will add some bacon next time. Will also buy fresh pasta sheets as it was a bit messy to pre cook the dried ones, they stuck together and had to do it in several batches.

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• kimcbr600

  06 May 2012

  kimcbr600 commented on this recipe

  I made this recently but made my own tomato sauce using up some left over red and green peppers. Even the non veggies loved it! :)

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• Jonny's hungry.

  09 May 2012

  Jonny's hungry. rated and commented on this recipe

  

  I have made this twice this week for two different people and they both loved it. I made my own pasta sauce with pepper and onion with seasoning and would thoroughly recommend this. FANTASTIC AND DELISCIOUS!!!!!!!!

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• chilipeppers

  10 May 2012

  chilipeppers commented on this recipe

  Just fantastic !!!!

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• dantedada

  24 June 2012

  dantedada rated this recipe

  

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• kirsty

  29 June 2012

  kirsty commented on this recipe

  I made this with an extra couple of cloves of garlic, a home made tomato sauce and the entire tub of ricotta (it needs it!). I also used mature cheddar as I didn't have any parmesan, and left out the chilli...and it was very lovely! Will definitely be making this again, especially as both my meat loving husband and picky toddler son both liked it too!

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• beautifuljulie

  03 July 2012

  beautifuljulie commented on this recipe

  This is a BIG favourite in our house! We all love it. It really is so quick and easy to make and it is completely delicious! Yum!

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• Joyce

  16 July 2012

  Joyce rated and commented on this recipe

  

  Really tasty veggie dish. Didn't have parmesan so used cheddar instead and used homemade tomato sauce.

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• radenka

  31 July 2012

  radenka rated this recipe

  

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• Julia

  12 August 2012

  Julia commented on this recipe

  I veganised this dish by doing a tofu ricotta and it was delish! Thanks.

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• teamamsterdam

  16 August 2012

  teamamsterdam commented on this recipe

  I used philidelphia in place of ricotta cheese because I couldn't get any ricotta at the time, it came out very well... perhaps add a little extra parmesan to the courgette mix to allow for this change. very tasty and simple recipe

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• Cpen17

  21 August 2012

  Cpen17 rated and commented on this recipe

  

  Delicious thanks. I used a tin of tomatoes for the sauce and simmered it with garlic, salt, pepper and a little sugar before adding it to the layers. My local shop didnt have ricotta so I just used a jar of lasagne white sauce and that worked fine.

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• SamK

  23 August 2012

  SamK rated and commented on this recipe

  

  I made this tonight for the first time for my meat loving boyfriend and he loved it. I didn't grate the courgette but cut it into chunks and added mushrooms and onions. I also added a tin of chopped tomatoes and put it over the final layer to bulk up the tomato sauce and keep it moist. Next time i think i will add a few herbs and spices for extra flavour. Absolutely delicious - looking forward to making it again.

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• Judy

  07 October 2012

  Judy rated and commented on this recipe

  

  This recipe was very tasty. Cubed the courgettes rather than grating them and added onions and extra garlic. Also added nutmeg to the ricotta. Instead of using pasta sauce, just used tinned chopped tomatoes and seasoned. I'll definitely be making this again!

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• Monashroom

  07 October 2012

  Monashroom rated and commented on this recipe

  

  So filling, no need to have meat with every meal! I made my own tomato sauce (which I make in batches and freeze) which made the lasagne taste lovely and fresh. After two servings we had leftovers and it tasted even better the next day!

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Ingredients

• olive oil
• 2 large courgettes , grated
• 1 clove garlic , crushed
• a pinch of chilli flakes
• ½ 250g tub ricotta
• 3 tbsp Parmesan (or vegetarian alternative), grated
• 300ml jar tomato pasta sauce
• 6 sheets fresh lasagne

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

Ingredients

• olive oil
• 2 large courgettes , grated
• 1 clove garlic , crushed
• a pinch of chilli flakes
• ½ 250g tub ricotta
• 3 tbsp Parmesan (or vegetarian alternative), grated
• 300ml jar tomato pasta sauce
• 6 sheets fresh lasagne

Per serving

573 kcalories, protein 25.4g, carbohydrate 57.8g, fat 28.3 g, saturated fat 9.2g, fibre 5.2g, salt 2.39 g

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