Creamy courgette lasagne

Creamy courgette lasagne

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(421 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving

  • kcal405
  • fat21g
  • saturates8g
  • carbs38g
  • sugars13g
  • fibre4g
  • protein18g
  • salt1.36g
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Ingredients

  • 9 dried lasagne sheets
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 onion, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 700g courgette (about 6), coarsely grated
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 2 garlic cloves, crushed
  • 250g tub ricotta
    Ricotta

    Ricotta

    ree-cot-a

    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 50g cheddar
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 350g jar tomato sauce for pasta

Method

  1. Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.

  2. Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for 2 mins on High until hot.

  3. In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

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Comments, questions and tips

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Ewybs
2nd Oct, 2018
3.05
I was really excited to make this recipe having read all the reviews but unfortunately it was a bit of a let down! Found the courgette mixture really bland and watery, even with lots of salt and pepper. Would recommend using a mix of leeks and courgettes instead, and potentially adding in some mascarpone and lemon juice as well as the ricotta. Didn’t bother presoaking the sheets and cooked in the oven at 180 for 35 minutes and they cooked perfectly!
lindad4a
16th Sep, 2018
5.05
Love this recipe. Super easy... especially if you use fresh pasta sheets which cut out all the faff of soaking and oiling the dried lasagne sheets that everyone complains about! Am not a fan of garlic so I leave that out but always use the largest onion I can find. The leftovers reheat well and, I think, taste even better than when freshly made. It's a keeper!
craftybeggar
12th Aug, 2018
5.05
Love this lasagne, perfect to use up those monster allotment courgettes... Didn't have ricotta so used all cheddar also didn't cook the lasagne sheets beforehand. Layered everything up and cooked at 180 degrees for 40 mins. Easily adaptable recipe.
Nommerz
7th Aug, 2018
4.05
Easy and tasty basic recipe. It's very easy to add in your favourite additional ingredients too. I added some slow-roasted peppers, a little chilli, and made a proper tomato sauce. Oh, and like some other reviewers, I added more cheddar. Think some pine nuts in there would also add a delicious bit of texture. Was using GF lasagne sheets, and I don't know if it's just me, but they always glue together in the pan, long before you have the chance to add oil. In the end, I soaked them two-by-two in a spare dish, then oiled to stack them before assembling, which adds a considerable amount of time.
MashedPotats
25th Jul, 2018
5.05
This recipe is great! I added a lot more cheddar though, about 3 times more. Also I used 3 garlics as more was recommended by other commenters. I also cooked the onion a little longer as well, and the whole dish in the oven (about twice as long). Although I only ended up using 6 pasta sheets and I used a pretty wide baking dish (definitely think it was bigger than recommended for this as the lasagne turned out quite thin). Next time I'll make double of this and make 4 layers. Delicious recipe overall!
mnmk9
27th Feb, 2018
5.05
Followed the recipe and ate half of it in one go. Delicious
lucylou77
26th Jan, 2018
5.05
Made this tonight for friends and it went down a treat!! I tweeked the recipe slightly by changing the ricotta for feta and added red peppers and double the garlic! Everyone commented on how delicious it was and all plates were empty!! Can’t wait to make it again!!
Julie2017
3rd Sep, 2017
5.05
Really nice to eat. Stuck mainly to recipe but did add chopped yellow pepper, a little nutmeg and lots of fresh ground black pepper. Found it easy to part-cook the pasta sheets - just left them sitting in cold water whilst I assembled lasagne layers. Will definitely try using a homemade tomato sauce and now will add variations. :)
lozgreen
1st Aug, 2017
5.05
Love this recipe, although I tweak it a bit. I finely chop half the courgettes, grate the rest which gives a bit more texture. Prefer a homemade tomato sauce to which I add mushrooms. I use dried lasagne sheets that don't need pre-cooking. I use a tub of quark instead of the other cheeses for a healthier option, use some to blob on the top.
11sk11
13th Jun, 2017
5.05
very tasty! i grated some nutmeg into the courgette/cheese mixture and used fresh lasagne sheets so didn't have to get annoyed with dried ones sticking together when boiling :) will definitely make again

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laura akdeniz
2nd Apr, 2017
Can this recipe be made in advance like a normal meat lasagne?
lindad4a
16th Sep, 2018
5.05
I often make it the day before and then reheat. Works perfectly.
goodfoodteam's picture
goodfoodteam
10th Apr, 2017
Thanks for your question. This dish has been designed to throw together at the last minute and will give best results if made in this way.
courgette_Lover_69's picture
courgette_Lover_69
27th Jan, 2017
if I use my old courgettes that have been else where is that ok?
ThomLeigh's picture
ThomLeigh
27th Jan, 2017
no
courgette_Lover_69's picture
courgette_Lover_69
27th Jan, 2017
Thankyou Thom
kfish
7th Mar, 2016
Can you freeze and if so do you bake first?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
We don’t think this will be that successful in the freezer because of the high water content in the courgettes and ricotta. It is likely to separate. Sorry.
tushkar
9th Sep, 2015
Do you have a good recipe for your own tomato sauce? I grow tomatoes but have yet to make a good tomato sauce so I used one from a jar; I like Lloyd Grossman sauces - bought when they are on offer!
LaineyQ78's picture
LaineyQ78
4th Feb, 2016
Tushkar - just chop your fresh tomatoes into quarters, cover with a couple of tablespoons of olive oil and salt & pepper then roast at 180c for 30mins or so then just use as a tin of chopped tomatoes in recipes (you will need to adjust sugar/salt/balsamic vinegar as to how ripe/sweet your tomatoes are).

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LaineyQ78's picture
LaineyQ78
4th Feb, 2016
Top with some toasted pine nuts for added texture and taste.
nbeat
28th Dec, 2014
5.05
Perfect for the glut of courgettes from our garden and super tasty!