Creamy courgette lasagne

Creamy courgette lasagne

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(406 ratings)

Prep: 10 mins Cook: 20 mins


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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  • 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



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

  • 700g courgette (about 6), coarsely grated



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

  • 50g cheddar



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

  • 350g jar tomato sauce for pasta


  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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12th Aug, 2018
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.
7th Aug, 2018
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.
25th Jul, 2018
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!
27th Feb, 2018
Followed the recipe and ate half of it in one go. Delicious
26th Jan, 2018
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!!
3rd Sep, 2017
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. :)
1st Aug, 2017
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.
13th Jun, 2017
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
6th Jun, 2017
Very yummy. Took 50 mins to make. Be careful to keep lasagne sheets from sticking- continually nudge them apart while they cook.
patlim's picture
1st May, 2017
- Hubby is carnivore...!! Added Lamb mince and reduced the courgettes accordingly. Fried the minced and added it after cooking the onions. Sliced courgettes gave it a lot of texture. - Lasagne sheets were a nightmare. Blanched and cooked it longer in the over assembled Great recipe!!


laura akdeniz
2nd Apr, 2017
Can this recipe be made in advance like a normal meat lasagne?
goodfoodteam's picture
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
27th Jan, 2017
if I use my old courgettes that have been else where is that ok?
ThomLeigh's picture
27th Jan, 2017
courgette_Lover_69's picture
27th Jan, 2017
Thankyou Thom
7th Mar, 2016
Can you freeze and if so do you bake first?
goodfoodteam's picture
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.
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
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).
LaineyQ78's picture
4th Feb, 2016
Gently fry a clove of garlic in 1 Tbsp of olive oil for 1 minute on a medium heat. Add a can of good quality chopped tomatoes or 400g of passata, 1 tsp of a stock cube, 1 Tbsp of tomato purée and 1 tsp sugar. (Here you could a little fresh chille, some chopped jarred roasted peppers, ground toasted pine nuts, chopped olives, sun-dried tomatoes, dried/fresh herbs) Gently simmer uncovered for 5 minutes add a few torn basil leaves and serve - or jar up by leaving to cool, top with a little oil and store in the fridge for a week or two. This is perfect with pasta or as pizza topping.
LaineyQ78's picture
4th Feb, 2016
Top with some toasted pine nuts for added texture and taste.
28th Dec, 2014
Perfect for the glut of courgettes from our garden and super tasty!