Creamy courgette lasagne

Creamy courgette lasagne

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(492 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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Mi Pe's picture
Mi Pe
31st Oct, 2019
5.05
Sliced courgettes as it added a bit more texture. Added lots more cheddar. Husband had two portions despite not liking cougettes! Tasty recipe
lderbyshire
29th Sep, 2019
5.05
We all enjoyed this, it was really tasty! I used Tesco reduced sugar bolognese sauce and added a bit extra cheddar because we love cheese! Thank you for sharing it.
rhoakley's picture
rhoakley
12th Sep, 2019
5.05
What a lovely dish. Made it for the first time tonight and we all really enjoyed it. Even my meat loving husband said how nice it was. The only slight change I did was to add a bit of chilli to the tomato pasta sauce. I will definitely make this again
pizzalady
15th Aug, 2019
5.05
This is very easy and tasty. I made a few adjustments - added oregano to the courgettes and a yellow pepper and some roasted butternut squash plus a tin of green lentils for extra veg and protein. Used mascarpone instead of ricotta as I had some that needed using up and this worked well. Didn’t blob any on top, just put it all in the veg mix and added a bit of nutmeg as someone else suggested. Took a bit longer than 10 mins to prep but still quick and easy for a mid week veggie meal.
Gwen Jones's picture
Gwen Jones
2nd Aug, 2019
5.05
Really nice! perferct reheated for work lunches. I didn’t precook the pasta sheets, so I left it in the oven for 30 minutes
pettle
25th Jun, 2019
5.05
This was really good. Even courgette hating children and husband who hates vegetarian food and courgette ate. Elder daughter said it was amazing! Slight tweaks: made home made tomato sauce with chopped onion, 500g box pasata, chopped sundried tomatoes, lots garlic and peppers and chilli flakes. Added nutmeg to the courgette and ricotta mix and some parmasan cheese and lots of seasoning. I forgot to keep some ricotta back to blob on the top but it didn't seem to matter. Soo nice. Oh and didn't precook the lasagne sheets.
Josie Casey's picture
Josie Casey
13th Jun, 2019
5.05
Slice the courgettes and use the lasagne sheets dry - just make sure you’ve got coverage (a little extra water from the sauce jar if necessary) and bake on 180 for 35 - 40 minutes. Lovely!
L.C.Kitchen's picture
L.C.Kitchen
29th Apr, 2019
5.05
Nom nom nom nom. This was sooo good! So flavourful! I added more tomato sauce than specified as the dish I cooked it in was rather large. I also put all the ricotta in the courgette mix and just cheddar on top. IT. WAS. SO. GOOD. Even my skeptic meat mad boyfriend loved it!
shell16
4th Mar, 2019
4.05
This was absolutely delicious I inhaled it, then went back for seconds will 100% be making it again. I sliced the courgette instead of grating it, I can’t recommend this recipe enough.
Amy Sutcliffe
26th Jan, 2019
5.05
Love this recipe! was lovely and creamy tastes even better the next day. will be making it 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!
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