Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(365 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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 curd cheese. Made from whey, it is traditionally a by-product of making…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
14th Mar, 2017
I make my own tomato pasta sauce as we find the jars way too sweet. Homemade is so easy and so much nicer. Upped the garlic, but this made a nice change from a meat lasagne. If I was cooking for a vegetarian then I would be happy to serve this up for everyone, but then we often have meals that don't happen to contain meat, so it wouldn't be out of the ordinary anyway
Russell T
10th Mar, 2017
Very tasty recipe, easy to make and quick. I used more than 700g of grated courgette. I found following the advice regarding lasagne sheets fiddly. When I make any lasagna, I just dip each sheet individually in a separate baking dish with boiled water from the kettle.
14th Jan, 2017
I too make it with fresh lasagne sheets - easy & delicious! I tried it once in a 13" x 8" pan and that was simply too big. Best to use a dish no bigger than 9"x 9".
6th Jan, 2017
Beautiful meal. Made it for me and me son. Differently be making it again. Not changes to the method at all.
19th Dec, 2016
Made this last week for a group of friends at a christmas get together. It was a crowd pleaser even the meat eaters! I used half leeks half courgettes, added tomato and chilli sauce with extra garlic and cheese oh and substituted ricotta with feta. Will definitely make this again
2nd Dec, 2016
This is so nice, after reading other comments I added chilli powder to my tomato sauce and some chipotle flakes too. Also used fresh lasagne sheets as they're so much easier and nicer. Will be a favourite in our house from now on.
Sweet Potato Al
16th Nov, 2016
Great recipe! Very easy to make, served 3 easily, would increase portions for 4 people. Sliced courgettes rather than grated and all turned out great! Would recommend!
14th Oct, 2016
WOW! This recipe is beautiful, I can't believe I didn't make it before. I was a bit scared as I've never made lasagne, but it's actually stupidly easy. I used dried pasta sheets and didn't soak them first - to be honest the courgettes just help cook them anyway with their excess water. I also cook for 20 minutes instead, just so it's fully cooked through. Doubled the garlic last time, guests loved it! I also just used tomato and chilli chopped tomatoes - less sugar than those other pasta sauces you get. Works just as well! Oh and don't stand there grating the courgettes! Finally sliced is absolutely fine. I think others have mentioned this too, and to be honest it turned out last watery when they were sliced than when I grated them!
30th Sep, 2016
I've made this quite a lot and in my experience it works best with good quality tomato & chilli pasta sauce. Also don't hesitate to add extra cheddar!
rosemary Jacquet
14th Sep, 2016
Made this today, using our own tomatoe and chilli sauce. It turned our really well, better than I expected, Will certainly be making it again . We have a glut of courgettes!


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.
courgette_Lover_69's picture
27th Jan, 2017
don't freeze the courgettes it can be very hard when you put it else where
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!