Creamy courgette lasagne

Creamy courgette lasagne

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(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
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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 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.

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Comments, questions and tips

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22nd Aug, 2016
I followed the recipe to the dot, and used very little salt for the sake of my toddler, and the result was great! even my picky eater loved it and wanted seconds :)
jburton's picture
18th Aug, 2016
Making this tonight with some tweaks..... I will squeeze out the courgette to remove access water and I'm going to crumble up sausage out of there skins and add it at the frying stage I'm also using fresh lasagna sheets as we prefer them
15th Aug, 2016
Really enjoyed this receipe. Won't bother with the boiling of the sheets in future. Was quite watery so will leave in the job a little longer, but will definitely make again
13th Aug, 2016
I subsituted cheddar for feta and red onions instead of white. Added more garlic as suggested. Tasted amazing!!
2nd Aug, 2016
Made this last night - trebled the garlic, added semidried tomatoes, chopped almonds and some paprika. and yep, swapped ricotta for feta. didn't bother with cooking the sheets first, just left it in the oven slightly longer. SO GOOD!!
27th Jul, 2016
Lovely recipe! I have made it three times, the first time I followed the recipe to the letter and cooked the sheets of Lasagne first, they all stuck together and went in the bin! I ended up cooking them two at a time but I won't be making that mistake again! There is really no need, I used the basic sheets of dried Lasagne from Sainsburys and cooked for 30 mins on 180. Beautifully cheesy and very, very tasty, we didn't miss the meat at all. It is set to become a regular dinner in our house. We have a huge glut of courgettes at the moment so I will make some Lasagnes to freeze. If we get a similar glut of tomatoes I'll be using my own home made tomato sauce. I have also made it with very finely sliced courgettes instead of grating and it worked very well as well as being a lot less messy.
ellieroseart's picture
20th Jun, 2016
Very tasty and cheesy! loved the texture :) I added bell peppers to this recipe too, seen as I'm the only veggie in the household I froze the rest
19th Jun, 2016
Great recipe. I've made this twice now. The first time I tried cooking the lasagne sheets but it didn't work - I can only imagine this working if you had a separate saucepan for each sheet! - so just cooked for longer as others suggested. The second time I swapped the ricotta for feta and I think this was an improvement. Also trebled the garlic. Will be a regular meal in our house.
25th Apr, 2016
Beautiful recipe! Lovely taste and texture and really easy. I didn't cook the lasagne sheets, just cooked it for longer. There are so many ways you could change this to suit, but the basic recipe is fab.
28th Mar, 2016
Yes and yes - it freezes very well after baking. If you put it in the fridge to get properly cold, it can be sliced and frozen in portions (very handy when one of us is veggie and the other isn't!). It can be reheated from frozen too - I usually cover it with foil when doing this to stop the top drying out.


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