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Creamy courgette lasagne

Creamy courgette lasagne

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

  • 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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bexpow
8th Aug, 2012
5.05
this is such a yummy dish. I made it for some veggy friends and it went down a storm. I did crumble a vegie stock cube in for added flavour. I have made it also with some smoked bacon again yummu
philricegrubb
5th Aug, 2012
5.05
You don't notice the lack of meat at all. It is really simple and I have had great comments whenever I have made this. Firm favourite now.
tallulahp
3rd Aug, 2012
5.05
Wasn't sure about this, but it was really tasty. I used pizza express passata (tin) with basil which was perfect. I would try it with other veg too. Even my meat eating husband said it was fantastic.
andrealphus
30th Jul, 2012
4.05
This went down well as a vegetarian dish (for non-vegetarians), although I deviated from the recipe a little and ended up with enough for about 6 portions. I doubled the courgettes (which seemed necessary, given the amount of water which came out while cooking, they reduced in volume quite a lot), and added the full tub of ricotta to them, and a pinch of nutmeg. I also made my own tomato sauce with two tins of chopped tomatoes added to diced and sauteed onions and plenty of sliced mushrooms, with a touch of chilli, garlic and oregano, and reduced down. I also managed to get three layers instead of two, and finally, as I used the whole pot of ricotta in the courgettes, I crumbled a block of feta on the top (which is probably easier than blobbing on ricotta anyway!) along with the grated cheddar. I served it with (home made) garlic ciabatta and a tomato, rocket, basil and parmesan salad with a balsamic dressing and toasted pine nuts. Yum!
debbieharrison
26th Jul, 2012
4.05
oops forgot to rate it
debbieharrison
26th Jul, 2012
4.05
This was really tasty..was trying to use up courgettes and so didn't have the exact ingredients. Crumbled a packet of feta in with the courgette and cheddar . Was worried that it might be too dry but it was really nice and the jiuce from the courgette keep it nice and moist. Used a tin of cherry tomato sauce which wroked well too. Might try adding mushrooms next time. Definatley a 'do-er again-er'
jglencross
22nd Jul, 2012
Really great recipe. Amazingly delish. For the courgette mixture, I grated the courgette, added one leek, shredded, instead of the onion and also 250g of mushrooms, halved and sliced. Since I have a good non stick pan and it all contains a lot of water, I didn't need to add any oil, I just dry-fried it. I did, however, double the amount of cheddar as I think 50g is too little for a whole lasagne - this worked well. I used Loyd Grossman Tomato & Basil pasta sauce since this was on special offer on Ocado when I did my shop and the jar was the right size - this was delicious.
bimbobaby
16th Jul, 2012
5.05
Just made this. It was delicious. I didn't miss the meat at all. used tom & garlic pasta sauce. Tasted a lot like spinach & ricotta cannelloni. It was a right pain in the a** grating the courgettes mind. probs whack them in the food processor nxt time. will make again!!!!
lolaypop
14th Jul, 2012
3.05
Didn't use half the amount of lasagne sheets it called for, only used 4. Needed lots of seasoning and even then it was not all that interesting tasting. Made my own tomato sauce for it and I highly recommend making your own. Will not be repeating as it really wasn't impressive.
lolafelixjames
12th Jul, 2012
4.05
very tasty and easy (the most annoying part is grating the courgettes). just added 200g of ham to the courgette mix and everyone loved it!

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