Creamy courgette lasagne

Creamy courgette lasagne

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(488 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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27th Oct, 2012
I switched the courgettes for roasted red peppers and spinach and also used no boil lasagne. I cooked it in the oven for 45 mins. It was perfect. I did use about 3/4 of a 454g carton of ricotta too. I know that's not the recipe but the ricotta and cheddar made for an easy lasagne. My veggie daughter ate it and that is saying something believe me!! She doesn't like courgettes. Can't tolerate garlic so using a tomato sauce that is sensitive to those who can't tolerate garlic and onions worked really well It was very tasty.
16th Oct, 2012
Not sure what all the 5 stars are about. The texture was too mushy and it lacked flavour. It was OK but probably wouldn't bother again.
13th Oct, 2012
Easy and delicious!
11th Oct, 2012
Went down a treat! Very easy to make, used no precooking lasagne sheets as easier. Also needed a little extra cheddar on the top. I did not bother heating the tomato sauce as was putting it together in the morning. Just popped it into the oven for about half an hour to heat through. Will have a go at freezing some next time. This is a great dish especially good if you grow your own courgettes as it's a job to know what to do with them all!
4th Oct, 2012
WOW! perfect for using up a glut of courgettes! this recipe is very much like spinach and ricotta cannelloni in terms of taste and texture. i added a bit of chopped bacon and red pesto into the tomato sauce (using up leftover in the fridge!) tasted delicious, i've recommended the recipe to everyone! i will make again!
29th Sep, 2012
I used fresh lasagne instead of cooking dried, which worked really well. Event went down well with the kids (6 and 3)
28th Sep, 2012
Delicious and simple to make, cheap too ... what more could one ask
21st Sep, 2012
Being only the 3rd time I've ever made lasagne it turned out surprisingly well. The lasagne stuck together though when I put it in the water so used another packet of it - I'd appreciate tips on how to avoid this happening. But definitely an easy recipe and it tasted yummy.
4th Sep, 2012
Delicious! I used whole wheat lasagne sheets and 4 courgettes. Very tasty and quicker to make than regular lasagne. Myself, my husband and our 6 year old really enjoyed it. Clean plates all round!
2nd Sep, 2012
Absolutely fabulous! Just made this for dinner and taking cue from previous comments I squeezed out excess moisture from the courgette after frying it. Also, I used the onion and garlic in the recipe to make my own tomato sauce with two tins of tomatoes. When assembling, I found that a small oven dish worked much better, as the first layer of courgette was spread out too thin for my liking in the larger dish. As a result I only needed six of the nine lasagne sheets. Finally, I also left out the cheddar and I must say it was unexpectedly delicious and will probably show up more regularly on the dinner table!


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