Creamy courgette lasagne

Creamy courgette lasagne

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(371 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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tydrawirafon
20th Jun, 2012
5.05
Whoops forgot to rate - and do a search for the tomato sauce - it will make such a difference !
tydrawirafon
20th Jun, 2012
5.05
Lovely :) I used homemade tomato sauce - a Goodfood batch recipe, and homegrown courgettes (which I grated and salted/drained) first. (I think a shop bought pasta sauce would be too artificially strong). We will be eating this a lot over the next few weeks with the zillions of courgettes from our polytunnel. We are not vegetarians but prefer this to a meat lasagne !
dherrera's picture
dherrera
19th Jun, 2012
5.05
Best veggie lasagne recipe I've come across and SO simple to do! I cook it often
babsfazekas
30th May, 2012
3.05
I also used fresh lasagne sheets and baked it in the oven for 45 mins. Came out fairly good and boyfriend enjoyed it but I wasn't blown away. The courgette sauce was really runny and wet (might try squeezing out the moisture after grating next time) and would need TONS of seasoning to stop it from being bland. The tomato sauce was pretty much completely soaked up by the sheets and had disappeared, will add more next time. I love courgette carbonara so will try this again with these adjustments.
nikkibrooks
26th May, 2012
5.05
Hooray a veggie dish that my 9 year old daughter loved! Thank you good food magazine for a super dish which was sooo easy to make. Have made this many times now, just serve with salad and garlic bread!
freya_marks
23rd May, 2012
5.05
Delicious! i added halved chestnut mushroom and pine nuts to the courgette to give it more texture. Also didn't bother pre-cooking the pasta, just cooked the lasagne for 30mins instead.
paulc24's picture
paulc24
22nd May, 2012
5.05
Gorgeous,.. did chunky courgette as well as shredded. Mascarpone cheese and 12mins in the oven. a real hit with piccy kids. Yay.
allychai
16th May, 2012
5.05
It was delicious! I used mascarpone cheese instead of ricotta and put in some bacon when I fried off the onions, then added some nutmeg and watercress (for a nice peppery kick) when I added the courgettes. Also I made my own tomato sauce which I think gives it more flavour then a jar, and makes this a cheap and verrrryy tasty meal
mikuro
11th May, 2012
5.05
Surprisingly tasty and very easy to make.
helskihels
9th May, 2012
4.05
I also added some spinach to the mix which was lovely. I found it needed quite a lot of seasoning, but it was delicious in the end.

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