Creamy courgette lasagne

Creamy courgette lasagne

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(364 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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30th May, 2012
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.
26th May, 2012
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!
23rd May, 2012
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
22nd May, 2012
Gorgeous,.. did chunky courgette as well as shredded. Mascarpone cheese and 12mins in the oven. a real hit with piccy kids. Yay.
16th May, 2012
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
11th May, 2012
Surprisingly tasty and very easy to make.
9th May, 2012
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.
29th Apr, 2012
Lovely, and even better the next day. Used none cook lasagne sheets and they were fine, cook whole dish for around 30/40 mins. Like others I made my own tom sauce, and really didn't add too much to the overall cooking time. A really nice dish, great with a big salad. Cook day before. Great for friends. Will be doing again. :0)
29th Apr, 2012
Really quick and simple recipe, although a little bland. Perked it up by replacing the ricotta with cream cheese containing garlic and herbs and adding salt, pepper, lemon juice and basil to the courgette mix. Used a tomato and marscapone sauce with a little red chilli in it, too, which worked well.
18th Apr, 2012
NUMMY! Really filling despite being a veggie lasagne! I couldn't get ricotta at the shop so just used cream cheese, was just as lovely. Will definitely make again! :)


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