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Creamy courgette lasagne

Creamy courgette lasagne

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(378 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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1st Jul, 2012
The is very easy ad so tasty! I added mushrooms for an extra flavor which worked very well!
23rd Jun, 2012
Was surprised how nice this was since my only experience of vegetable lasagne or cannelloni before was the ricotta and spinach type ready meals that I didn't enjoy! Wife liked it too
20th Jun, 2012
Whoops forgot to rate - and do a search for the tomato sauce - it will make such a difference !
20th Jun, 2012
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
19th Jun, 2012
Best veggie lasagne recipe I've come across and SO simple to do! I cook it often
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


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