Creamy courgette lasagne

Creamy courgette lasagne

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(363 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 clove, 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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liv-faye
31st Mar, 2012
This dish had a nice combination of flavours, but I'd have liked it to mix better. The preparation for the dish seems needlessly complicated. Like suggested by others, I'd leave the pasta uncooked until baking time. Next I'll add some more veggies to bulk it out, as the amount didn't quite match up.
jmac15
28th Mar, 2012
Really nice recipe. Tip: put the oil in the water before part cooking the pasta sheets! Otherwise, it can be really tricky keeping them from sticking together, and the whole thing becomes tricky. We sprinkled some additional parmesan on top of the lasagne - very yummy, and a nice vegeterian option
marikita
15th Mar, 2012
3.05
It was quite good, though for the tomato sauce I fried some mushrooms, garlic and sage before adding the sauce. If not, I think the dish would have been a bit insipid
rjolly
14th Mar, 2012
5.05
Will definately make this again
catherine-j
11th Mar, 2012
4.05
I've never made a veggie lasagne before but I liked this a lot, the courgettes worked really well. I made a few modifications as suggested by others here: replaced some of the courgettes with mushrooms and the ricotta with extra light philadelphia, and just put all the cheddar on the top. I agree you need more tomato sauce though, I had 400ml but I'd get more next time. Would definitely make again, quite easy and very tasty.
judiffcarr
27th Feb, 2012
i'm not the world biggest lover of courgettes - i like them sparse and small. but this was delicious, such a nice and easy alternative to traditional lasagne. i used marscapone and bacon in the courgettes and made tomato sauce (can't abide jarred stuff!!) with one tin of tomatoes, 1/2 tsp sugar, basil, garlic salt and pepper then simmered for 20minutes. YUM! definitely going to be a regular dinner!
kathyaj
23rd Feb, 2012
5.05
Despite the simple ingredients this is a really tasty easy dish and a firm favourite of mine. It keeps very well too.
jap007
23rd Feb, 2012
5.05
Absolutely delicious !
elg684
17th Feb, 2012
5.05
Very tasty and easy to make. I bulked mine out with some grated carrot and a few sliced mushrooms which added a bit for texture. Even nicer the next day.
rosie2040
15th Feb, 2012
5.05
My pescetarian partner made this dish for Valentines dinner last night and it was lovely. He substituted the ricotta for mascrapone on the advice of others and it really works well. He's not the most confident of people in the kitchen and is not really a fan of cooking, but found this was very easy to make. I've even brought some left overs to work for lunch! Nom nom.....

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