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Creamy courgette lasagne

Creamy courgette lasagne

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(378 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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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.
gillh007
29th Apr, 2012
5.05
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)
lorriehearts
29th Apr, 2012
4.05
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.
jasminedey
18th Apr, 2012
5.05
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! :)
actooth
8th Apr, 2012
Super easy, great if you a throwing a dinner party, can prepare earlier in the day, guests loved it. I added aubergines with the courgettes, worked very well!
clur85
1st Apr, 2012
5.05
I love this lasagne, it is a regular weekend recipe and we don't even miss the meat from a traditional lasagne still feels like a treat. Instead of ricotta I use low fat soft cheese with garlic and herbs mixed into the courgette mixture, instant packed flavour. yummy
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

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