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Creamy courgette lasagne

Creamy courgette lasagne

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(381 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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14th Mar, 2012
Will definately make this again
11th Mar, 2012
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.
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!
23rd Feb, 2012
Despite the simple ingredients this is a really tasty easy dish and a firm favourite of mine. It keeps very well too.
23rd Feb, 2012
Absolutely delicious !
17th Feb, 2012
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.
15th Feb, 2012
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.....
27th Jan, 2012
Really enjoyed this recipe. I have been doing a vegetarian meal once a week for the past 4 months and this is the only one to get husband's approval! One word of caution: if you're using a bought tomato pasta sauce consider the garlic levels- we didn't need the 2 in the recipe...
27th Jan, 2012
quick, easy and delicious! Great veggie option. I used fresh pasta the first time and then par boiled dry pasta the next time - never looked back dry is fine and much much cheaper.
26th Jan, 2012
This is so good and extremely easy!


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