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Creamy courgette lasagne

Creamy courgette lasagne

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(375 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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cheungy
2nd Jan, 2012
3.05
not sure why everyone loves this recipe so much? not that tasty. also, not sure what was meant by cooking the lasagne sheets. I cooked them but this meant that they all stuck together. next time I'll just do without cooking the lasagne first.
angrynhungry
21st Dec, 2011
5.05
I've made this a dozen or so times and I absolutely love it (would make it more if the boyfriend was more keen on it, but then he's a dedicated carnivore. Adding bacon seems to soothe his meat cravings though.) I wanted to ask; is there any reason why this isn't freezable? We're having ten people over on Boxing Day and I wanted to make it this evening and freeze it to save me the panic on the day.
purple_star
20th Dec, 2011
5.05
Everyone liked this, even the meat eaters! Was unsure about the courgettes in the recipe, but it tasted lovely and you couldn't even tell there was courgettes in it (apart from the rather green colour!). The ricotta worked really well with it. We will definately be making this again.
nathan182
7th Dec, 2011
5.05
We made a slight variation of this, with a pasta bake sauce in with all the courgette and onions and then had the tomato as a separate layer and added mushrooms into it, it was amazing, one of my favourite things I've made.
helenapetre
29th Oct, 2011
5.05
Both my incredibly fussy partner and I loved this recipe! I used wheat free pasta which stuck together, but tasted fine when cooked, and a spicy tomato pasta sauce with chillis. Enough for five portions.
lorsti
17th Oct, 2011
4.05
Very tasty! I use lasagne that does not require pre-cooking.
srscott
10th Oct, 2011
4.05
Really tasty - but how DO you stop the lasagne sheets from gluing themselves together in the pan?! :-s
sldavis85
4th Oct, 2011
Accidentally mixed the courgettes with the tomato sauce rather than the cheese sauce but was still delicious! Used marscapone instead of ricotta, homemade tomato sauce and added mushrooms. Was yummy and every easy, will definitely make again!
mr_dfuse
2nd Oct, 2011
5.05
Real easy to make and sooo delicious! I also changed the ricotta with mascarpone, changed the cheddar with gruyere and added bacon. 3 courgettes (not even big ones) weighed already 900gr so I would be cautious about buying 6 courgettes.
lynda78
1st Oct, 2011
5.05
Fabulous way of using a glut of courgettes. I added some feta on top and that was even better...

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