Creamy courgette lasagne

Creamy courgette lasagne

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(365 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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17th Oct, 2011
Very tasty! I use lasagne that does not require pre-cooking.
10th Oct, 2011
Really tasty - but how DO you stop the lasagne sheets from gluing themselves together in the pan?! :-s
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!
2nd Oct, 2011
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.
1st Oct, 2011
Fabulous way of using a glut of courgettes. I added some feta on top and that was even better...
28th Sep, 2011
Very easy and very tasty. My 3 sons (2, 4 and 5) and my carnivorous husband loved it!!
28th Sep, 2011
I've made this a few times and we love it. It's surprisingly delicious and filling. I find it a little dry though as we prefer things with more sauce, so I use more tomato sauce than suggested and more ricotta and cheddar on the topping, but use the suggested amount of courgettes.
26th Sep, 2011
Yummy scrummy! Pretty much the same recipe as the Olive magazine one (for two persons). Really delicious. I always make my own pasta sauce from a 500ml carton of passata with onion, garlic, mixed herbs, ginger and chilli and used this. It was delicious!
25th Sep, 2011
delish!!! i used the magimax to slice the courgettes and used fresh pasta (just soaked in boiling water for 5mins) and no issues with sticking. everyone was impressed with how the courgettes stayed nice as they still had a bite to them. i did put extra cheese on top and baked for 20mins. both hubby and bro-in-law wanted to know when i was making it again!!!!
23rd Sep, 2011
We all enjoyed this, I will definitely make it again. I prepared this ahead so didn't heat the sauce first. Made with one giant overgrown courgette from the garden, and half fat cheese, but it still tasted fabulous. Healthy and economical- it doesn't get better than that!


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