Creamy courgette lasagne

Creamy courgette lasagne

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(368 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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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!
22nd Sep, 2011
I make this quite often but use marscapone instead of ricotta which makes it much more calorific but also a lot more tasty and creamy! This has to be one of my favourite dishes because it is fairly easy to make (apart from the laborious grating of the courgettes) and also tastes amazing! I freeze what's left into portions and they keep really well in the freezer.
12th Sep, 2011
Excellent. Easy recipe. I used garlic and herb cream cheese instead of ricotta and took the advice about not cooking the lasagna and adding some bacon. Yummy!!
9th Sep, 2011
Delicious and a hit with the kids! Will be making this again.
9th Sep, 2011
Not being a veggie and expecting such guests for lunch I was panicking wondering what to make. I have just made this as a trial with my sons as testers and they loved it. I added a bit of tarragon to the courgettes and mushrooms to the sauce and used gluten free lasagne (coeliac In the family) and it was a great success! It will be on my lunch menu, Thanks!
5th Sep, 2011
Top marks, very nice, my 1 1/2 and 3 year old loved it too...
3rd Sep, 2011
tried this with homegrown courgettes, was lovely and simple to make. will make again as we have an abundance of courgettes growing!!! even my 9 month old loved it
31st Aug, 2011
is this recipe freezable ?
30th Aug, 2011
Mmmm, gorgeous meal! Dug this out when father-in-law gave us some of his courgette glut. Lovely and creamy, filling and warming. Will make again!
25th Aug, 2011
Tasty and filling. Made my own tomato sauce and used cottage cheese instead of ricotta to lower the fat content. Easy to make and will use the recipe again.


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