Creamy courgette lasagne

Creamy courgette lasagne

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(383 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 cheese made from whey and traditionally a by-product of…

  • 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 Jan, 2016
Made this last night, it was delicious and so easy. You can change up the taste with different pasta sauces, I used arrabbiata so had a nice chilli kick. But the best thing about it is the slightly crunchy texture of the courgettes. An absolute winner I will never use meat for lasagne again.
1st Sep, 2015
I made this last night and thoroughly enjoyed it. I thought it was very tasty bearing in mind there's not much to it. I would squeeze out the liquid from the courgettes next time before cooking them, definitely making this one again.
30th Aug, 2015
Another good way to use a glut of courgettes. Mine had to be dairy free so those that wanted, sprinkled grated cheese on at end. I would put my lasagne in raw next time because the pre-boiling and then faffing about with hot, sticky sheets of lasagne was annoying!
25th Aug, 2015
Very tasty, mixed the cheddar with parmesan. I will add some extra sheets and sauce for my hungry family next time. Used passata instead of tomato sauce, added chili flakes, italian herbs and a tsp. of sugar.
4th Aug, 2015
I have never left a review for a recipe before and I use this website a lot but I made this tonight and it was stunning! I tweaked it: made my own tomato sauce, 2 garlic cloves instead of one, mascarpone instead of ricotta (Aldi didn't have ricotta), topped it with fat free natural yoghurt and sun dried tomatoes. My partner said it was like something from a restaurant and he is hard to please. A really, really tasty dinner that I will make again.
9th Sep, 2015
Do you have a good recipe for your own tomato sauce which you could share? I grow tomatoes but have never managed to make a nice tomato sauce. I use jars of tomato sauce - I like Lloyd Grossman sauces bought when they are on offer!
9th Jul, 2015
Really delicious! Made this last night when I saw the great reviews. Was a bit dubious about a veggie lasagne but it was really good and very filling! So easy to make - though the grating took a while (I also squeezed out the juice before cooking). I put in uncooked sheets and cooked at extra 15 mins at 180c. Would defo make again and try adding different veggies
8th Jul, 2015
Easy and delicious. The first time I made this it was a bit dry (using no precook lasagne) so now I add a little water to the sauce jar, to rinse out the last of the sauce.
Rhymed's picture
17th Jun, 2015
Yes, yes, and yes! This was delicious. Thank you to all those who recommended not bothering to blanch the lasagne. (My dislike of washing up balances with my love of cooking, so one less pan made for a happy Rachel.) Instead of 10 minutes in the oven, it went in for 30 minutes. For anyone gluten-free, I used FreeFrom lasagne sheets with this and it was also only 30 minutes. Simply ensure the sheets are covered fully by sauce. One thing: this requires a deep but smaller pan for the layers to actually work, or at least that was my experience! I crammed it into a 26cm rectangular casserole and that was about right. It made 3 large portions, although would have made 4 skinny ones I suppose. If we served it with garlic bread that would pad it out, but we just had ours with a green leaf salad. Yum! The nutmeg was a great idea. Remember to season your courgettes! I squeezed as much water as I could from them before pan frying. Made a real difference in retaining flavour.
31st May, 2015
Just made this and it was lovely! This will become a firm fave in our household! I did as others already have said and put the pasta sheets on raw and cooked the dish for a little longer to compensate. This makes it even quicker to make! I used a high quality pre made arraibata sauce and Added a bit of nutmeg as o feel nutmeg and ricotta work very well together. The amounts stated were perfect for the size dish I used. I used 4 large courgettes that weighed about 760g. I served with a green salad.


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