Creamy courgette lasagne

Creamy courgette lasagne

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(363 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 clove, 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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4th Sep, 2014
Wonderful and tasty recipe. Did a few alterations by adding my own tomato sauce from a glut in garden and used a small leek and also crème fraiche as I had no ricotta, also used parmesan instead of cheddar. A thumbs up from the family. Will be definitely be making again and again.
28th Aug, 2014
What did I do wrong? This was delicious but it only filled a small loaf tin, nowhere near the size of the dish in the photo and it would not have fed more than 3 people.
13th Sep, 2014
I have been making this recipe for years, for 2. So I don't think you did something wrong (also, 700gr courgettes are about 2, not 6)
22nd Aug, 2014
Super-easy and super-fast to make and it always goes down a treat. I use pre-cooked lasagna sheets from the storecupboard and just cook it in the oven at 180C for 40 min. Needs a healthy amount of seasoning! Recipe doubles well and can be easily adapted - I love adding leeks. And instead of tediously grating the courgettes, I just pop them in the blender for a second, resulting in some larger and some smaller grains which actually works better.
17th Jul, 2014
Instead of cheddar I used goats cheese in the courgette and on top of the lasagna. It was delicious! The courgette had a good texture and the cheeses amongst it taste gave a tasty and strong flavour. Will definitely make again.
mamma mia
12th May, 2014
I found this dish SO bland - not to be repeated again- am AMAZED so many reviews give it a good rating!!!
13th Sep, 2014
you have to add some of your own ingredients (I like to add bacon), also, when using ricotta I use a LOT of pepper since ricotta tends to even out the flavours
28th Aug, 2014
mamma mia - Maybe you should have chosen a spicy tomato sauce? I used a tomato sauce with chilli and added about 50g chorizo and it was delicious. :)
1st Apr, 2014
I made this for the first time tonight and can definitely say it will be made again! A couple of portions to go into the freezer as it easily will feed more than 4. Yum!
31st Mar, 2014
I've made this dish a few times now, and it always goes down really well - I sometimes add other ingredients into the courgette/ricotta mixture, such as some grated carrot, chopped leeks, sweetcorn, or whatever else I have in the fridge. Also I tend to use fresh lasagne for this, as I'm not sure it's 'juicy' enough for dry sheets (unlike the tomatoey sauce in a normal lasagne) and for some reason I have not quite mastered the half-cooking of lasagne sheets and can't prevent them from sticking together!


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