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Creamy courgette lasagne

Creamy courgette lasagne

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(378 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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sophiak123
19th Mar, 2015
5.05
Tasty & satisfying dish that is really simple to make. Needs plenty of seasoning. To save (a lot of) time on grating, I briefly pulse the courgettes in the blender instead. I also don't cook the lasagne sheets first, just stick it in the oven for longer (in this case it's important to make sure all parts of the lasagne sheets are covered in sauce).
scarlet99
17th Nov, 2014
Brilliant dish, anyone could make this work. I do it every week now, have used most cheeses (when I didn't have Ricotta) feta, mascarpone, mozzarella (on top), more cheddar and it worked every time. Never bother to boil the lasagne first though, just put it in the over for 30 mins and the liquid from the sauce and ingredients cooks pasta (make sure it is covered with the sauce and not sticking out in places). Easy, tasty, idiot proof!
m.a.carter
14th Nov, 2014
Brilliant recipe. Deviated slightly when I realised 6 courgettes (when grated, easy job) was too much, so I used 4 eventually. My veggie and non-veggie friends were very impressed and so I will be using this again for sure. I'm someone who doesn't follow the recipe to the absolute letter. If you look at your lasagne and think there isn't enough ricotta or cheddar, just add a little more? Cooking is an art as well as a science so be expressive!
circuitryalways
21st Oct, 2014
0.05
Worst recipe ever. Impractical to grate courgette and not nearly enough ricotta or cheddar recommended to create a sufficient lasagne. You also need a small but deep dish, pretty stupid really, just find a better recipe
dannybeckett
30th Jan, 2015
I really like this recipe, it's very nice; and I don't think it's impractical to grate all the courgettes. You might be missing a trick though. Use a 4-sided grater, rather than just a 1-sided one. Personally I substitute the ricotta with a tub of mascarpone. Tasty!
LauraT88
9th Oct, 2014
3.8
cooked this for a friend last night. As per recommendations I drained the courgettes before frying and added a carrot and some mushrooms. I used more tomato sauce than instructed and didn't precook the pasta but baked it longer. turned out really nice
pocketlucy
16th Sep, 2014
Went down a treat! I added a secret layer of fried mushrooms in the middle
dorothyd
4th Sep, 2014
5.05
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.
christine007
28th Aug, 2014
5.05
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.
mr_dfuse
13th Sep, 2014
5.05
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)

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