Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
30th Jan, 2015
To keep them sticking together, use lots of oil and salt in the pot, and stir often. When you're getting them out of the pot, I get a pasta drainer and drape the lasagne sheets around the edge of it. For all pasta, rinsing it with cold water whilst in the drainer will stop them sticking together.
25th Mar, 2014
We love this dish and make it all the time. We make our own tomato sauce instead of using a jar, and don't bother presoaking the lasagne sheets, although it does usually need a little longer due to this. It works well using mozzarella and cheddar if we've not got any ricotta in. We usually make double and freeze the second uncooked portion. Then bake in the oven at 180 degrees (fan) for about 30 minutes with foil covering it so as not to burn the top, then remove the foil and cook for 10 -15 mins.
9th May, 2014
Hi Cherryblossom, thanks for your suggestion to freeze - I did wonder if this courgette lasagne would freeze ok. Please may I ask if your directions to cook are directly from frozen or to defrost first?
30th Jan, 2015
I can't speak for cherryblossom84 but them timings are pretty much exactly what I use when cooking from fresh (using ready-to-cook lasagne sheets and not boiling them).
21st Feb, 2014
I've made this dish fully vegetarian and non-vegetarian, and everyone loved it each time! I found a way to make it a little meaty for the meat lovers out there. Add 4 rashers of diced cooked back bacon when adding the garlic. Also, I added 2-3 teaspoons of chicken stock powder as seasoning. You can just crush a dry stock cube or two for this.Once, I substituted ricotta cheese for cream cheese and it worked just fine. =) Overall, 5 stars for this recipe! Tip: Choose courgettes which are smaller and reasonably fresh. I found that the larger courgettes (but not big enough to be classed as marrows) and courgettes that are about a week old in the fridge have a slight bitterness to them.
9th Nov, 2013
Very surprised at how good it turned out. It was quite a crowd pleaser and I am definitely going to be making it again and again. It's just that good and easy (especially for lasagna which usually takes ages to make). My meat-eating boyfriend loved it and asked for more - the ultimate proof :)
15th Sep, 2013
Really easy to make and delicious as well. I prefer the roasted veg lasagne but for a quick meal this is perfect. Will try again :D


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.