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Creamy courgette lasagne

Creamy courgette lasagne

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(378 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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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
13th Sep, 2013
Courgette and ricotta goes gorgeously together. The dish could do with a bit of a quick though. Overall comforting and quick and would make again as a nice meat free dish.
6th Sep, 2013
Really really tasty! To my surprise the whole family loved it, despite my husband and 2 children not liking courgette! I actually used lactose free cream cheese and grated parmesan instead of the ricotta and cheddar as my son has a lactose allergy, still yummy :)
28th Aug, 2013
This recipe is perfect for using up courgettes. A cheap and delicious alternative to a meat lasagne. I fried the onion, garlic & courgette, but didn't bother heating the tomato sauce in the microwave or pre-cooking the lasagne sheets. Instead, I layered up the courgette mix/dried lasagne sheets/tomato sauce; and cooked in the oven for around 40 minutes. Was perfectly cooked, and saved on the washing up.
22nd Aug, 2013
This recipe is definately a keeper! Thanks for everyone's useful tips on here; I salted and drained my giant, homegrown courgette and used mascarpone as I couldn't get ricotta. I added a chilli as well, and a bit of exra cheddar - I can't wait to make it again! Might add some mushrooms too next time, and make my own tomato sauce.
12th Aug, 2013
I used about 200g ricotta+500g zucchini for filling and 100g ricotta+100g cheddar for topping, added fresh rosemary, thyme, basilic. Instead of tomato sauce I used canned plum tomatoes, roughly chopped and added a tablespoon dark brown sugar and increases time in oven to 35min. Taste was really good and my bf announced, that it`s better than "normal lasagna" :)
6th Aug, 2013
A fab and tasty way of using up a glut of courgettes. I always make two or three at a time and freeze the spare ones. I use fresh lasagne sheets instead of dried, solely to save having to boil the dried ones, and it always turns out great and tastes lovely


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