Creamy courgette lasagne

Creamy courgette lasagne

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(368 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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zzze
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.
vickithomas
6th Sep, 2013
5.05
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 :)
alligator18
28th Aug, 2013
5.05
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.
flower1234
22nd Aug, 2013
5.05
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.
egitazz
12th Aug, 2013
5.05
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" :)
redhead78
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
marieb1
30th Jul, 2013
Delicious! I used dried lasagne sheets (which didn’t need pre-cooking) and just gave the dish a few extra minutes in oven. I used a jar of tomato and chilli sauce, mascarpone instead of ricotta, seasoned well with salt and black pepper and added a few drops of habanero Tabasco.
stephaniepebrocq's picture
stephaniepebrocq
4th Jul, 2013
Just made this tonight and used mascarpone instead of ricotta, oh my god, it was DELICIOUS!! I think these are the best lasagne I've ever had! So creamy and tasty, loved it and will definitely make again.
anniejackson
3rd Jul, 2013
Great recipe. I use a food processor to chop the onion and garlic and grate the cheese and courgettes. I use dried lasagne and don't bother heating the tomato sauce, I just cook it for about 30mins. I've just made one now,assembled it cold and will cook it tomorrow or freeze it uncooked. Really easy, really tasty.
wee_g74
23rd Jun, 2013
This recipe is fab! I used mascarpone instead of ricotta, homemade tomato sauce and fresh lasagne sheets so there was no pre soaking nonsense and it was delicious. A definite keeper.

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