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Creamy courgette lasagne

Creamy courgette lasagne

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Rating: 5 out of 5.572 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Serve up this creamy quick dish for a last minute dinner party and impress veggie friends.

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal405
fat21g
saturates8g
carbs38g
sugars13g
fibre4g
protein18g
low insalt1.36g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
Not quite what you're looking for?
Why not try other recipes from our pasta collection or our vegetarian favourites?

Recipe from Good Food magazine, September 2007

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Rating: 5 out of 5.572 ratings

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