Creamy courgette lasagne

Creamy courgette lasagne

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(502 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 cucurbit, which means it's from the same family as cucumber,…

  • 2 garlic cloves, crushed
  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 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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Rika Altmanns's picture
Rika Altmanns
3rd Jan, 2020
This is a good recipe but made a it a vegetarian staple in our household with some adjustments. As some other people mentioned it is important to season and flavour the courgette/ricotta mixture a bit more. The first time I prepared the mixture a per recipe I found it too bland so I added lots more garlic, plenty of black pepper and a bit of vegetable bouillon powder. I just taste as I go along. I also add more of grated mature cheddar than needed. A bit of freshly grated nutmeg is also a nice touch I noticed making it on another occasion. I made this dish several times now and started to use half ricotta/half Boursin or Philadelphia with garlic & herbs as a flavour short cut (I always make double/triple portions now for the freezer, so using several tubs of ricotta/cream cheese). In my opinion the dish benefits from adding some herbs, chopped onions or a bit chilli to the tomato sauce. I admit using some tomato sauce from the glass ( Aldi’s own brand versions of Lloyd’s tomato sauce are great, I’m mixing together different flavours in one pot). When I made this dish the second time I added a tin of green lentils in the tomato sauce to add extra veg and to give the dish another dimension (my husband actually thought there was minced meat in the dish). If you have picky meat eaters try to do this and use a tomato sauce with pancetta ( “all’amatriciana style). Of course it’s not a veggie dish any more. For the topping I first put mature grated cheddar for flavour and then grated mozzarella for creaminess. My husband and I absolutely love this dish!
Mi Pe's picture
Mi Pe
31st Oct, 2019
Sliced courgettes as it added a bit more texture. Added lots more cheddar. Husband had two portions despite not liking cougettes! Tasty recipe
29th Sep, 2019
We all enjoyed this, it was really tasty! I used Tesco reduced sugar bolognese sauce and added a bit extra cheddar because we love cheese! Thank you for sharing it.
rhoakley's picture
12th Sep, 2019
What a lovely dish. Made it for the first time tonight and we all really enjoyed it. Even my meat loving husband said how nice it was. The only slight change I did was to add a bit of chilli to the tomato pasta sauce. I will definitely make this again
15th Aug, 2019
This is very easy and tasty. I made a few adjustments - added oregano to the courgettes and a yellow pepper and some roasted butternut squash plus a tin of green lentils for extra veg and protein. Used mascarpone instead of ricotta as I had some that needed using up and this worked well. Didn’t blob any on top, just put it all in the veg mix and added a bit of nutmeg as someone else suggested. Took a bit longer than 10 mins to prep but still quick and easy for a mid week veggie meal.
Gwen Jones's picture
Gwen Jones
2nd Aug, 2019
Really nice! perferct reheated for work lunches. I didn’t precook the pasta sheets, so I left it in the oven for 30 minutes
25th Jun, 2019
This was really good. Even courgette hating children and husband who hates vegetarian food and courgette ate. Elder daughter said it was amazing! Slight tweaks: made home made tomato sauce with chopped onion, 500g box pasata, chopped sundried tomatoes, lots garlic and peppers and chilli flakes. Added nutmeg to the courgette and ricotta mix and some parmasan cheese and lots of seasoning. I forgot to keep some ricotta back to blob on the top but it didn't seem to matter. Soo nice. Oh and didn't precook the lasagne sheets.
Josie Casey's picture
Josie Casey
13th Jun, 2019
Slice the courgettes and use the lasagne sheets dry - just make sure you’ve got coverage (a little extra water from the sauce jar if necessary) and bake on 180 for 35 - 40 minutes. Lovely!
L.C.Kitchen's picture
29th Apr, 2019
Nom nom nom nom. This was sooo good! So flavourful! I added more tomato sauce than specified as the dish I cooked it in was rather large. I also put all the ricotta in the courgette mix and just cheddar on top. IT. WAS. SO. GOOD. Even my skeptic meat mad boyfriend loved it!
4th Mar, 2019
This was absolutely delicious I inhaled it, then went back for seconds will 100% be making it again. I sliced the courgette instead of grating it, I can’t recommend this recipe enough.


Sam Watkins's picture
Sam Watkins
25th Nov, 2019
How do you stop this from being so watery? Tastes really good but so. Much water came out while crying th courgette that I drained away but still after being in the oven was very runny and messy. Thanks
29th Nov, 2019
Hi Sam, Some courgettes are much more watery than others. You can turn the heat up under the pan and boil it away as it comes out, make sure you keep stirring the courgettes until they are dry. Even if the courgettes start to look a little bit fried at the edges they will still taste good. I hope this helps.
laura akdeniz
2nd Apr, 2017
Can this recipe be made in advance like a normal meat lasagne?
16th Sep, 2018
I often make it the day before and then reheat. Works perfectly.
goodfoodteam's picture
10th Apr, 2017
Thanks for your question. This dish has been designed to throw together at the last minute and will give best results if made in this way.
courgette_Lover_69's picture
27th Jan, 2017
if I use my old courgettes that have been else where is that ok?
ThomLeigh's picture
27th Jan, 2017
courgette_Lover_69's picture
27th Jan, 2017
Thankyou Thom
7th Mar, 2016
Can you freeze and if so do you bake first?
goodfoodteam's picture
28th Apr, 2016
We don’t think this will be that successful in the freezer because of the high water content in the courgettes and ricotta. It is likely to separate. Sorry.


LaineyQ78's picture
4th Feb, 2016
Top with some toasted pine nuts for added texture and taste.
28th Dec, 2014
Perfect for the glut of courgettes from our garden and super tasty!
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