Creamy courgette lasagne

Creamy courgette lasagne

  • 1
  • 2
  • 3
  • 4
  • 5
(544 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


  • 9 dried lasagne sheets
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Crotchety9's picture
6th Aug, 2020
A lovely simple recipe, clean plates all round. I did use Boursin as advised in the comments and next time I will add fresh herbs to the onion/ courgette mix to add more freshness
Madison Harding-White's picture
Madison Harding...
15th Jul, 2020
This is an excellent recipe. I followed the adaptions suggested in the comments and also cut the recipe in half for 2 people. I used 1/2 an onion, 2 garlic cloves, 400g courgettes (3 fairly small) with 45g ricotta, 60g Aldi reduced fat garlic cream cheese, 20g reduced fat mature cheddar and 10g grated Parmesan. I also used Loyd Grossman basil and tomato sauce (125g) and 5 lasagne sheets. Two layers were tomato sauce alone and for my dish, the courgette filling covered 3 layers. Topped with grated mozzarella- was really delicious and hugely filling whilst unexpectedly light energy wise. Would recommend giving this a go!
tydrawirafon's picture
15th Jun, 2020
Yum ! After reading comments I used 150g Boursin garlic & herbs, 100g ricotta, 80g cheddar and a pinch of grated nutmeg ( and lots of black pepper) all mixed into the courgettes onion and two very fat cloves garlic. I did grate the courgette and left it under a weight overnight to drain. I used Lloyd Grossman tomato and chilli sauce and 6 fresh lasagne made 3 layers in a small square pyrex (served 4 cut into quarters). It was topped of with a good covering of Parmesan and baked for 20 mins because I had prepared it earlier. It was a firm bake and absolutely delicious. The Courgettes are from our greenhouse and we have such a glut to use, this will be a favourite way to use them. Teenager did eat a portion, but I think she was expecting normal meaty bolognese type lasagne so wasn't overly impressed.
Sophia Clark's picture
Sophia Clark
21st May, 2020
This taste so much nicer than lasagne with meat, even my dad who hates vegetables liked it!
17th Apr, 2020
One of the family’s favourites
26th Mar, 2020
I absolutely love this recipe, I've always just followed the recipes, but looking at some of the other comments I may try a soft creme cheese on another occasion.
3rd Mar, 2020
Absolutely love this dish. If you want to make it quicker, use fresh lasagna sheets (no need to pre-cook them), and stick the courgettes in the blender instead of grating them - last time I grated them, it took me so long I kind of lost the will to live.
trishagreen's picture
9th Feb, 2020
I had half expected this to be watery, and didn’t think for a second I’d get my kids to eat it, as neither of them are fans of courgettes.. How wrong I was! This went down a storm. It was delicious. Easily the best vegetarian lasagne ever. I followed a few of the tips other reviewers left, and made a few tweaks myself. I recommend adding 50% ricotta 50% garlic cream cheese (I used Boursin as someone else suggested) to the layering element of the dish, with a grating of nutmeg also. I also don’t tend to like jar tomato sauces, so mixed up my own, using passata, with a dash of soy, dash of medium Sherry, salt, sugar, pepper and garlic. I also added a little grated cheddar to the top of the dish before baking. This is a recipe that will be made many more times in the future in our house.
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


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
lulu_grimes's picture
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!
Want to receive regular food and recipe web notifications from us?