A spinach & courgette lasagne in a casserole dish

Spinach & courgette lasagne

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(47 ratings)

Prep: 25 mins Cook: 50 mins


Serves 6

Enjoy a vegetarian lasagne bursting with spinach and courgette, held together with a creamy mascarpone sauce. It's a filling midweek meal for all the family

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal424
  • fat33g
  • saturates20g
  • carbs16g
  • sugars4g
  • fibre2g
  • protein14g
  • salt0.4g


  • 400g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 garlic cloves, crushed
  • 250g mascarpone
  • 1 tsp ground nutmeg



    One of the most useful of spices for both sweet and savoury

  • 100g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 9 lasagne sheets
  • 100ml double cream
  • 3 large courgettes, sliced lengthways



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…


  1. Pour boiling water over the spinach in a sieve or colander to wilt it. Leave until cool enough to handle, then squeeze out any excess liquid. Heat the oil in a non-stick frying pan over a medium heat, add the garlic and soften for 1 min. Tip in the nutmeg and cook for 1 min more, then add the mascarpone, spinach, half the cream and half the parmesan. Season generously, stir well and set aside.

  2. Heat oven to 180C/160C fan/gas 4. Spread a third of the filling over the base of a 20 x 30cm baking dish, cover with 3 lasagne sheets, then add a layer of courgettes. Repeat twice more. Pour the remaining cream over the final layer and sprinkle over the remaining parmesan. Bake for 40-45 mins or until the sauce is bubbling and the pasta has no resistance when you push a skewer through. Rest for 5 mins, then serve.

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Comments, questions and tips

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Robin Hughes's picture
Robin Hughes
11th Jul, 2020
Useful comments previous. Did this with a bit more liquid/sauce than suggested. 2 lasagne sheets per layer. But also, All Spice instead of nutmeg and a bit of chilli. Wow. Not often as a cook am I thoroughly pleased. And others loved it.
New male cook
4th Jul, 2020
Made this for the first time today. Really good. Lovely and tasty. Just a few things l found. The oven temperature of 160c fan was not hot enough. Maybe just my oven but next time l will use 180c. I felt the courgette was slightly too hard. Possibly due to the oven temperature or maybe l sliced it too thick. Recipe does not state courgette thickness. I made it using 3 layers of 2 lasagna sheets not 3 of 3 but still only had just enough filling to cover it.
22nd Mar, 2020
delicious! I changed the double cream to full cream milk, added two good handfuls of peas to the spinach mixture and saved a little mascarpone to mix with the remaining milk for the top. So light and tasty! Would definitely make it again.
Angelika Głowacka's picture
Angelika Głowacka
16th Mar, 2020
Really worth a try!
laurenamy20's picture
6th Aug, 2019
Simply delicious! I made this gluten/wheat free by using wheat free lasagne sheets, this worked absolutely fine. I halved the recipe, it was just right for two of us with some steamed greens. If you’re halving it, be sure to use a smaller dish, as you’ll find it difficult to get a reasonable layer of the spinach filling otherwise. I used a 20 x 20cm dish, but actually could have gone slightly smaller. I halved everything but even then didn’t use all of the lasagne sheets and courgette specified. Overall we REALLY enjoyed it - my Husband said it was like restaurant quality and he would be happy to make it a regular meal in our house. I’d call this one a winner!
Sarah Cook's picture
Sarah Cook
7th Apr, 2019
This recipe has been well reviewed so I don't know if there was something I was doing wrong.. I 100% stuck to the recipe but found the volume of sauce small. As a result I found it difficult to get enough filling for each layer, after which the sheets didn't cook through well as there just wasn't enough fluid. If I make this again, I will double the sauce amounts. P.S. I was using a 20x20 baking dish so even smaller than that advised above.
27th Jan, 2019
I really enjoyed this meal. I used wholewheat pasta so had to cook a little longer. When I threw in some onions for flavour. Totally delicious. Just make sure you squeeze the spinach well or it will be a bit runny. I think asparagus would go well in this dish.
Lawrie McMillan's picture
Lawrie McMillan
4th Sep, 2018
I was given a courgette plant from a friend and having never cooked with courgette before I suddenly had a very productive plant! This is now a go to recipe and extremely tasty, I have even taken leftovers to work for lunch the next day. It reheats well. Sometimes I add pine nuts to the top for some crunch/
2nd Jul, 2018
This makes a nice change to a more traditional meat lasagna, especially when we want something lighter. I actually don't use lasagna sheets, using the courgette as a replacement. I also add asparagus and mange tout or sugar snaps in the layers. I use more garlic too and serve with a mixed tomato salad
16th Aug, 2017
I'm always looking for ways to use up courgettes from the garden and make something tasty for my veggie 16 year old. This recipe does both. Tasty and easy. Didn't change anything.
30th Jul, 2020
I want to make this tonight but only have frozen spinach, would that work?
lulu_grimes's picture
2nd Aug, 2020
I'm sorry, I've only just seen this question - yes it would. Lulu
16th Sep, 2019
Can you cook this and freeze it to have it ready in advance? Or make it freeze it, then cook it once defrosted?
goodfoodteam's picture
17th Sep, 2019
Thanks for your question. You can freeze this before oven-cooking. Defrost thoroughly and cook as above adding a few mins more if the dish is still cold.
Elizabeth Evans's picture
Elizabeth Evans
7th Aug, 2018
Can this be made in advance and cooked later and can I add onions and tomatoes
goodfoodteam's picture
19th Aug, 2018
Thanks for your question. You could assemble this and cook it later. If it's been in the fridge, you may need to add an extra 5 - 10 mins cooking time. We haven't tried this recipe with tomatoes and onion but they'd make a tasty addition, Let us know how you get on!
22nd Nov, 2018
This recipes is really delicious. I didn't have enough cream so covered the top with white sauce.
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