Courgette lasagne

(12 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Courgette lasagne
Courgette lasagne
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This is a great veggie alternative to a classic meat lasagne. Courgettes are so versatile and they soak up flavours wonderfully. By using a mixture of ricotta and cheddar you get a creamy but gooey cheese sauce which is what every good lasagne needs! If you dont have any passata, but have a jar of tomato pasta sauce in the cupboard that will work just as well.


  • 1 pack fresh egg lasagne sheets
  • 1tbsp sunflower oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 6 courgettes, sliced into long strips using a mandolin
  • 250g tub ricotta
  • 50g cheddar
  • 1 jar of passata

If you want to use dried lasagne, part cook the sheets in boiling for 5minutes before laying them on a plate and drizzling with oil to prevent them from sticking.


  1. Heat oven to 220C/425F/Fan 200C/Gas Mark 7. Heat the oil in a large frying pan and fry the onion and garlic for 2-3mins. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. Turn off the heat.
  2. In a large baking dish, layer up the lasagne, starting with strips of courgette, then spread the cheese mixture, then pasta sheets, then passata. Repeat and top with remaining ricotta and scatter with the rest of the cheddar. Bake for 15-20mins until the pasta is tender and the cheese is golden.

Your rating

Average rating

  • 4
(12 ratings)

Your comments

Teresa Whitehouse

to avoid the bitter taste of the courgettes, after slicing them, put them in a bowl in layers, sprinkle salt on each layer and leave to drain for 30 minutes, rinse the salt away and dry before frying :)

comments powered by Disqus

FREE Newsletter