Name: Creamy Courgette Lasagne Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 9 dried lasagne sheets; 1 tbsp sunflower oil; 1 onion, finely chopped; 700g courgettes (about 6), coarsely grated; 2 garlic cloves, crushed; 250g tub ricotta; 50g cheddar cheese; 350g jar tomato sauce for pasta

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Introduction

This creamy courgette lasagne is a delicious vegetarian twist on a classic favorite. Filled with tender courgettes, ricotta, and cheddar cheese, it’s a comforting dish perfect for any night of the week. Simple to prepare and baked to golden perfection, it’s sure to please the whole family.

The image shows a white rectangular baking dish filled with a layered casserole. The dish has at least three layers visible: the top layer is golden-brown with melted crumbly white cheese and browned bits scattered on the surface; the middle layer appears green and creamy, likely made with vegetables and cheese; the bottom layer is pale yellow and creamy. A silver spoon rests inside the dish with some food scooped out, revealing the textures and colors of the layers. The dish sits on a soft blue and white striped cloth over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

9 dried lasagne sheets
1 tbsp sunflower oil
1 onion, finely chopped
700g courgettes (about 6), coarsely grated
2 garlic cloves, crushed
250g tub ricotta
50g cheddar
350g jar tomato sauce for pasta

Instructions

Step 1: Heat the oven to 220°C (fan 200°C/gas mark 7). Bring a pan of water to a boil and cook the lasagne sheets for about 5 minutes until softened but not fully cooked. Rinse them in cold water and drizzle with a little oil to prevent sticking.
Step 2: Meanwhile, heat the sunflower oil in a large frying pan and fry the chopped onion for 3 minutes. Add the grated courgettes and crushed garlic, and continue to cook until the courgettes have softened and turned bright green.
Step 3: Stir in two-thirds of the ricotta and cheddar cheese, then season the mixture to taste.
Step 4: Heat the tomato sauce in the microwave on High for 2 minutes until hot.
Step 5: In a large baking dish, start layering the lasagne by spreading half the courgette mixture evenly, then a layer of pasta sheets, followed by a layer of tomato sauce. Repeat the layers once more.
Step 6: Top the lasagne with spoonfuls of the remaining ricotta and scatter over the rest of the cheddar cheese.
Step 7: Bake on the top shelf of the oven for about 10 minutes until the pasta is tender and the cheese is golden and bubbling.

Tips & Variations

For extra flavor, add a pinch of dried oregano or fresh basil to the courgette mixture.
Feel free to substitute ricotta with cottage cheese or a soft mozzarella for a different texture.
If you prefer a meatier lasagne, add cooked minced beef or turkey between the layers.
Use gluten-free lasagne sheets to make this recipe suitable for gluten-intolerant diets.

Storage

Store any leftovers covered in the refrigerator for up to 2 days. Reheat gently in the microwave or oven until warmed through. For longer storage, freeze the lasagne in an airtight container for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular dish filled with a layered baked lasagna. The top layer has a golden brown baked cheese with white crumbles scattered across it, some browned bits of sauce, and a slightly crispy texture. A large spoon rests in the dish, revealing the inside layers: a bottom layer of creamy, pale yellow sauce, a green spinach and cheese middle layer with visible leafy texture, and a top layer covered by pasta sheets coated with sauce and toppings. The dish sits on a folded blue and white striped cloth over a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lasagne sheets instead of dried?

Yes, fresh lasagne sheets can be used and usually don’t require pre-cooking. Adjust the layering accordingly and reduce baking time slightly to prevent overcooking.

How can I make this dish vegan?

Replace ricotta and cheddar with plant-based cheese alternatives, and use a tomato sauce free from animal products. You can also add nutritional yeast for a cheesy flavor boost.