Description
This creamy courgette lasagne is a delicious vegetarian twist on the classic Italian dish, featuring layers of tender lasagne sheets, sautéed courgettes and onions, ricotta, cheddar cheese, and rich tomato sauce. It’s quick to prepare and perfect for a comforting family meal.
Ingredients
Scale
Lasagne Sheets
- 9 dried lasagne sheets
Vegetables & Aromatics
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 700g courgettes (about 6), coarsely grated
- 2 garlic cloves, crushed
Dairy
- 250g tub ricotta
- 50g cheddar cheese
Sauces
- 350g jar tomato sauce for pasta
Instructions
- Prepare the pasta sheets: Heat your oven to 220°C (fan 200°C, gas mark 7). Bring a pan of water to a boil and cook the dried lasagne sheets for approximately 5 minutes until just softened but not fully cooked through. Drain and rinse them in cold water to stop cooking, then lightly drizzle with sunflower oil to prevent sticking.
- Sauté the vegetables: Heat sunflower oil in a large frying pan over medium heat. Add finely chopped onion and fry for about 3 minutes until softened. Add the coarsely grated courgettes and crushed garlic, continuing to cook until the courgette softens and turns a vibrant green color.
- Mix the cheese: Stir two-thirds of the ricotta and cheddar cheese into the cooked vegetable mixture. Season to your liking with salt and pepper.
- Warm the tomato sauce: Heat the jar of tomato sauce in the microwave on High for 2 minutes until hot and ready to be layered.
- Assemble the lasagne: In a large baking dish, start with spreading half of the courgette mixture evenly. Layer over part of the lasagne sheets, followed by half of the warmed tomato sauce. Repeat the layering with the remaining courgette mixture, pasta sheets, and tomato sauce.
- Top and bake: Add dollops of the remaining ricotta cheese over the final layer, then scatter the rest of the cheddar cheese on top. Place the baking dish on the top shelf of the oven and bake for about 10 minutes until the pasta is tender and the cheese on top is melted and golden.
Notes
- Be careful not to overcook the lasagne sheets in boiling water; they should be softened but still firm to finish cooking in the oven.
- You can substitute cheddar with mozzarella if you prefer a milder cheese flavor.
- For a richer flavor, consider sprinkling some freshly grated Parmesan on top before baking.
- Leftover lasagne can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: courgette lasagne, vegetarian lasagne, creamy lasagne, Italian recipe, pasta dish, ricotta cheese, cheddar cheese, easy dinner
