Name: Creamy Courgette Lasagne Recipe
Prep time: 20 min
Cook time: 15 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, grated; 350g jar tomato sauce for pasta

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Introduction

This creamy courgette lasagne is a delicious and lighter take on a classic favorite. Packed with fresh vegetables and rich ricotta cheese, it’s perfect for a comforting weeknight dinner that everyone will enjoy.

The image shows a baked lasagna in a white ceramic rectangular dish placed on a white marbled surface with a blue striped cloth underneath. The lasagna has multiple layers visible from the cut-out section; the top layer is golden brown with melted white cheese and crispy bits of browned meat. Beneath the cheese topping, there is a creamy yellow sauce layer, followed by a green layer likely made of spinach or herbs, and a visible pasta sheet layer just below it. A silver spoon rests inside the dish partially on the cut-out section. The textures range from smooth sauce to crumbly cheese and tender pasta. 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 large pan of water to a boil, then cook the lasagne sheets for about 5 minutes until softened but not fully cooked. Drain, rinse in cold water, and drizzle with a little sunflower oil to prevent sticking.
Step 2: Meanwhile, heat the sunflower oil in a large frying pan over medium heat. Add the chopped onion and fry for 3 minutes until softened.
Step 3: Add the grated courgettes and crushed garlic to the pan. Continue cooking until the courgettes soften and turn bright green, stirring occasionally.
Step 4: Stir in two-thirds of the ricotta and cheddar cheeses into the courgette mixture. Season with salt and pepper to taste. Heat the tomato sauce in the microwave on High for 2 minutes until hot.
Step 5: In a large baking dish, begin layering the lasagne: spread half of the courgette mixture, then place a layer of lasagne sheets, followed by half the tomato sauce. Repeat these layers once more.
Step 6: Top the lasagne with small blobs of the remaining ricotta and scatter the remaining cheddar over it. 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 some fresh herbs like basil or oregano to the courgette mixture before layering.
You can swap the cheddar for mozzarella for a milder taste or add a sprinkle of Parmesan on top for a sharper finish.
If you prefer a spicier dish, add a pinch of chili flakes when frying the garlic and courgettes.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, adding a splash of water if the lasagne seems dry.

How to Serve

A white rectangular baking dish on a white marbled surface holds a multi-layered baked dish. The top layer is golden brown with scattered white crumbles of cheese and crispy bits of browned meat. The second layer visible where a piece has been scooped out shows a mix of green leafy vegetables and creamy, light yellow sauce. A shiny silver serving spoon with some food remnants rests inside the dish near the scooped-out area. The dish sits on a soft blue and white striped cloth. 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 work well and usually require less pre-cooking. Adjust cooking times accordingly, and follow the package instructions for best results.

Is this recipe suitable for freezing?

Yes, you can freeze the lasagne either before or after baking. Allow it to cool completely, then wrap tightly and freeze for up to 1 month. Thaw overnight in the fridge before reheating.