Description
This creamy courgette lasagne offers a delightful vegetarian twist on the classic Italian dish. Layers of tender lasagne sheets are filled with a flavorful mix of sautéed courgettes, garlic, and onion, combined with creamy ricotta and sharp cheddar cheeses, complemented by rich tomato sauce. Baked to bubbly perfection with a golden cheesy topping, this recipe is a comforting and wholesome meal perfect for any occasion.
Ingredients
Scale
Lasagne
- 9 dried lasagne sheets
Vegetable & Cheese Filling
- 1 tbsp sunflower oil
- 1 onion, finely chopped
- 700g courgettes (about 6), coarsely grated
- 2 garlic cloves, crushed
- 250g tub ricotta
- 50g cheddar, grated
Sauce
- 350g jar tomato sauce for pasta
Instructions
- Preheat and Prepare Pasta: Heat the oven to 220°C (fan 200°C) or 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 and rinse under cold water to cool, then drizzle with a little sunflower oil to prevent sticking and set aside.
- Sauté Vegetables: Heat sunflower oil in a large frying pan over medium heat. Add the finely chopped onion and fry for approximately 3 minutes until softened. Add the coarsely grated courgettes and crushed garlic cloves, continuing to cook while stirring until the courgette softens and turns bright green.
- Mix Cheese with Vegetables: Remove the pan from heat and stir in two-thirds of the ricotta and cheddar cheeses into the courgette mixture. Season with salt and freshly ground black pepper to taste.
- Heat Tomato Sauce: In a microwave-safe container, heat the jar of tomato sauce on high for 2 minutes until hot, or alternatively warm it gently on the stovetop.
- Assemble the Lasagne: In a large baking dish, start layering the lasagne: spread half of the courgette and cheese mixture evenly on the base, cover with a layer of lasagne sheets, then spoon over half the heated tomato sauce. Repeat the layers with the remaining courgette mixture, lasagne sheets, and tomato sauce.
- Add Cheese Topping and Bake: Dot blobs of the remaining ricotta on top, then scatter evenly with the remaining grated cheddar cheese. Place the baking dish on the top shelf of the preheated oven and bake for about 10 minutes, or until the pasta is tender and the cheese topping is golden and bubbling.
Notes
- Do not overcook the lasagne sheets during boiling; they should be softened but still firm as they will cook fully in the oven.
- Coarse grating of courgettes provides texture and helps retain moisture in the filling.
- Use a quality tomato pasta sauce or homemade for best flavor.
- The cheddar adds a sharpness that balances the mild ricotta and courgette; you can adjust cheese types according to preference.
- This dish can be prepared in advance and baked just before serving for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Keywords: courgette lasagne, vegetarian lasagne, creamy lasagne, Italian pasta bake, ricotta lasagne, healthy lasagne
