Creamy Courgette Lasagna

Saturday 27 March 2010


I know it's really unusual to see pasta on my page, let alone two days in a row. Last night was a beans on toast night (you know . . . one of the side effects of moving and not really having much left in the way of fresh food in the house) and so I am showing you something that I made a week or so ago.


I love lasagna, and Todd does too, if he would only humble himself and admit it!! He seems to scarf it up at any rate!


I often like to make a Vegetarian Version, like this tasty courgette one. Courgettes are something that I seem to always have in the refrigerator and they work really well in dishes like this.


In the summer I like to grown them in the garden. They grow like weeds and are so very versatile!


I copied the recipe from one that I found on the Good Food site, but I did make some changes. I used a jar of spicier Puttanesca sauce that I just happened to have in the larder, and I added some fried mushrooms . . .


Coz I am like that. I just can't leave well enough alone.

This was really delicious!


*Creamy Courgette Lasagna*
Serves 4
Printable Recipe

This is easy and quite delicious! It is filling enough to serve as a main course along with a salad. You will never miss the meat.

9 dried lasagna sheets
1 TBS olive oil
1 large onion, peeled and finely chopped
700g (about 6) medium courgettes, washed trimmed and coarsely grated
1 punnet of mushrooms, wiped clean and sliced
2 fat cloves of garlic, peeled and crushed
250g tub of ricotta cheese
50g strong cheddar cheese, grated
salt and black pepper to taste
350g jar of tomato sauce for pasta
(I like to use Puttanesca style for the spice and flavour)

Heat the oven to 220*C/425*F. Put a pan of lightly salted water on to boil. Add the lasagna sheets and cook for about 5 minutes, only until softened, but not cooked through. Drain adn rinse in cold water. Drizzle with a little olive oil to keep from sticking together.

Meanwhile, in a large frying pan, add the olive oil and heat. Add the onion and cook, stirring for about 3 minutes, until beginning to soften. Add the mushrooms and cook until they begin to brown. Add the courgettes along with the garlic and continue to cook, stirring, until the courgettes have turned a bright green and softened. Stir in 2/3 of both the ricotta and the cheddar cheese. Season to taste with some salt and black pepper. Heat the tomato sauce in a small pot, until hot.

In a large lasagna dish, layer up the lasagna, starting with half of the courgette mixture, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta cheese and the cheddar. Bake on the top shelf of the oven for about 10 minutes, until the pasta is completely tender and the cheese is golden.

Remove from the oven and let sit for about 10 minutes before cutting into slabs to serve.


  1. Ooooh, awesome, I see that I am the first to leave a comment :) --I love it when that happens, I'm such a big baby.
    Fabulous lasagna. It looks so hearty and delicious. Lots of goodies in their to keep a girl happy.
    Just stopping by to wish you a fab weekend and to say thanks for taking part in my competition.
    *kisses* HH

  2. I like the sound of this - I would never have thought to add courgette.

  3. mmm... lasagna... I just LOVE lasagna! And most any way too, I just love it... and I like yours here Marie with the courgette theme...scrumptious! I've not made lasagna in a while...must make! :o) Happy Weekend, dear friend--LOVE YA ((BIG HUGS))

  4. Mouth WATERING~ I love lasagna..Thank you..I would scarf it down too~

  5. Looks good Marie! not easy to find a recipe for vegetable lasagna. This one hits the spot.
    Happy weekend.

  6. This looks great. I love courgettes but my boyfriend doesn't so I rarely eat them. I might have to make a little version of this for myself!

  7. This sounds just what I want to feed my veggie niece BUT all 'serious' cooking is on hold until Amazon sends my new food processor. Gosh I hope that's soon as I'm getting withdrawal symptoms here!

    love, Angie, xx

  8. This looks good but these days you don't usually have to cook the pasta first just put in as is and it cooks altogether in the oven. That is how I would do it.

  9. Ooooh now this is one good looking lasagne!
    As Anon said - I use fresh lasagne sheets and then there's no need to cook them first and that's one less pan to wash up!
    Whatever, that's a fantastic looking dish you've made there Marie!

  10. I adore lasagna, so creamy and comforting, and versatile. This looks like a fabulous lasagna!

  11. I am SO hungry for lasagna! Looks amazing! Thanks for the's a little different and that's great! ♥

  12. Marie, your recipes are a pure inspiration! I love cooking and having discovered your blog and plan to try many more of your recipes. Courgette lasagne tonight.
    Best wishes

  13. Thanks so much Roslulyn. I hope that you enjoy it! Let me know how you make out!

  14. This was dinner tonight - I just love lasagna with almost any combination in it - and over the years I've tried lots of different ones,

    This made a lovely meal, accompanied by salad (and I could not resist doing some garlic bread). I used Arrabiata sauce as we like a bit of heat and I had an aubergine in the fridge, so I fried slices of it, then chopped it and added it along with the mushrooms and courgettes. They all go well together and it was a great lasagna. I'll certainly make this version again.


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