Courgette & ricotta lasagne
Chef DefneKitchen Studio chef · October 14, 2026A quick lasagne with fried courgette, ricotta and cheddar layered between sheets of pasta and jarred tomato sauce, baked for just 10 minutes at the end.
Calories are an AI estimate, for information only.
Ingredients · 8
4 servingsTap what you already have; add the rest to your list in the app with one tap.
- Lasagne sheets9
- Sunflower oil1 tbsp
- OnionFinely chopped1
- CourgettesCoarsely grated700 g
- Garlic clovesCrushed2
- Ricotta250 g
- Cheddar50 g
- Tomato pasta sauce (jar)350 g
Method · 4 steps
- 1
Set the oven to 220°C (200°C fan). Boil the lasagne sheets in a pan of water for around 5 mins, until softened but still firm in the middle. Rinse under cold water and toss with a little oil so they don't stick together.
- 2
In the meantime, pour the oil into a big frying pan over the heat and fry the onion for 3 mins, then put in the garlic and courgettes and carry on frying until the courgette is soft and bright green.
- 3
Stir in 2/3 of the ricotta and 2/3 of the cheddar, and season to taste. Microwave the tomato sauce on High for 2 mins, until hot.
- 4
Build the lasagne in a large baking dish: half of the courgette mixture first, then a layer of pasta, then some tomato sauce. Repeat the layers, dot spoonfuls of the remaining ricotta on top and scatter over the rest of the cheddar. Put it on the top shelf of the oven for roughly 10 mins, by which time the pasta should be tender and the cheese golden.
