Creamy courgette (zucchini) lasagne

Creamy courgette lasagne

This is a great recipe to use up some of the glut of courgettes (zucchini) that we gardeners always seem to have at this time of the year.

The first time I made this, Mr Thrifty asked me the next day when I was going to make it again, so it soon made another appearance on the dinner table.

First, a note about lasagne noodles. They’re different in size on this side of the pond, so you may need to adjust the number of noodles you use (they’re rectangular here, rather than long and thin as in America/Canada). I use two noodles per layer in my 24cm (9-1/2″) square lasagne pan. You need enough to make four layers, but keep in mind that if your pan is bigger, you’ll also need to adjust the other ingredients.

Inspiration came from here, though it isn’t much like the original.

For melty cheese, I used Mozzarella Cheezly, and for hard cheese, Mature Cheddar Cheezly. I used Tofutti vegan sour cream in the filling, although vegan cream cheese would be good as well.

I cheated and used a prepared pasta sauce (Seeds of Change) instead of making my own.

Enjoy this great summer dish!

British       American
1-1/2 tablespoons   olive oil   1-1/2 tablespoons
120g   chopped onion (1 medium)   3/4 cup
2   cloves garlic, minced   2
700g   coarsely grated courgettes (zucchini)   7 cups
6   sundried tomato halves in oil, chopped   6
10   fresh basil leaves, minced   10
4 tablespoons   vegan sour cream   4 tablespoons
    salt & pepper, to taste    
225g   mushrooms, thinly sliced   1/2 pound
100g   vegan cheese, “melty” type   3-1/2 ounces
50g   vegan cheese, hard type   2 ounces
8   lasagne noodles   8
500g   prepared pasta sauce   2 cups

1. Heat one tablespoon of the olive oil in a heavy pan. Add onion and saute for six to eight minutes, until softened. Add garlic and saute for two minutes. Then add grated courgette (zucchini) and saute until courgette is softened and some of the moisture has evaporated. Mix in sundried tomatoes, basil and sour cream. Season to taste with salt and pepper. Remove from pan and set aside.

2. Clean pan, then saute mushrooms in remaining 1/2 tablespoon olive oil until moisture has evaporated and they begin to go crispy. Set aside.

3. Meanwhile, cook lasagne noodles according to package directions. Remember to gently stir them whilst they are cooking so they don’t stick together. Drain, rinse in cold water and lay in a single layer on a clean tea towel until needed.

4. Preheat oven to 220C (450F).

5. Grease a 24cm (9-1/2″) square, 6cm (2-1/2″) deep dish with olive oil. Spread a thin layer of sauce in the bottom.

6. Layer the following: two lasagne noodles, one quarter of the remaining sauce, one third of the courgettes (zucchini), one third of the mushrooms, one third of the hard cheese, one quarter of the melty cheese. Repeat this twice.

7. Top with remaining two noodles, the last of the sauce and the remaining melty cheese. Cover dish with foil.

8. Bake for 45 minutes, until hot and bubbling and cheese is melted.

Makes 4 to 6 servings, depending on how much of a little piggy you are.


  1. ahh so jealous, that looks AMAZING! even more jealous due to the fact that i started making lasagne the other day only to realise that i didn’t have the right ingredients 🙁 bad times.

  2. wow…this looks really yummy! I haven’t made a vegan lasagne yet, and this one looks awesome!

  3. Looks delicious! And I made lasagne this evening also…. yep, tons of zucchini here too. But, also like you, the tomatoes are blighted. I felt bad using prepared sauce, but that’s how it goes. And we are having corn often too. At least there is tons of that around, even if we do have to buy outs!

  4. I actually just harvested some this morning. One of the advantages of living in FL. 🙂

    Honey, what’s for diner??

  5. Ours have all died back now, though we still have a few green things in the garden!

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