Grated courgette and fresh spinach form the backbone of this vegetable-heavy ricotta cheese spinach courgette lasagna, offering a lighter, textured alternative to meat-based versions. The filling is emboldened with garlic and herb cheese and a touch of curry powder, which adds a subtle, warming depth that pairs beautifully with the creamy ricotta and melted cheddar topping.

Because the vegetables are pre-cooked to draw out excess moisture, the finished lasagna retains a structured, clean bite rather than becoming watery in the pan. The homemade tomato marinara provides a bright, acidic contrast to the richness of the cheeses, ensuring each forkful remains balanced and satisfying.

This is a practical choice for a weekend batch-cooking project or a hearty family dinner. Since it holds its shape well after baking, it serves up neatly on the plate and makes for excellent leftovers that reheat evenly throughout the following days.

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If you love the creamy combination of ricotta and garden greens, this vegetable-forward lasagna is a perfect starting point. For another way to highlight these textures, our ricotta spinach courgette lasagna showcases how layering fresh produce creates a satisfying main dish. If you are looking to incorporate seafood into your weeknight rotation, this creamy smoked salmon pasta offers a similar comfort-food profile with a punch of savory depth.

Try Next: 10 Delicious Vegetarian Dishes Packed With Flavor

Key Ingredients

Lasagna Sheets: The pasta layers that provide structure for the ricotta, vegetable, and sauce fillings.
Ricotta Cheese: Forms the creamy, dense base of the filling mixture combined with herbs and spices.
Spinach: Wilted into the ricotta mixture to provide volume and earthy flavor to the dish.
Courgette: Grated and reduced to create a moist, textured vegetable layer within the lasagna.
Cheddar Cheese: Used both within the filling and as a melted, golden crust on the top layer.
Tomato Sauce: A blend of pasta sauce and homemade marinara that provides acidity to balance the cheeses.
Garlic and Herb Cheese: Incorporated into the ricotta to add a savory, aromatic depth to the filling.

More Creamy Ricotta and Spinach Inspirations

Roasted Red Pepper & Ricotta Pasta—This dish is ideal for those who enjoy a smoother sauce consistency and the sweetness that roasted vegetables bring to a cheese-based meal.
Spinach Noodles—If you have extra spinach on hand, these vibrant noodles are a great way to pack more greens into your pasta routine without changing the flavor profile of your sauce.
Bison Bolognese with Ricotta—For those who prefer a meatier option, this recipe uses a dollop of ricotta to balance the robust, spiced flavors of the bison bolognese.

Ricotta Cheese Spinach Courgette Lasagna

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Ingredients 8-10

24 Dried Lasagna Sheets300g Pasta Sauce (or make your own)750g Ricotta2/300g Garlic & Herb Cheese7 Courgette (grated)850g Spinach400g Cheddar Cheese (grated)4 Tbsp Salt2 Tbsp Pepper2 Tbsp Chilli Flakes2 Tbsp Curry Powder

Marinara Sauce

400g Tomato Can (blended)1.5 Tbsp Mixed Herbs1 Tbsp Garlic1 Tbsp Salt1 Tbsp Pepper2 Tbsp Oil

Method

1. In a large pot heat some Oil on medium and add your grated courgette, cover the pot let it cook until reduced in size and the water has released2. Add your washed spinach and again let it reduce in size until the water has released and cooked off a little3. Add in your ricotta, Boursin cheese, 150g cheddar cheese and all the spices listed above. Mix until well incorporated and cover to cook for 5 minutes4. For the marinara sauce, heat some oil and sauté garlic until fragrant then add in blended tomato can, herbs, salt and pepper and allow that to simmer on low heat for 5 minutes5. In the meantime fill up your kettle to boil and place in a large pot big enough for the lasagna sheets to fit in. Place 6 sheets in the hot water for 2-3 minutes to slightly soften6. In a large baking tray add a few spoons of pasta sauce and spread it out placing your lasagna sheets to fit the tray. Add a few heaps of the ricotta filling spreading it out evenly adding some pasta sauce on top…. Repeat this process 2-3 more time7. On the final layer add any remaining ricotta filling on top sprinkling your remaining 250g cheddar cheese all over8. Bake in the oven at 200C for 45 minutes covering the tray with foil. Then bake to 20 minutes at 180C without the foil

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