Creamy courgette lasagne

CKD Stage: HD
Origin: Italy

Ingredients (4 Servings)

  • 9 Sheets of Lasagne
  • 1 tbsp. sunflower oil
  • 1 onion (60 g)
  • 700g courgette
  • 2 cloves of garlic
  • 250 g Ricotta
  • 50 g cheddar
  • 350 g tomato Sauce (e.g. tomato and basil, ready-made Pasta Sauce)


Nutritional values (per serving)

Calories395 kcal
Fat18 g
Sodium1,000.0 mg
Carbohydrates39 g
Protein19 g
Phosphorus295 mg
Potassium726 mg
Liquid313 ml


Finely chop the onion. Roughly grate the courgette. Chop the garlic.

Preheat the oven to 220°C (fan 200°C).

Boil the lasagne sheets for 5 min to soften (do not cook through). Rinse in cold water and lay to the side separately or with a few drops of oil between the layers to stop them sticking together.

Heat the oil in a large pan and sweat the onion. After 3 minutes, add the courgette and garlic and fry until the courgette softens and turns a great light-green.

Stir in c. 2/3 of the ricotta and cheddar and season to taste. While you are waiting, heat the tomato sauce in the microwave or in a bain marie.

Now layer the ingredients in a large casserole dish. Start with half of the courgette mixture, cover with sheets of lasagne and then add a layer of tomato sauce. Repeat. Sprinkle over the remaining ricotta and then the cheddar.

Bake on the top shelf for 10 min. until the pasta is soft and the cheese is golden-brown.

Nutrition Tips

To reduce potassium levels, soak the grated courgette in water for several hours before preparing the lasagne. To reduce phosphorous levels, reduce the amount of cheese slightly or try using cottage cheese instead of ricotta. When choosing your ready-made tomato sauce, check the ingredients to avoid unnecessary additives and excessive quantities of certain products. The fewer ingredients, the better!