Given five out of five stars from 696 reviewers on BBC Good Food, what did I think of the recipe?

Touted as a “creamy courgette and ricotta lasagne” that is perfect for evenings when you want to make something “quick”.

I can say from experience that the vegetarian meal really is quick to make – taking no more than 30 minutes from beginning to end.

In my view, there’s one stand-out ingredient that truly makes this dish taste delicious – and that’s the crumbly ricotta cheese.

While the meal is vegetarian, I think an addition of chicken, for example, would be a nice touch, as well as more veggies – and it’s for this reason I would give the meal a three out of five.

Courgette and ricotta lasagne

Ingredients

• Nine dried lasagne sheets
• One tbsp sunflower oil
• One onion, finely chopped
• 700g courgette (about six), coarsely grated
• Two garlic cloves, crushed
• 250g tub ricotta
• 50g cheddar
• 350g jar tomato sauce for pasta

Method

Heat oven to 220C (fan 200C/gas seven). Put a pan of water on to boil, then cook the lasagne sheets for about five mins until softened, but not cooked through.

Rinse the lasagne sheets in cold water, then drizzle with a little oil to stop them sticking together.

Meanwhile, heat the oil in a large frying pan, then fry the onion. After three minutes, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green.

Stir in two-thirds of both the ricotta and the cheddar, then season to taste. Heat the tomato sauce in the microwave for two minutes on high until hot.

In a large baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce.

Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar.

Bake on the top shelf for about 10 minutes until the pasta is tender and the cheese is golden.