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Creamy Zucchini Lasagna

Are you looking for a tasty dish to serve at the table? Zucchini lasagna is the ideal solution for those who desire a delicious vegetarian alternative to traditional lasagna. Easy to make and full of flavors, they will please the whole family. This recipe immediately captivates with the simplicity of its ingredients and the particularly indulgent result. The stars of the dish are undoubtedly the fresh zucchinis, sautéed in a pan with a drizzle of extra virgin olive oil and delicately flavored with a hint of white wine. They are accompanied by a creamy homemade béchamel sauce, a generous touch of grated parmesan, and the melting sweetness of stringy mozzarella. The result: irresistible, creamy, flavorful, and perfectly balanced vegetarian lasagna!

Vegetarian Lasagna Public
Course: Main course
Preparation time: 20 minutes
Cooking time: 20 minutes
Energy: 630 kcal / serving

Instructions

  • 1.   Prepare the béchamel sauce: Heat the milk in a saucepan. In another saucepan, melt the butter over low heat, then add the flour all at once.
  • 2.   Gently mix with a whisk until a smooth "roux" is obtained.
  • 3.   Gradually incorporate the hot milk, stirring constantly with a whisk until a thick and creamy mixture is obtained. Adjust the salt, pepper, and nutmeg, then set aside.
  • 4.   Finely chop the onion and sauté it in a pan with a little olive oil. Add the zucchinis, previously washed and cut into uniform pieces, and cook for about 12 minutes (stirring often).
  • 5.   Deglaze with the white wine and let it evaporate completely. Continue cooking until the zucchinis are slightly golden. Adjust the salt and pepper, then set aside.
  • 6.   Assemble the lasagna: Spread a thin layer of béchamel sauce on the bottom of the baking dish. Then, place the first layer of lasagna sheets.
  • 7.   Add a few spoonfuls of zucchinis, some béchamel, chopped mozzarella, and finish with a generous sprinkling of parmesan. Proceed in the same manner, creating other layers.
  • 8.   Finish with a final layer, smoothing the béchamel with a spatula. Generously sprinkle grated parmesan and place a few pieces of mozzarella. Finally, cover the surface with the remaining zucchinis.
  • 9.   Bake in a preheated oven at 200°C for about 25 minutes. Once ready, let the zucchini lasagna rest for at least 5 minutes before serving!

Ingredients for servings

  • 300 g of lasagna sheet
  • 1100 g of zucchini
  • 9 cl of white wine
  • 160 g of grated parmesan
  • 2 mozzarellas
  • 1 small onion
  • 1 drizzle of olive oil
  • 80 cl of milk
  • 80 g of butter
  • 80 g of flour
  • 1 pinch of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    630 kcal
    31 %
  • Fat
    30,93 g
    44 %
  • of which saturated
    19,52 g
    98 %
  • Carbohydrates
    52,75 g
    20 %
  • of which sugar
    11,66 g
    13 %
  • Protein
    29,78 g
    60 %
  • Fibers
    3,9 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference