Creamy zucchini lasagna: the best vegetarian recipe to try!

Name: Creamy zucchini lasagna: the best vegetarian recipe to try!
Prep time: 20 min
Cook time: 20 min
Total time: 44 min
Yield: 3
Cuisine: En
Ingredients: 5 oz dry lasagna (+/-); 1,3 lbs zucchini (about 4); 1.5 fl oz white wine; 1 cup grated parmesan cheese; 1 mozzarella (4.5 oz); 1/2 onion (small); Olive oil to taste; Pepper to taste; Salt to taste; 14 fl oz milk; 1.5 oz butter; 1/3 cup flour; nutmeg to taste; salt to taste

Main Dish

Very Easy

44 min

637 Kcal

Want to bring a tasty meal to the table? Zucchini lasagna is the perfect solution for those looking for a vegetarian alternative to classic lasagna. Easy to prepare and full of flavor, this lasagna will win the palate of the whole family. This recipe conquers at first taste thanks to the simplicity of the ingredients and the richness of the final result. The real stars are the fresh zucchini, sautéed in a pan with a drizzle of extra virgin olive oil and nuanced with a touch of white wine, which enhances the delicate flavor. Rounding out the dish is a velvety homemade béchamel sauce, plenty of grated Parmesan cheese, and stringy mozzarella cheese that lends creaminess to each layer. The result? An irresistible vegetarian lasagna: creamy, fragrant and perfectly balanced in flavors. It's an ideal choice for a Sunday lunch, dinner with friends or any time you're in the mood for a hearty, mouthwatering dish... without meat. Follow all the steps to prepare this delicious zucchini lasagna, try it now!

Materials

Rectangular baking dish 23x15 cm
Frying pan
2 Saucepans
Whisk
Spoon
Knife
Cutting board

Preparation

Preparation20 min

Waiting time4 min

Cook time20 min

Prepare the béchamel sauce:
Heat the milk in a small saucepan. In another saucepan, melt the butter over low heat, then add the flour all at once.
Mix thoroughly with whisk until a smooth "roux" is obtained.
At this point, gradually incorporate the hot milk, stirring constantly with a whisk until thick and creamy. Adjust for salt, pepper and nutmeg, then set aside.
Finely chop the onion and brown it in a pan with a drizzle of olive oil. Add the zucchini, previously washed and cut into evenly sized pieces, and cook for about 12 minutes (stirring often).
Deglaze with white wine and allow to evaporate completely. Continue cooking until the zucchini are lightly browned. Adjust salt and pepper, then keep aside.
Assemble the lasagna:
Spread a thin layer of béchamel sauce on the bottom of the baking dish. Then arrange the first layer of lasagna sheets.
Add a few spoonfuls of zucchini, some béchamel sauce, shredded mozzarella and top with a generous sprinkling of Parmesan cheese. Proceed in the same way, creating additional layers.
Finish with a final layer, leveling the béchamel sauce evenly with a spatula. Sprinkle generously with grated Parmesan cheese and scatter a few pieces of mozzarella here and there. Finally, decorate the surface with the leftover zucchini.
Bake in a preheated oven at 390°F/200°C for about 25 minutes. Once ready, let the zucchini lasagna rest for at least 5 minutes before serving so that it settles properly. Ready!

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FAQ ❓

Can I prepare zucchini lasagna in advance?

Yes, zucchini lasagna can be prepared in advance. You can assemble it, cover it with plastic wrap and store it in the refrigerator for up to 24 hours before cooking.

Is zucchini lasagna suitable for vegetarians?

Absolutely. This version is completely meatless and is prepared with fresh zucchini, homemade béchamel sauce and stringy cheese. A perfect dish for those on a vegetarian diet, without sacrificing the taste and creaminess of traditional lasagna.

How long does zucchini lasagna keep?

Once cooked, zucchini lasagna can be stored in the refrigerator for up to 3 days. It is best to cover them with plastic wrap or store them in an airtight container. Before storing them, make sure they are completely cooled-this way they will keep their flavor, texture and creaminess intact.

Can I freeze zucchini lasagna?

Yes, zucchini lasagna can be frozen without any problems. It is advisable to do so once cooked and completely cooled. Portion them out, wrap them well with foil and aluminum foil or store them in airtight containers suitable for the freezer. When ready to eat, let them thaw in the refrigerator and then reheat them in the oven for a few minutes-they will come back as creamy and tasty as when just made.

Can I make zucchini lasagna without gluten?

Of course! For a completely gluten-free version, simply use gluten-free lasagna sheets and make sure all other ingredients are labeled gluten-free or certified gluten-free. This way you can enjoy a zucchini lasagna that is also suitable for those who are gluten-intolerant, without sacrificing taste. You can even use zucchini thin slices to replace pasta by following our recipe here!

Can I make zucchini lasagna without using wine?

Yes, the wine only serves to enrich the flavor of the zucchini, but it is not essential. If you prefer to avoid it, you can safely omit it: the result will still be tasty and perfectly balanced.

Is it possible to add other vegetables to zucchini lasagna?

Yes, zucchini lasagna lends itself to many variations. You can enrich it with other seasonal vegetables such as eggplant, spinach, peppers or carrots, thinly sliced and cooked beforehand.

Can I make zucchini lasagna with egg pasta sheets?

Absolutely. You can use ready-made fresh egg lasagna sheets (easily available on the market) or homemade!

Nutrition

for 1 serving / for 100 g

Calories: 637Kcal

Carbo: 46.9g
Total fat: 35.1g
Saturated fat: 19.6g
Proteins: 28.3g
Fibers: 6.4g
Sugar: 30.2g
ProPoints: 17
SmartPoints: 26

Nutritional information for 1 serving (491g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Ingredients

For the béchamel sauce:

Materials