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 sheets (about); 1.2 lb zucchini (about 4); 1.5 fl oz white wine; 1 cup grated Parmesan cheese; 1 mozzarella ball (about 4.5 oz); 1/2 small onion; Olive oil, as needed; Pepper, to taste; Salt, to taste; 14 fl oz milk; 1.5 oz butter; 1/3 cup flour; Nutmeg, to taste; Salt, to taste

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Main Dish

Very Easy

44 min

625 Kcal

Want to serve a tasty first course? Zucchini lasagna is the perfect solution for anyone looking for a vegetarian alternative to classic lasagna. Easy to prepare and full of flavor, this lasagna is sure to delight the whole family. This recipe wins you over at the first bite thanks to its simple ingredients and rich final result. The stars of the dish are the fresh zucchini, sautéed in a little extra-virgin olive oil and deglazed with a splash of white wine, which enhances their delicate flavor. A velvety homemade béchamel sauce, plenty of grated Parmesan, and gooey mozzarella add creaminess to every layer. The result? An irresistible vegetarian lasagna: creamy, fragrant, and perfectly balanced. It’s ideal for Sunday lunch, dinner with friends, or any time you’re in the mood for a hearty, delicious dish—without meat. Follow all the steps to make this delicious zucchini lasagna and give it a try!

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 a whisk until a smooth "roux" forms.
At this point, gradually whisk in the hot milk, stirring constantly until the mixture is thick and creamy. Season with 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 the white wine and let it evaporate completely. Continue cooking until the zucchini are lightly browned. Season with salt and pepper, then set 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, mozzarella cut into small pieces, and finish with a generous sprinkling of Parmesan. Continue in the same way, creating more 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 cooked, let the zucchini lasagna rest for at least 5 minutes before serving so it can set. 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 baking.

Is zucchini lasagna suitable for vegetarians?

Absolutely. This version is completely meat-free and is made with fresh zucchini, homemade béchamel sauce, and gooey cheese. It’s a perfect dish for anyone following a vegetarian diet, without sacrificing the flavor and creaminess of traditional lasagna.

How long does zucchini lasagna keep?

Once cooked, zucchini lasagna will keep in the refrigerator for up to 3 days. It’s best to cover it with plastic wrap or store it in an airtight container. Make sure it has cooled completely before storing it; this will help preserve its flavor, texture, and creaminess.

Can I freeze zucchini lasagna?

Yes, zucchini lasagna freezes well. It’s best to freeze it once it has been cooked and completely cooled. Divide it into portions and wrap them well in plastic wrap and aluminum foil, or store them in freezer-safe airtight containers. When ready to eat, thaw the portions in the refrigerator, then reheat them in the oven for a few minutes. They’ll be creamy and delicious, just as if they had been freshly made.

Can I make zucchini lasagna without gluten?

Of course! To make a completely gluten-free version, simply use gluten-free lasagna sheets and make sure all the other ingredients are labeled or certified gluten-free. That way, you can enjoy zucchini lasagna that’s also suitable for people with gluten intolerance, without sacrificing flavor.

Can I make zucchini lasagna without wine?

Yes, the wine simply enhances the flavor of the zucchini, but it isn’t essential. If you prefer to avoid it, you can leave it out; the result will still be tasty and perfectly balanced.

Can I add other vegetables to zucchini lasagna?

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

Can I make zucchini lasagna with fresh egg pasta sheets?

Absolutely. You can use ready-made fresh egg pasta sheets for lasagna (widely available in stores), or make them at home by following our step-by-step recipe.

Nutrition

for 1 serving / for 100 g

Calories: 625Kcal

Carbo: 46.4g
Total fat: 34.7g
Saturated fat: 19.8g
Proteins: 26.9g
Fibers: 6.4g
Sugar: 30.1g
ProPoints: 17
SmartPoints: 25

Nutritional information for 1 serving (491g)

Cookware

oven

burner

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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Ingredients

For the béchamel sauce:

Materials