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Zucchini and Mozzarella Lasagna

Zoé
Print Recipe Épingler
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine Italian
Servings 4 people
Calories 350 kcal

Ingredients
  

For the Lasagna:

  • 12 no-boil lasagna sheets
  • 3 large zucchinis
  • 14 oz 400g mozzarella cheese
  • 2 cups 16 oz homemade or store-bought tomato sauce
  • 2 cloves garlic minced
  • 1 tablespoon olive oil
  • ½ cup 2 oz grated Parmesan cheese (optional, as it’s not vegetarian)
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

For the Béchamel Sauce (Optional):

  • 2 tablespoons 1 oz butter
  • 2 tablespoons 1 oz all-purpose flour
  • 2 cups 16 oz milk
  • A pinch of nutmeg
  • Salt and pepper to taste

Instructions
 

Step 1: Prepare the Zucchini

  • Wash the zucchinis and slice them into thin rounds. For even slices, use a mandoline or a sharp knife.
  • Heat a skillet over medium heat with a tablespoon of olive oil. Sauté the zucchini in batches for about 3-4 minutes until slightly tender. Season with salt and pepper.

Step 2: Make the Tomato Sauce

  • In a saucepan, heat 1 tablespoon of olive oil over medium heat.
  • Add the minced garlic and sauté for 30 seconds until fragrant.
  • Stir in the tomato sauce and let it simmer for 10 minutes on low heat. Season with salt, pepper, and fresh basil.

Step 3: Prepare the Béchamel Sauce (Optional)

  • Melt the butter in a saucepan over low heat.
  • Add the flour and whisk for about 1 minute until smooth and slightly golden.
  • Gradually pour in the milk, whisking continuously to avoid lumps.
  • Cook until the sauce thickens, then season with salt, pepper, and a pinch of nutmeg.

Step 4: Assemble the Lasagna

  • Preheat your oven to 350°F.
  • Spread a thin layer of tomato sauce at the bottom of a baking dish.
  • Layer lasagna sheets, sautéed zucchini, slices of mozzarella, and a bit of tomato sauce. Repeat the layering process until all ingredients are used.
  • Finish with a top layer of mozzarella and sprinkle with Parmesan cheese if desired.

Step 5: Bake the Lasagna

  • Cover the dish with aluminum foil and bake for 30 minutes.
  • Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
  • Let the lasagna rest for 5 minutes before serving to help it hold its shape.
Keyword lasagna, mozzarella, zucchini