Zucchini Lasagna Recipe


My husband has become such a garden expert over the years. This morning he harvested over 2 pounds of zebra striped zucchini in our garden, which left me almost speechless. I wasn’t expecting to make a zucchini dish today, but that’s half the fun of having your own vegetable garden!

I decided to prepare a vegetarian zucchini lasagna. The dish consists of three elements: a creamy béchamel sauce, an enormous amount of pan-fried zucchini and my special lasagna sheets . Instead of using regular lasagna pasta sheets, I used homemade gnocchi dough flattened into long thin sheets. When writing Haute Potato, I really tried to think outside the box and came up with a few potato recipes that I believe haven’t been created before. If you don’t have time, you can always substitute with the store-bought regular lasagna sheets. But if you have time to cook during this long Memorial Day weekend, give my Haute Potato recipe a try; rest assured your efforts will be rewarded.

1. Info for Zucchini Lasagna Recipe

  • Cook Time: unavailable
  • Total Time: unavailable
  • Servings: 8
  • Calories: unavailable

2. Ingredients for Zucchini Lasagna Recipe

  • 18 (5-inch) squares pre-rolled “potato” lasagna sheets (order the book for the recipe), pre-boiled
  • 2 pounds zebra zucchini
  • 1 teaspoon lemon zest
  • 1 sprig fresh thyme, coarsely chopped
  • 1 tablespoon fresh oregano
  • 2 tablespoons vegetable oil (or any neutral oil)
  • 1 teaspoon store-bought no-salt seasoning (blend of 21 spices and herbs)
  • 1½ cups Emmentaler cheese, freshly grated
  • 12 tablespoons unsalted butter
  • 1¼ cups all-purpose flour
  • 7 cups milk, warm
  • 2 teaspoons salt
  • 1 teaspoon black pepper, freshly ground

3. Directions:

  1. Preheat the oven to 375°F.
  2. For the béchamel sauce: In a saucepan, melt the butter over medium-low heat; you don’t want it to burn. Add the thyme and oregano and let the fresh herbs infuse in the butter. Bring the heat back up to medium-high (the butter should be hot and golden) and add the flour. Keep stirring manually with a whisk until the mixture is even. Make sure the flour and butter form a paste and let cook for 3-4 minutes to prevent an unpleasant raw-flour taste. Add 6 cups milk in 3 stages and stir well until fully incorporated. Increase the heat and continue stirring constantly for about 5 minutes. Reduce the heat to low. Add ½ cup each of cheese and nutmeg. Season with salt and pepper. Let rest while preparing the zucchini.
  3. Preparing the zucchini: Trim and slice the zucchini crosswise, about ½-inch thick. In a large non-stick pan, heat 2 tablespoons oil. Add the zucchini slices. Pan-fry them until golden. Toss well and cook for about 5 minutes. Once the slices are nicely golden, lower the heat, add lemon zest and season with no-salt seasoning, garlic powder, salt and pepper. Cook for 5 more minutes until softened, stirring frequently.
  4. Assembly time:
  5. Check the consistency of the béchamel sauce. Thin the sauce with 1 cup warm milk. Stir well.
  6. In a (10 x 15 x 2″) oblong baking dish sprayed with oil (for easy clean up), spread a layer of béchamel sauce first, then layer 6 sheets of the pre-boiled lasagna sheets. Spread a layer of zucchini slices. Sprinkle with cheese and a few tablespoons chopped basil and parsley. Spread 2 to 3 ladles of the béchamel sauce, then add another 6 sheets of lasagna. Repeat the same layers until all the ingredients are used up. Finish with the rest of the béchamel sauce. It should cover the whole tray; top with the remaining cheese.
  7. Bake in the oven for about 35-minutes at 375°F (until golden brown).
  8. When it’s cooked, remove the pan from the oven and let it rest for at least 20 minutes. Cut into squares.
  9. Serve immediately.
  10. Bon appétit!

4. Tips and advices:

  • I used zebra zucchini from our garden but regular zucchini work just as well!
  • I used Costco brand organic no-salt seasoning.
  • The easiest way to grate Emmentaler is to place is in the freezer for 15 minutes prior to cutting it.

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