Zucchini Lasagna


An incredibly tasty zucchini lasagna with the best béchamel sauce, tomato sauce and lasagne sheets of grilled zucchini.

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Zucchini lasagna
Veronique van Ohmydish

Made by Véronique

Published at 2020-08-14, this recipe is for 4 people and takes 1 hours 20 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 09-02-2021

1 hours 20 minutes 4 people Main course
Zucchini lasagna


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  • 2 zucchinis
  • about 300 gram ground beef
  • 1 onion
  • 3 garlic cloves
  • few sprigs of fresh thyme
  • 1 can of tomatoes (400 gram)
  • 1 can of tomato paste (140 gram)
  • olive oil
  • pepper and salt to taste
  • 1 recipe for bechamel sauce
  • large handful of grated cheese
Zucchini lasagna ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • optional: mandoline or kitchen cutting knife
  • large skillet
  • wooden spoon
  • grill pan
  • meat tongs
  • large oven dish

Zucchini Lasagna

1 hours 20 minutes 4 people Main course

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Preparation -- 20 minutes

Peel and finely chop the onion and garlic cloves. Rinse the zucchini and sprigs of thyme. Remove the ends of the zucchinis and slice them into long slices. Make sure the slices aren't too thin, but also not too thick.

The easiest way is using a mandoline or kitchen cutting machine, but you can also use a chef's knife. Create a bechamel sauce and set aside. You can also use a store-bought bechamel sauce if you prefer. 

Zucchini lasagna
Zucchini lasagna

Finishing the zucchini lasagna -- 1 hour

Heat a dash of olive oil in a skillet and sauté the onion and garlic for a few minutes. Then add the minced meat for a few minutes along with the sprigs of thyme. Add the tomato paste for a few more minutes and then add the canned tomatoes and a dash of water. Season with salt and pepper and let the sauce simmer gently.

Meanwhile, heat a grill pan over high heat and drizzle the zucchini slices with olive oil. Grill the slices of zucchini on both sides until the grill pattern is visible. Season the grilled slices immediately with salt and pepper.

Remove the thyme sprigs from the tomato sauce and season again with salt and pepper. Start stacking the lasagna with a thin layer of tomato sauce. Top with grilled zucchini slices and a layer of béchamel sauce on top. Again tomato sauce, zucchini and béchamel sauce. Repeat until all ingredients have been used and finish with a layer of béchamel sauce.

Finish the lasagna with a layer of grated cheese and bake in the oven until tender and golden brown for about half an hour. Enjoy!

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