Zucchini Lasagna Recipe

Make a vegetarian lasagna with eggplant, mozzarella, cheddar, and Parmigiano Reggiano with this easy-to-follow recipe from Supermarket Italy. Try this baked pasta dish and other traditional lasagna recipes for your next family dinner.


Olive oil (4 tbsp)
Zucchini, cut length wise (4. Lbs)
Ground pepper and salt (to taste)
Mozzarella and Cheddar (4 cups, grated)
Parmigiano Reggiano (1 cup, grated)
Tarragon, chopped (2 tbsp)
Unsalted butter (1/3 cup)
All purpose flour (1/3 cup)
Milk, warm (5 cups)
Nutmeg, grated (1/4 tsp)
Lasagna noodles (1 ½ lbs)
Whole peeled tomatoes (4. lbs)


Pre-heat oven to 375 degrees. Butter a baking lasagna pan.

In a cooking pan, heat olive oil and sauté zucchini. Sprinkle salt and pepper and cook until golden-brown. (About 2-3 minutes per side.) Transfer to a platter and set aside.

In a large bowl, add Parmigiano Reggiano, mozzarella, cheddar, tarragon, salt and pepper and mix well.

In a non-sticky pan, melt the unsalted butter over low heat. Add flour and whisk until smooth to form a paste for 2-3 minutes. Gently whisk in and slowly pour in the milk to give it a creamy liquid form. Season with salt, pepper, and nutmeg. 

Spread cooked lasagna sheets on the baking dish. Spread less than quarter of the Parmigiano Reggiano mixture over the noodles. Gently squash whole peeled tomatoes with your hands and place over the cheese mixture. Then place the zucchini. Repeat until the dish is full.

Cover the top layer with leftover zucchini, cheese and tomato mixture. Sprinkle with Italian herbs and rosemary.

Bake for 50 minutes until the cheeses come to a bubble.

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