Great recipes for zucchini lasagna like from Italy. Try something new!

Do you love vegetables and traditional dishes in a slightly unconventional way? Then our zucchini lasagna recipes will be the best and tastiest choice for you!

This version of a traditional Italian dish is easier to prepare, but also easier to stomach!

Taste all our variants.

Zucchini lasagna without meat

This unique vegetarian lasagna recipe is simply number one in your family lunch preparations.

What will we need

• 2 tablespoons of olive oil
• 1 small onion, diced
• 3 cloves of garlic, chopped
• 800 g canned tomatoes cut into cubes
• 1 teaspoon of lemon zest
• 2 tablespoons of lemon juice
• 60 g chopped fresh basil
• ¾ teaspoon of salt
• 3 large zucchini cut into strips
• 300 g of ricotta
• 1 large egg
• 65 g of grated parmesan
• 450 g of mozzarella cut into slices
• Freshly ground pepper

Method

• Preheat the oven to 190 degrees.
• Wipe out the baking dish.
• Add olive oil to a large pot and heat over medium-high heat.
• Sauté the onion and garlic, stirring frequently, for 3-4 minutes or until the onion begins to soften.
• Add tomatoes, lemon juice and zest, basil, sea salt and freshly ground pepper to taste.
• Bring to the boil then simmer for 30-35 minutes or until the mixture begins to thicken.
• Meanwhile, spread the sliced ​​zucchini on a cutting board.
• Salt the zucchini and set aside for 10 minutes until they sweat. Dry the zucchini with a paper towel and set aside.
• Spread the zucchini noodles in a single layer in the pan and fry for 5-7 minutes or until they begin to soften. Repeat with the remaining slices.
• In a small bowl, whisk together the ricotta, Parmesan and egg.
• Spread some tomato sauce evenly on the bottom, layer the zucchini noodles, top with the ricotta mixture and then layer the mozzarella slices.
• Repeat and finish layering with mozzarella.
• Sprinkle with sea salt and freshly ground pepper.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake for a further 20 minutes, or until browned and bubbling.

Zucchini lasagna with minced meat

Zucchini lasagna is a fresh take on a classic Italian dish. It’s full of vegetables, but still has the rich flavor and wonderful texture of traditional lasagna. Add grated Parmesan cheese and basil leaves and you have a perfect meal for the whole family.

What will we need

• 4 large courgettes
• 910 g of ground beef
• 680 g of tomato sauce
• 430 g of ricotta cheese
• 100 g of grated parmesan
• 180 g of grated mozzarella
• 1 egg
• Salt
• pepper
• a small handful of fresh parsley and basil, chopped

Method

• Preheat the oven to 200 degrees Celsius.
• Cut the zucchini lengthwise into thin slices.
• Add the ground beef to a large skillet over medium-high heat and cook until browned.
• Pour the pasta sauce over the ground beef and stir, then remove from the heat.
• In a medium bowl, prepare a mixture of ricotta, parmesan, egg, salt and pepper.
• Spread the tomato sauce on the bottom of the baking dish.
• Add the zucchini slices to the sauce. They can overlap or you can place them next to each other.
• Pour the sauce over the zucchini and spread the ricotta mixture evenly over it.
• Add the grated mozzarella along with the chopped parsley and basil on top of the ricotta.
• Pack it all over again.
• You should have zucchini slices on top, sprinkled with chopped parsley and basil and mozzarella.
• Place the lasagna in the oven and bake for 40-45 minutes.
• Finally, grill for a few minutes to get a nice golden top.

Low carb zucchini lasagna

Savory Low Carb Zucchini Lasagna Recipe will become one of your favorite meals!

What will we need

• 3-4 large courgettes
• olive oil
• salt
• pepper

For the sauce

• 2 teaspoons of olive oil
• 1 onion
• 4-6 cloves of garlic
• pinch of teaspoon fennel seeds (optional)
• 300 g of minced lamb, beef, turkey
• 1 teaspoon of salt
• a pinch of pepper
• 1 teaspoon of dried oregano
• 710 ml marinara sauce
• a pinch of chili
• 8 basil leaves

For the ricotta mixture

• 450 g of whole milk ricotta
• 1 egg
• a pinch of nutmeg
• 60 g grated pecorino romano

Method

• Cut the zucchini into slices.
• Place it on a baking sheet lined with baking paper, spray or brush with olive oil and sprinkle with salt and pepper and place in the hot oven for 20 minutes or until tender.
• In a large pot or pan, sauté the onion, garlic and optional fennel seeds in a little oil for 1-2 minutes over medium-high heat.
• Add the ground meat and cook, about 8-10 minutes, adding salt, pepper, oregano and half of the marinara sauce.
• Stir well, cover and bring to a gentle boil until the mixture is completely heated through.
• Stir in the torn basil leaves.
• Mix the ricotta cheese in a bowl with the egg and nutmeg.
• To assemble, pour some marinara sauce into the baking dish to lightly coat the bottom.
• Place 8-9 zucchini slices.
• Add the meat mixture.
• Add the ricotta mixture to the meat sauce and spread it.
• Sprinkle with 1 grated pecorino cheese, add the remaining zucchini.
• Pour the marinara over the zucchini and sprinkle with the remaining pecorino.
• Cover the dish with foil and bake at 200 degrees for 20 minutes, remove the foil and continue baking until the surface is golden and bubbling, another 5-10 minutes.

Lasagna with zucchini, ham and cheese

Zucchini lasagna with ham is creamy and absolutely perfect as a first course. In this recipe, we made a filling from zucchini, cooked ham, béchamel and mozzarella. In no time you will bring to the table an excellent dish that will conquer even the most demanding palates.

Method

• 200 g lasagna slices
• 250 g of mozzarella
• 100 g of prosciutto
• 3 zucchini
• 80 g of grated parmesan
• 1 tablespoon of olive oil
• Pinch of salt
• A pinch of black pepper

On the béchamel

• 700 ml of milk
• 70 g of butter
• 70 g of flour
• A pinch of nutmeg

Method

• To make the béchamel, heat the milk to a moderate temperature.
• Put the butter in a saucepan, let it melt at a moderate temperature and add the flour while stirring constantly.
• Pour the milk into the butter and continue mixing until you get a creamy consistency.
• Add salt, pepper and nutmeg and let cool.
• Wash the courgettes, remove the ends and cut them into thin slices.
• Grease the bottom of the baking dish with oil, cover the bottom with the first layer of lasagna pasta, add zucchini, well-drained chopped mozzarella, cooked ham, béchamel and grated parmesan.
• Finish the last layer with béchamel and grated parmesan.
• Bake in the oven at 180 °C for 30 minutes.

The history of lasagna

While many of us associate lasagna with Italy, there are others who claim that lasagna originated in Greece or England. However, most discoveries seem to indicate that this pasta dish as we know it today first appeared in the Italian city of Naples during the Middle Ages.

Early Greco-Roman recipes used slices of chickpeas, buckwheat or couscous instead of lasagna dough. Throughout history, the lasagna recipe has evolved and changed, but the basic principle has remained the same: lasagna consists of layers of dough and some kind of filling, which are then covered with sauce and cheese and baked in the oven.

Lasagna became a popular dish throughout Italy and over time spread throughout the world. Today, there are many different types of lasagna with different types of fillings and sauces, and it is considered one of the most popular and well-known Italian dishes worldwide.