A super delicious and cheesy lasagna, zucchini lasagna is easy to prepare and tastes great hot or cold!
For lunch or dinner, to take on picnics at the beach, in the mountains, or out of town, it is also suitable for those who, like me, do not eat meat. As cheese, I used smoked provolone, but any stringy cheese you like or have at home will work.
You can also prepare it in advance and gratin it at the last moment. Let’s get to work and prepare zucchini lasagna.
If you like zucchini recipes, here are some zucchini recipe ideas!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of zucchini lasagna
- 3 cups milk
- 1/2 cup all-purpose flour
- 1/3 cup butter
- to taste salt
- to taste salt
- 3.5 oz egg lasagna
- 2 zucchini
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste salt
- Half grated lemon zest
- 7 oz sliced provolone
- 2 tbsps Parmesan cheese
- 2 tbsps extra virgin olive oil
Tools
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- Frying Pan
- Bakeware
Steps for the preparation of zucchini lasagna
Prepare the béchamel sauce: in a saucepan, melt the butter. Add and toast the flour. Add the milk, salt, and nutmeg, and, while stirring, cook until the béchamel thickens.
Wash the zucchini and cut them into chunks. In a pan, drizzle some oil. Add the garlic, and when it sizzles, add the zucchini, salt, and pepper, and sauté for about ten minutes. Scent with grated lemon zest.
In a baking dish, make a light layer of béchamel. Cover with lasagna, more béchamel, then zucchini and cheese. Make several layers until the ingredients are used up. Enrich with Parmesan, a drizzle of oil, and bake at 350°F for about twenty minutes.
Storage
You can store the lasagna in the fridge for a couple of days, either before or after gratinating.
