White zucchini lasagna with bechamel, mozzarella, and pecorino, a creamy and flavorful vegetarian dish, perfect for family lunches, but also for a dinner with friends or a Sunday when you’re not in the mood for meat.
Unlike classic lasagna with ragù, here we find a lighter and more delicate alternative, yet still full of flavor thanks to the combination of Roman zucchini, bechamel, and the savory taste of pecorino romano.
It’s a simple recipe that doesn’t require much preparation: the zucchinis are grated and placed raw directly in the layers, which makes everything even faster. The curly lasagna creates a nice contrast with the creaminess of the filling, while the pizza mozzarella ensures a stringy effect without releasing too much water during cooking.
The white zucchini lasagna is also ideal for preparing in advance: you can assemble them in a baking dish and keep them in the fridge until it’s time to cook. A practical solution for when you have guests or want to get ahead with the meals for the week.
If you love baked vegetarian recipes and are looking for an easy and creamy first course, this version will win you over!
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have any other doubts or curiosities, leave a comment or use the dedicated contact form found at the end of the page.
Here are other white lasagna recipes you might like:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 506.68 (Kcal)
- Carbohydrates 24.38 (g) of which sugars 8.74 (g)
- Proteins 25.50 (g)
- Fat 33.66 (g) of which saturated 11.49 (g)of which unsaturated 3.97 (g)
- Fibers 4.09 (g)
- Sodium 1,516.95 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Zucchini Lasagna with Bechamel and Mozzarella
- 9 oz curly lasagna
- 1.76 lbs Roman zucchini
- 4.2 oz pizza mozzarella
- 2.1 cups bechamel
- 2.8 oz pecorino romano
- to taste salt
- to taste black pepper
Tools
- Kitchen Scale
- Bowls
- Grater
- Pot
- Slotted Spoon
- Baking Dish
Recipe for Zucchini Lasagna with Bechamel and Mozzarella
Start the preparation of the zucchini lasagna with bechamel and mozzarella by washing the zucchinis and removing one of the ends.
Grate them with a wide-hole grater.
Transfer the grated zucchinis into a bowl and season with salt and black pepper.
Mix with a spoon and set aside.
Cook the lasagna in salted boiling water for 4 minutes.
Drain them and dab on a tea towel.
Spread a couple of tablespoons of bechamel (find my recipe HERE) on a baking dish.
Start assembling the lasagna: begin with a layer of curly lasagna.
Continue with one of bechamel.
Then place the grated zucchinis, pizza mozzarella, pecorino romano, and (if desired) a pinch of black pepper over the bechamel.
Repeat the process for another two to three layers.
Finish the lasagna with a slightly more generous layer of bechamel, pecorino romano, pizza mozzarella, and black pepper.
Bake the zucchini lasagna with bechamel and mozzarella in a preheated oven in convection mode at 392°F for about 20 minutes.
If the surface darkens too much, cover the lasagna with a sheet of aluminum foil.
Let them cool slightly and serve.
Zucchini Lasagna with Bechamel and Mozzarella
Consult this section to clear your doubts. If you don’t find the answer to your question, comment or write to me using the form below.
Also try the Lasagna with White Ragù and Mushrooms
FAQ (Frequently Asked Questions)
Can I use other types of zucchini instead of Roman zucchini?
Yes! Although Roman zucchini are ideal for their delicate flavor, you can use any variety of zucchini. Just make sure to grate them and squeeze them slightly if they are very watery.
Can pizza mozzarella be substituted?
You can replace it with well-drained fiordilatte or sweet scamorza, but be careful about moisture: pizza mozzarella is drier and does not release liquids during cooking.
Can zucchini lasagna be frozen?
Absolutely yes. You can freeze them raw or cooked. In the first case, cook them directly from frozen by slightly extending the time in the oven.
With the grated zucchini, I also made the Zucchini and Basil Cream
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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