ZUCCHINI LASAGNA, simple and quick recipe to make in a short time, perfect main dish for lunch or dinner, light and tasty.
Do you have plenty of fresh zucchini and are looking for a light but flavorful first course? The other day I bought some fresh zucchini that needed to be used immediately. So I created a zucchini lasagna without pasta, rich in vegetables, light but also stringy as everyone likes.
The thinly sliced zucchini, using a mandoline, completely replace the pasta: they are alternated with layers of light béchamel with Greek yogurt, a handful of light cheese (like light mozzarella or mild scamorza) and a pinch of grated parmesan. All enriched with fresh basil leaves. They bake in the oven at 350°F for about 25 minutes, until the surface is golden and crispy. The result? A lasagna that satisfies the palate without weighing you down!
Perfect as a rustic and healthy main dish, but also for a dinner with friends or a family lunch. It’s a balanced diet zucchini lasagna, also ideal for vegetarians, gluten-intolerant or lactose-intolerant if you use suitable ingredients. Naturally, it’s a perfect recipe to enhance Mediterranean cuisine, with seasonal vegetables and simple ingredients.
Join me in the kitchen today there’s zucchini lasagna.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 3-4
- Cooking methods: Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 zucchini
- 3.5 oz mozzarella
- 5 oz cooked ham
- 2 cups cups béchamel sauce
- 1 tbsp grated parmesan
- 0.7 oz butter
Steps
Prepare the béchamel with 2 cups of milk, work 2 tablespoons of flour or starch with a little milk, then gradually add the rest of the milk, a bit of nutmeg, 0.35 oz of butter, and a pinch of salt.
Move to the stove and continue working using a hand whisk until it thickens, it takes a few minutes.
Wash the zucchini and cut them lengthwise into thin slices (better with a mandoline or vegetable peeler).
In a non-stick or lightly greased baking dish, place a layer of zucchini, a tablespoon of béchamel, ham, mozzarella, some basil leaves. Continue layering until the ingredients are used up.
Top with béchamel, butter pats, grated parmesan and a drizzle of oil.
Bake at 350°F for 25-30 minutes, or cook in an air fryer at 340°F for about 15-20 minutes until well browned on the surface.
Bon appétit
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ZUCCHINI LASAGNA
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ZUCCHINI LASAGNA
Can I make this lasagna without béchamel?
Of course! You can use tomato sauce and add stringy cheeses in light layers to maintain creaminess.
Is it suitable for celiacs?
Yes, it is naturally gluten-free if you use basic ingredients like zucchini, vegetables, cheese, and béchamel without flour or specific substitutes.
Can I prepare zucchini lasagna in advance?
Yes! Assemble it the night before, cover with plastic wrap, and refrigerate. Cook it at the last moment for a perfect result.
What cheese should I use for a light lasagna?
Ideal choice: light mozzarella, mild scamorza, or light cream cheese. Grated parmesan adds flavor without weighing it down.
Can I add other vegetables too?
Absolutely yes! Grilled eggplants, julienned carrots, or sautéed spinach make the version even more colorful and tasty.
