John Myers
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Zucchini Lasagna
The perfect zucchini lasagna recipe with a picture and simple step-by-step instructions.
tomato sauce
- 1 Zucchini
- 12 Lasagne sheets
- 1 Carrot
- 2 Shallots
- 3 Garlic cloves
- 50 g Soy schnitzel dry product
- 2 tbsp Tomato paste
- Salt
- Pepper
- Sugar
- Olive oil
- 200 ml Broth
- 250 ml Sieved tomatos
- 1 tsp Dried oregano
Bechamel
- 4 tbsp Flour
- 150 g Butter
- 300 ml Milk
- Nutmeg
- Salt
- Pepper from the grinder
- Dried thyme
- Cut the zucchini into thin slices – the mozzarella into slightly thicker slices. Briefly blanch the lasagne sheets in salted water.
Tomato sauce
- Peel the onions and garlic, chop them finely and sauté them in olive oil with tomato paste. Roughly grate the carrot and add it – lightly toast.
- Deglaze with tomatoes, add the stock and stir in the soy slices (fine). I don’t soak them beforehand so that they can soak up the sauce. Season with salt, pepper, sugar and oregano and set aside.
Bechamel
- Melt the butter in a saucepan and stir in the flour. Pour milk on top (stir well so that no lumps form) and simmer over medium heat until the sauce thickens.
- Season to taste with salt, pepper and nutmeg.
lasagne
- Brush a lasagne dish with olive oil and start with a first layer of lasagne sheets, pour a few spoons of tomato sauce over it, cover with a little bechamel and layer the lasagna sheets on top again. Always keep layering until everything is used up.
- Top with bechamel and spread the thin zucchini slices over the top – salt and pepper.
- Finally, pour the mozzarella slices over the top and drizzle with salt, pepper, thyme and a few drops of olive oil.
- Bake in the oven at 180 ° C for 30 minutes until golden brown.
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