Easy Zucchini Lasagna Recipe

by Editorial Staff

Today, according to your numerous requests, we are preparing not just another Tasty Dish from Zucchini, but a real LAZANIA from Zucchini. This juicy fried minced meat with vegetables, thin slices of zucchini, instead of the traditional sheets of dough, Béchamel sauce, and all this miracle is baked under a golden cheese crust.


  • zucchini / zucchini 1-2 pcs
  • minced meat 800 g
  • tomatoes in their own juice 1 can (400 ml)
  • onion 2 pcs
  • carrots 1 pc
  • garlic 2 cloves
  • parsley, basil 1/2 bunch
  • vegetable oil 4-5 tablespoon
  • salt to taste
  • freshly ground pepper to taste
  • cheese (grated) 250 g

Bechamel sauce:

  • milk 800-900 ml
  • butter 80 g
  • flour 80 g
  • salt to taste
  • freshly ground pepper to taste


  1. My zucchini, cut off the ends and cut into thin plates.
  2. Heat vegetable oil in a deep frying pan. Chop the onion and fry for literally 1-2 minutes.
    Add the diced carrots. And also fry for 1-2 minutes. We spread the minced meat. Knead the minced meat well with a spatula or wooden spoon, and fry for about 7 minutes. Stir periodically so that the minced meat is well fried on all sides.
  3. Add the tomatoes in their own juice and stir. And simmer for about 5 minutes, salt and pepper to taste. You can add a little hot red ground pepper if you like the sharpness and piquancy in the dish. Finally, add a couple of garlic cloves. And chopped greens. It can be parsley, basil, dill – whatever you like. Stir and remove the minced meat from the heat.
  4. Let’s prepare the Bechamel sauce. Let’s melt the butter. Add flour and mix well. You can fry butter and flour for a minute over medium heat, stirring constantly, make sure not to burn. Little by little, in small portions, pour in the milk and mix well. Adjust the thickness of the sauce with milk – the more milk, the more liquid the sauce is. And keep in mind that when Bechamel cools, it thickens a little too.
  5. Add salt and pepper to taste. Someone also likes to add a pinch of nutmeg and add a lump of butter at the end – tighten the sauce. And mix well. Thanks to the oil, we also avoid clumping in the sauce. Our Bechamel sauce is ready, remove from heat.
  6. Pour some sauce on the bottom of the baking dish. We distribute. We spread the zucchini slices. Salt and pepper a little. Put a layer of minced meat on the zucchini, this is about half of the minced meat. Repeat layers. Béchamel sauce. Slices of zucchini, also a little salt. The remaining minced meat. Grease everything with sauce. And sprinkle the surface of the Lasagna with cheese.
  7. We put the lasagne in an oven preheated to 180-200 degrees and bake for 30-40 minutes until a beautiful golden crust.

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