Nutrition Facts
6 servings
6
Zucchini Lasagna Recipe without Lasagna Sheets
No Reviews
Discover this recipe for zucchini lasagna without lasagna sheets. Light and delicious, this Italian specialty appeals to the whole family.
For the lasagna
3 Long zucchini
500 Ground beef
1 Onion
2 cloves Garlic
20 Tomato sauce
1 Sunflower oil
For the béchamel
50 Milk
50 Butter
2 Flour
1 pinch Nutmeg
Directions
1
Preparation of the zucchinis: Cut the zucchinis into thin slices lengthwise and steam them for 5 minutes.
2
Cooking the filling In a skillet, sauté the onion with a little oil for 5 minutes, then add the ground meat and the sauce. Mix everything well, incorporate the garlic cloves, and stir for 5 minutes.
3
Preparation of the béchamel sauce Melt the butter in a saucepan, add the flour, and mix well until a roux forms. Pour in the milk and bring to a boil over low heat, stirring continuously with a whisk. Season with salt, pepper, and nutmeg. Cook for another 2-3 minutes, stirring constantly with the whisk, until you obtain a thick and creamy sauce.
4
Assembly Preheat the oven to 180°C. In a square baking dish, arrange the slices of zucchini, then the meat, then the béchamel, until all the ingredients are used up.
5
Bake for 25 to 30 minutes.
Ingredients
For the lasagna
3 Long zucchini
500 Ground beef
1 Onion
2 cloves Garlic
20 Tomato sauce
1 Sunflower oil
For the béchamel
50 Milk
50 Butter
2 Flour
1 pinch Nutmeg
Directions
Directions
1
Preparation of the zucchinis: Cut the zucchinis into thin slices lengthwise and steam them for 5 minutes.
2
Cooking the filling In a skillet, sauté the onion with a little oil for 5 minutes, then add the ground meat and the sauce. Mix everything well, incorporate the garlic cloves, and stir for 5 minutes.
3
Preparation of the béchamel sauce Melt the butter in a saucepan, add the flour, and mix well until a roux forms. Pour in the milk and bring to a boil over low heat, stirring continuously with a whisk. Season with salt, pepper, and nutmeg. Cook for another 2-3 minutes, stirring constantly with the whisk, until you obtain a thick and creamy sauce.
4
Assembly Preheat the oven to 180°C. In a square baking dish, arrange the slices of zucchini, then the meat, then the béchamel, until all the ingredients are used up.
5
Bake for 25 to 30 minutes.
Notes
-
Gigimarana
Good. I added three sheets of lasagna, but it wasn't necessary. Feel free to add zucchini. It cooks easily with the sauce. -
C
Excellent!! Even my son, who doesn’t like zucchini, asked for more. Well done and thank you for this recipe. I replaced the béchamel with slices of mozzarella and used a peeler for the zucchini. This way, I didn’t need to precook them because the strips were very thin ;-) -
fifi-d
Extra Delicious My suggestion: steam the zucchini as mentioned in the recipe and not boil them in water as I did :) Add spices to the tomato sauce: Basil, mint, pepper, coriander. -
Julie
Very good I had never eaten lasagna and had never made it either, this is my first try, my friend went back for seconds, and I loved it! It's just a bit unfortunate that it doesn't hold together on the plate, it looks a bit liquidy, it might be because my béchamel took a while to set. My suggestion: Like Noémie, I added herbs for a bit more flavor. -
nathalie-d20
To make again A great way to get kids to eat vegetables. Mine loved it, and my daughter's friend took the recipe home. A recipe to make again. Easy to prepare. My suggestion: I added small cubes of carrots (pre-cooked in steam) to the sauce and meat.
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN