Zucchini Lasagna Recipe

Name: Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 sheets lasagna noodles; 400 g ground beef or 400 g quorn pieces; 2 green zucchini, sliced thinly; 150 g mixed mushrooms, sliced thinly; 1 green bell pepper, sliced; 1 onion, diced; 4 garlic cloves; 400 ml tomato juice; 50 ml tomato puree; 1 dried hot red chili pepper, seeds taken out; 5 g dried parsley; 10 g oregano; 10 g basil; 15 ml lemon juice; black pepper; 2 beef bouillon cubes; 50 ml extra virgin olive oil; 50 ml water; 200 g sharp cheddar cheese; 240 ml skim milk; 50 g butter; 25 g flour; salt and pepper

Servings: persons

12 sheets lasagna noodles
400 g ground beef or 400 g quorn pieces
2 green zucchini, sliced thinly
150 g mixed mushrooms, sliced thinly
1 green bell pepper, sliced
1 onion, diced
4 garlic cloves
400 ml tomato juice
50 ml tomato puree
1 dried hot red chili pepper, seeds taken out
5 g dried parsley
10 g oregano
10 g basil
15 ml lemon juice
black pepper
2 beef bouillon cubes
50 ml extra virgin olive oil
50 ml water
200 g sharp cheddar cheese
240 ml skim milk
50 g butter
25 g flour
salt and pepper

1
The Meat sauce:.
2
Fry the onions and garlic in olive oil till starting to brown.
3
Add the zucchini, mushrooms and pepper.
4
Stir fry for 5 minutes.
5
Add the beef or Quorn.
6
Stir fry for 15 minutes until the zucchini are soft and the beef is brown.
7
Mix the herbs, chili, tomato juice and tomato puree in a jug, and season.
8
Add mixture to the pan and cook for 10 minutes.
9
Add bouillon and cook for 5 minutes.
10
Set aside to cool a while.
11
The cheese sauce:.
12
Melt the butter on a gentle heat.
13
Add the flour and stir until you have a pliable paste about 30 seconds.
14
Add the Milk stirring to incorporate the flour mix.
15
Add 150g of cheese and stir until it melts and you have a runny cheese sauce.
16
Spread the meat sauce in a 20cm x 30cm approx dish.
17
Cover with pasta sheets.
18
Repeat three times.
19
Cover top layer with cheese sauce.
20
Sprinkle with remaining cheese.
21
Cook 190 degrees C for 30 minutes.

1100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 12 sheets lasagna noodles, 400 g ground beef or 400 g quorn pieces, 2 green zucchini, sliced thinly, 150 g mixed mushrooms, sliced thinly, and more.

Yes, Zucchini Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini Lasagna

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions