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Zucchini Lasagna

Nina Marcinowski


  • 1 teaspoon butter
  • 4 tablespoons olive oil
  • 3 cups halved, thinly sliced onions
  • ½ teaspoon salt
  • 2 lbs zucchini, cut into ¼ inch long slices


  • 3 cups milk
  • 3 tablespoons butter
  • 3 tablespoons flour
  • ¼ teaspoon salt

Pasta and Cheese

  • 1 lb lasagne
  • 2-3 tablespoons butter
  • 1 cup Parmesan
  • 1 cup cubed mozzarella


Heat butter, 1 tablespoon oil, and ¼ teaspoon salt over low heat with onions for 20 min. till very soft but not brown. Set aside.

Zucchini - Lightly brush two baking sheets with 1 tablespoon olive oil each and put zucchini on and brush with rest of oil. Sprinkle with ¼ teaspoon salt and roast in a 450° oven for 15 minutes till translucent. Set aside.

Turn oven down to 375°.


Scald milk, and make a white sauce, let flour cook for at least 2 minutes, whisk well to prevent lumps. Cook 5 minutes till thick like cream.

Boil noodles.

Assemble in greased 9x13'' pan. First layer noodles, ½ cup sauce, ½ zucchini, ½ onions, ¼ cup parmesan. Next layer, noodles, ½ cup sauce, ½ mozzarella, ¼ cup parmesan. Next layer noodles rest of zucchini and onions, ½ cup sauce, ¼ cup parmesan. Last layer use rest of sauce and cheese. Dot with butter, cover loosely with foil. Bake 25 minutes, uncover and bake another 10-15 minutes till done to your liking