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 9×13” 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

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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