Lasagne di zucchine

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 220°C. Trim the zucchini and slice them lengthwise into 2-3 mm sheets with a mandoline or very sharp knife. Lay the slices on towels, sprinkle evenly with the salt, and leave them to drain for 15 minutes. This step is crucial: removing excess water prevents a soupy lasagne.

   500 g zucchini8 g fine salt
2. 2

   Meanwhile, finely dice the onion and mince the garlic. Heat the olive oil in a wide frying pan over medium-high heat. Add the onion and cook for 2-3 minutes until softened but not browned, then add the garlic for 30 seconds until fragrant.

   15 ml olive oil80 g onion2 cloves (8 g) garlic
3. 3

   Add the minced beef and cook, breaking it up well, until no longer pink and starting to take on some colour, 5-6 minutes. Let some moisture evaporate before stirring too much; this helps develop a deeper flavour.

   300 g minced beef
4. 4

   Stir in the tomato passata, tomato paste, oregano, salt, and black pepper. Simmer over medium heat for 10-12 minutes until thick and spoonable, not watery. The ragù should hold its shape slightly when pushed across the pan.

   250 g tomato passata15 g tomato paste1 g dried oregano4 g fine salt1 g black pepper
5. 5

   While the ragù simmers, pat the zucchini slices very dry. Heat a large grill pan or skillet and lightly brush with olive oil. Sear the zucchini slices in batches for about 30-45 seconds per side, just until lightly marked and some additional moisture cooks off. Transfer to a tray. Do not overcook or they will tear during layering.

   500 g zucchini5 ml olive oil
6. 6

   Make the besciamella leggera: in a small saucepan, combine the heavy cream and milk over medium-low heat. When hot but not boiling, whisk in the Parmesan, nutmeg, salt, and black pepper until smooth and lightly thickened, about 2-3 minutes. It should coat the back of a spoon; keep it pourable for easy layering.

   150 ml heavy cream100 ml whole milk35 g Parmesan, finely grated0.5 g ground nutmeg1 g fine salt0.5 g black pepper
7. 7

   Lower the oven to 200°C. In a small baking dish, spread a thin layer of ragù, then add a layer of zucchini slices. Spoon over some besciamella leggera and scatter with a little mozzarella. Repeat the layers until all components are used, finishing with besciamella, mozzarella, and the extra Parmesan on top. Press the layers lightly to compact them for neat slices.

   500 g zucchini120 g mozzarella, shredded20 g Parmesan, finely grated
8. 8

   Bake for 20 minutes until bubbling and deeply golden on top. If needed, switch to grill mode for the last 1-2 minutes for extra colour, watching closely to avoid burning.

9. 9

   Rest the lasagne for 10 minutes before slicing and serving. Resting allows the layers to set and makes the portion hold together cleanly.

Origin & History

Lasagne di zucchine is a modern home-style adaptation of classic baked lasagne, especially popular in Italy among cooks looking for a lighter or lower-carbohydrate version. It keeps the familiar structure of ragù, creamy sauce, and melted cheese while replacing pasta sheets with thin slices of zucchini.