Lasagna. Such a great recipe for family reunions, get together or to celebrate something. Like many family recipes, lasagna can be prepared in so many different ways. I would say without any problem that every family in Italy has its own lasagna recipe. Today I would like to share with you my family recipe that is a mix of my mom’s traditional recipe and my willing to add veggies and extra nutrients in every dish to make it lighter and more complete 🙂

I prepared the zucchini lasagna at Christmas this past year and it was a big success. I’m planning to bake it for Easter too 🙂

The zucchini not only give more air to the lasagna, they make it lighter, more delicate. They are watery enough to let the pasta cook in the oven without drying out. The traditional lasagna recipe uses Béchamel sauce (a buttery flour cream) to cook the pasta, but I find it a bit heavy and too creamy. Also, the addition of the zucchini is a lovely way to offer some veggies to your little ones 🙂

I also added almond meal in between the layers for a delicate nutty touch and to add more nutrients. Hemps seeds are another addition to provide brain boosting Omega 3 to the kids in an easy way.

I used the traditional Bolognese Sauce for this lasagna: beef and tomatoes. You can pick up between three different recipes that I shared on BuonaPappa, following your taste and your kids’ taste.

  1. Traditional Bolognese Sauce: Beef and Tomatoes
  2. Vegetarian Bolognese Sauce: Cauliflower
  3. Light Bolognese Sauce: Turkey and Veggies

Let’s start with some prep: slice the zucchini in long thin strips. Warm up the Bolognese sauce of your choice. Cut the mozzarella cheese in small cubes.

In order to make a lasagna you need to create an assembly line with all the ingredients around the baking dish 🙂 It’s just a layering process!

Grease a deep baking dish with few tablespoons of Extra Virgin Olive oil.  Sprinkle 2 Tbsp almond meal on top.

Cover with one layer of lasagna pasta. My trick is to break the corner of the lasagna to make it fit perfectly the shape of the baking dish. Also, barely overlap the pasta foils or they will not cook properly.

Cover with a layer of zucchini slices. Add half of the mozzarella on top. Sprinkle 2 Tbsp hemp seeds on top.

Add one layer of lasagna. Top with 3/4 of the bolognese sauce.

Add the last layer of lasagna. Cover with another layer of zucchini + 2 Tbsp hemp seeds + the remaining mozzarella. Add the last layer of lasagna.

Cover with the remaining 1/4 bolognese sauce, one zucchini sliced in circles for decoration, the grated Parmesan cheese mixed with 3 Tbsp almond meal.

Pour on top 1 cup vegetable or beef or chicken broth, it will help the lasagna cook in the oven.

Bake in preheated oven to 400F/180C for 50min. Add 5 min in broil/roast mode for a lovely golden crust on top.

You can store the lasagna in an air tight container in the refrigerator for up to 4 days or in the freezer (once cooked) for up to 3 months.

PrintZucchini LasagneIngredients

  • 3cupsBeef Bolognese Sauce (for recipe see link in the post)
  • 4zucchini (3 sliced, a small one cut in circles)
  • 1boxlasagne pasta (1lb)
  • 1cupmozzarella cheese in cubes
  • 5Tbspalmond meal
  • 3Tbspgrated Parmesan Cheese
  • 4Tbsphemp seeds
  • 3TbspOlive Oil
  • 1cupbeef broth

Instructions

  1. Slice the zucchini in long thin strips

  2. Warm up the Bolognese sauce of your choice.

  3. Cut the mozzarella cheese in small cubes.

  4. Grease a deep baking dish with few tablespoons of Extra Virgin Olive oil. Sprinkle 2 Tbsp almond meal on top.

  5. 1st layer: lasagna pasta. My trick is to break the corner of the lasagna to make it fit perfectly the shape of the baking dish. Also, barely overlap the pasta foils or they will not cook properly.

  6. 2nd layer: zucchini slices + half of the mozzarella + 2 Tbsp hemp seeds.

  7. 3rd layer: lasagna. 

  8. 4th layer: 3/4 of the bolognese sauce.

  9. 5th layer: lasagna. 

  10. 6th layer: zucchini + 2 Tbsp hemp seeds + the remaining mozzarella. 

  11. 7th layer: lasagna.

  12. 8th top layer: remaining 1/4 bolognese sauce + one zucchini sliced in circles for decoration + grated Parmesan cheese mixed with 3 Tbsp almond meal.

  13. Pour on top 1 cup vegetable or beef or chicken broth, it will help the lasagna cook in the oven.

  14. Bake in preheated oven to 400F/180C for 50min. Add 5 min in broil/roast mode for a lovely golden crust on top.

More from my site

  • Creamy Zucchini Ricotta Lasagna Gluten Free
  • Vegetable Lasagna, creamy and delicate, double thumbs up!
  • Smoked salmon lasagne
  • Lasagne al salmone
  • First egg yolk recipe: pastina with zucchini
  • Tuna baby pasta with vegetables
  • Green Stars – Baby Pasta with Spinach
  • Juicy Pasta with Homemade Ragu