Zucchini Lasagne

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Do you grow your own vegetables? If, like Andrea you do, you probably find yourself with an excess of zucchinis at harvest time – why not add them into a delicious lasagne?



  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 1 carrot, finely diced
  • 1 stick celery, finely diced
  • 2 rashers bacon, finely diced
  • 250 g pork mince
  • 250 g veal mince
  • 1/2 cup red wine
  • 1 tablespoon tomato paste
  • 1 400 g can crushed tomatoes
  • 1 large zucchini
  • 1/2 cup mozzarella cheese, grated


Cheese sauce

  • 25 g butter
  • 1/8 cup flour
  • 1 cup milk
  • Pinch of nutmeg
  • 1/4 cup Parmesan cheese


Heat the oil and fry the onion, garlic, carrot, celery and bacon for around five minutes. Add the minces and cook until browned. Stir in the wine and simmer for 20 minutes. Finally, add the tomato paste and crushed tomatoes and simmer, uncovered for two hours. Season with black pepper and salt.


For the cheese sauce:

Melt the butter, then add the flour and stir over a medium heat for one minute. Gradually add the milk until the mixture boils and thickens. Stir in the nutmeg and Parmesan cheese.


Preheat the oven to 200ºC. Spoon the mince mixture into a baking dish and arrange the zucchini which has been sliced thinly lengthways on top. Spread the cheese sauce over the top and sprinkle with mozzarella cheese. Bake for 30-40 minutes.

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Written by Andrea


Total Comments: 3
  1. 0

    Is there something missing from the recipe? Should there be lasagna sheets?

  2. 0

    Thanks Dippity, will do the same and use both



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