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  • Writer's pictureKomal Soni

Zucchini Lasagna

Updated: Dec 9, 2020


For red sauce:

  • 1 cup tomato puree

  • 6 tomatoes, chopped

  • 5-6 leaves of fresh basil, chopped

  • 3 tablespoons olive oil

  • 1 teaspoon chili flakes

  • 1 teaspoon italian seasoning

  • 3 tablespoons sugar

  • 1 teaspoon res chili powder

  • 1/4 teaspoon pepper powder

  • Salt to taste

Veggie mix:

  • 2 teaspoons butter

  • 1 bunch spinach, roughly chopped

  • 1 broccoli, chopped

  • 1 zucchini, chopped

  • 1/2 capsicum, chopped

  • 1 teaspoon oregano

  • Salt to taste

Zucchini sheets:

  • 3 large zucchinis, lengthwise thin sliced


  • 1/2 cup Mozzarella

  • 1/4 cup parmesan

  • 1/4 cup cheddar


  • Sprinkle zucchini slices lightly with salt and let sit for 10 minutes. This will draw some of the moisture out of the zucchini and help prevent the lasagna from being watery.

  • After that blot excess moisture with a paper towel.

Red sauce:

  • Heat a pan and add olive oil in it.

  • Add chopped tomatoes and tomato puree, let it cook for 2 minutes.

  • Now add chopped basil leaves, salt, pepper, chili powder, chili flakes, italian seasoning and sugar.

  • Mix it well and let it cook for 5-7 minutes.

Veggie mix:

  • Heat a pan and add butter in it.

  • Add all the veggies in with salt and oregano.

  • Let it cook till all the veggies are little soft.


  • Preheat the oven at 200 degrees C.

  • Divide red sauce into 3 equal parts and veggies into 2 equal parts.

  • In a casserole, add 1 part of the red sauce at the bottom.

  • Now make a layer of zucchini sheets.

  • Add a layer of 1 part of the veggies.

  • Add a layer of mozzarella cheese.

  • Now again make a layer zucchini sheets.

  • Add 2nd part of red sauce.

  • Add 2nd part of veggies.

  • Add a layer of parmesan cheese.

  • Now add the last layer of zucchini sheets.

  • Add the remaining part of red sauce.

  • Add a layer of cheddar cheese.

  • Sprinkle it with some fresh chopped basil and some chili flakes.

  • Put the casserole in the pre heated oven for around 15-20 mins or until the cheese layer is light brown in color.

  • Remove straight out of the oven and serve hot.


  • You can make lasagna sauce and veggies before hand and keep it in the fridge.

  • You can use any cheese you have. Ricotta cheese also goes well with this recipe.

  • You can use mixed herbs if you dont have Italian seasoning.

  • Cook lasagna in the oven just before 20 mins before you eat.

  • If you dont have an oven then you can also use flat base nonstick pan to cook lasagna. Cook it on a medium- low heat until the cheese layer is brown in color.

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