Zucchini Lasagna, with green peas and spicy cheese with Béchamel sauce and Parmesan. A delicious simple lasagna recipe with vegetables and cheese - a low-calorie lunch for the family. Vegetable lasagna is a very convenient recipe for summer - you can vary vegetables and try new combinations. You can use fresh or frozen green peas. If you are not using Parmesan, see the instructions for baking in the recipe. If you like classic lasagna, try Bolognese lasagna.

    Zucchini Lasagna

    Servings: 6
Prep Time: Cook Time:


  • 250 g Lasagna Sheets (fresh or dry)
  • 700 g Zucchini
  • 250 g of Cheese (Eden, Emmental, Scamorza, Provolone)
  • 125 g of Spicy Cheese* (see note below)
  • 200 g of Fresh or Frozen Peas
  • 50 g of Grated Parmesan (to sprinkle on top)
  • 1 bunch of Basil
  • Salt, Black pepper
  • 2-3 tablespoons of Vegetable Oil
  • 1,5 l of Milk
  • 100 g of Butter
  • 100 g of Flour
  • 50 g of Grated Parmesan


  1. Bring milk to boil. Melt the butter in a frying pan over medium heat. Add flour, stirring constantly. Gradually add the milk, without stopping to stir. Remove from heat; add 50 g of grated parmesan, mix. (Taste the sauce - there should be enough salt in it. Do not forget that Parmesan will give a salty taste to the sauce. You do not need to put a lot of Parmesan - the sauce will thicken too much)
  2. Finely chop the basil leaves. Grate the cheese.
  3. Cut zucchini lengthwise into strips about 7 mm thick. Fry zucchini in vegetable oil. Turn to the other side, salt. Put on a paper towel.
  4. Put some béchamel sauce on the bottom of the mould (29 x 19 x 5.5). Put a sheet of lasagna (if you use a dry paste for lasagna, check the instructions on the package - sometimes the lasagna sheets need to be cooked).
  5. Smear a sheet of lasagna with béchamel sauce. Put zucchini in one layer. Sprinkle with basil. Put a mixture of grated cheeses on top; put some green peas on the cheese. Cover with a layer of béchamel put a sheet of lasagna on top.
  6. Continue according to the scheme. The top layer should be béchamel sauce. Sprinkle lasagna with grated Parmesan. Bake for 40 minutes at 180C.
    lasagna, zucchini, zucchini lasagna, bechamel, bechamel sauce


  • Important: If instead of parmesan you use another cheese, then bake the lasagna for 30 minutes without cheese on top, then sprinkle with cheese and bake for another 10 minutes, otherwise the cheese on top will burn.
  • For lasagna, choose the main cheese like Asiago, Eden, Emmental, Scamorza, Provolone.
  • Spicy cheese – you can take any cheese with a strong spicy taste (for your choice)
Vegetable lasagna recipe with zucchini
Zucchini Lasagna with Spicy Cheese