the lasagna recipes

Easy to Make Vegetarian Zucchini Lasagna

Difficulty: Very Easy
Portions: 4-5
Preparation: 25 minutes
Baking time: 30 minutes

This is probably the easiest vegetarian lasagna from this site; since this recipe was created for speed I suggest here to use a few store bought ingredients, such as the white sauce and the tomato sauce.


* 6 fresh red tomatoes (or canned, peeled tomatoes)
* 4 or 5 zucchini
* Salt, pepper, fresh basil
* 1 Tablespoon Italian spice mix
* 1 lb. Lasagna noodles, no-boil package
* 1 lb. grated cheese
* 1 cup tomato sauce (marinara or store bought)
* 4 medium onions
* 2 cups of white sauce


1) Clean and chop the onions, fry them (in a skillet or wok) until they are tender.

2) Coarsely chop the tomatoes, add them to the onions, then simmer, adding the italian spices, salt and pepper.

3) Cut the zucchini in slices, then add them to the tomato mixture.

4) Add tomato sauce (or tomato paste, failing), and 1 teaspoon of powdered sugar. Simmer everything together, about 20 minutes over medium-low heat setting.

Add 3 plates of vegetables and spread a layer of spinach. 3 plates back again, then another layer of vegetables, and even three plates with a final layer of spinach.

5) Once the mixture is ready, all we have left to do is to assemble the lasagna:

First some vegetables tomato sauce, then a layer of lasagna, a layer of bechamel, a layer of cheese, and continue the process, by adding a little salt on the way, with lots of cheese on the top layer.

6) Bake in hot oven (Setting at 400 °F), about thirty minutes, until the top cheese layer has melted and become an appealing lasagna crust.

Pull out of the oven, then wait 15 minutes before cutting this easy vegetarian lasagna with zucchini...

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