• Total Time: 1 hour 30 minutes
  • Yield: 6-8 1x


  • 1 pound lasagna
  • 3 cups Béchamel sauce
  • 16 ounces mozzarella, thinly sliced or cubed
  • 35 zucchini (about 2 pounds)
  • Olive oil, for frying
  • Salt, to taste
  • Ground white pepper, to taste
  • Parmigiano-Reggiano, grated

For the Béchamel Sauce:

  • 1/2 cup flour
  • 8 ounces butter
  • 3 cups of milk
  • 1 teaspoon nutmeg
  • Salt, to taste
  • Ground white pepper, to taste

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  1. Preheat the oven to 350 degrees F.
  2. Bring a large pot of salted water to a boil. Cook the lasagna until very al dente (about half of the package’s suggested time). Drain and drizzle with olive oil to keep moist.

Prepare the Zucchini:

  1. Wash the zucchini thoroughly in cold water. Cut lengthwise into 1/4 inch slices. In a large skillet, heat the olive oil and add the zucchini. Cook over medium heat until lightly golden. Remove from heat and rest on paper towels. Add salt and pepper to taste. (As an alternative, you can brush thee zucchini with olive oil and grill or bake them at 400 F until golden.)

Prepare the Béchamel Sauce:

  1. In a sauce pan over low heat, melt the butter, add the flour, and then stir in the milk gradually, with a whisk. Add the salt, pepper and nutmeg. Do not allow to get too thick.

Assemble the Lasagna:

  1. Spread a spoonful of Béchamel over the bottom of pan. Add the first sheet of pasta. Cover with a spoonful of Béchamel, then some zucchini, then some mozzarella. Add another layer of pasta, and repeat the layers, using a proportionate amount of Béchamel, zucchini, and mozzarella between the pasta layers. Sprinkle the top layer with grated Parmigiano, and cover with foil, then bake for 30 minutes. Remove the foil and broil until the top is golden brown. Let sit for ten minutes and serve.