Lasagna doesn't always need bolognese sauce. Our delicious vegetable-packed version with tomatoes and zucchini is lighter, healthier, and more affordable.
Enhance it with ham or salmon for extra protein, creating a complete, satisfying meal.
- 1 pack lasagna sheets
- 4 zucchini
- 6 tomatoes
- 2 celery stalks
- 3 onions
- 400g canned tomato sauce
- 400g ricotta
- 100g grated Gruyère
- 90g Parmesan
- 500ml béchamel sauce
- 5 sprigs thyme
- Salt and pepper
- Optional: 50g pine nuts
1. Preheat oven to 350°F (180°C).
2. Wash and slice zucchini into thin rounds.
3. Blanch and peel tomatoes.
4. Slice 3 tomatoes into rings; dice the other 3.
5. Trim and dice celery.
6. Peel and chop onions.
7. In a skillet, sauté onions and celery in 2 tbsp olive oil until soft.
8. Add diced tomatoes, tomato sauce, and thyme.
9. Season with salt and pepper; simmer 5 minutes.
10. Mix ricotta, Parmesan, and pine nuts (if using) in a bowl.
11. In a baking dish, layer lasagna sheets, ricotta mixture,
12. zucchini slices, and tomato rings.
13. Top with béchamel, then tomato sauce mixture.
14. Repeat layers until dish is full.
15. Finish with lasagna sheets, béchamel, and grated Gruyère.
16. Bake 50 minutes until golden. Serve hot.
Your tomato and zucchini lasagna is ready – simple, economical, and crowd-pleasing!
Pair with a green salad for a balanced family meal everyone will love.
Have you made this easy recipe? Share your thoughts in the comments – we'd love to hear!
