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Zucchini Lasagne
  • 3 cups Beef Bolognese Sauce (for recipe see link in the post)
  • 4 zucchini (3 sliced, a small one cut in circles)
  • 1 box lasagne pasta (1lb)
  • 1 cup mozzarella cheese in cubes
  • 5 Tbsp almond meal
  • 3 Tbsp grated Parmesan Cheese
  • 4 Tbsp hemp seeds
  • 3 Tbsp Olive Oil
  • 1 cup beef broth
  1. Slice the zucchini in long thin strips

  2. Warm up the Bolognese sauce of your choice.

  3. Cut the mozzarella cheese in small cubes.

  4. Grease a deep baking dish with few tablespoons of Extra Virgin Olive oil. Sprinkle 2 Tbsp almond meal on top.

  5. 1st layer: lasagna pasta. My trick is to break the corner of the lasagna to make it fit perfectly the shape of the baking dish. Also, barely overlap the pasta foils or they will not cook properly.

  6. 2nd layer: zucchini slices + half of the mozzarella + 2 Tbsp hemp seeds.

  7. 3rd layer: lasagna. 

  8. 4th layer: 3/4 of the bolognese sauce.

  9. 5th layer: lasagna. 

  10. 6th layer: zucchini + 2 Tbsp hemp seeds + the remaining mozzarella. 

  11. 7th layer: lasagna.

  12. 8th top layer: remaining 1/4 bolognese sauce + one zucchini sliced in circles for decoration + grated Parmesan cheese mixed with 3 Tbsp almond meal.

  13. Pour on top 1 cup vegetable or beef or chicken broth, it will help the lasagna cook in the oven.

  14. Bake in preheated oven to 400F/180C for 50min. Add 5 min in broil/roast mode for a lovely golden crust on top.