Potato and zucchini lasagna

The potato and zucchini lasagna is an alternative dish to the classic ones with fish or meat. It is ideal for who is looking for special ideas for dinner.

A very simple and fast recipe to serve a really amazing dish in few minutes. So let’s see how to prepare this lasagna and some tips to further enrich and make it even more irresistible.


  • 2 Genoese zucchini
  • 3 potatoes
  • béchamel
  • 150 g cheese
  • Parmesan cheese
  • salt, to taste

Potato and zucchini lasagna


Cut the two ends of the zucchini and cut them into slices lengthwise. Use a mandoline slicer to make very thin slices and above all very homogeneous and equal to each other.

Potato and zucchini lasagna
Potatoes and zucchini

Peel the potatoes, wash and then slice them using the same tool.
If you do not have a mandoline slicer at home, use a knife. In this case, pay attention to the thickness of the slices that should never be excessive and, above all, make sure that all the slices are more or less the same for cooking homogeneous.

Potato and zucchini lasagna

Take a baking dish and add some béchamel and lay the slices of zucchini. Add the slices of cheese, sprinkle with Parmesan cheese and add the potato slices.

Potato and zucchini lasagna
Zucchini slices

Add the béchamel and continue until you finish the ingredients. Add salt between the layers.

Potato and zucchini lasagna
Create the layers

Complete with a layer of béchamel and put in a preheated oven at 356°F for 20 minutes. Serve warm to your guests. If the surface becomes too dark too soon, cover the baking dish with food aluminum foil and remove it only during the last 10 minutes of cooking so as to gratin the surface.

Potato and zucchini lasagna


Store the potato and zucchini lasagna for a couple of days at most in an airtight container. Cover with food wrap film and refrigerate. Add ham in slices or in cubes to enrich the dish.

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