Lasagne with pesto and zucchini

The lasagne with pesto and zucchini are a really amazing first course, an excellent alternative to the classic lasagne with pesto made in this case adding also zucchini to your preparation.

The end result will be really amazing, very tasty and fragrant and will give life to a first course that will really please everyone.

It is ideal for the whole family, to be eaten for lunch, even on special occasions.


  • 400 g lasagne
  • 3 courgettes
  • 2/3 cup Genoese pesto
  • Parmigiano Reggiano to taste
  • 2 mozzarella cheese

For the bechamel

  • 4 cups milk
  • 1 cup 00 flour
  • ½ cup butter
  • Parmigiano Reggiano to taste
  • salt to taste
  • pepper to taste
  • nutmeg to taste


Grate finely the zucchini using a grater with large holes and put in salt with a weight on for about 30 minutes. Squeeze the zucchini with a clean cloth so as to lose their excess vegetation liquid.

Pass the zucchini thus obtained in a pan with extra virgin olive oil and, if you like, also a clove of garlic. Season with salt until the zucchini will start to be well cooked and soft.

Then, prepare the bechamel. First, add all the cold ingredients, excluding the grated cheese, and mix everything well. When the flour is perfectly incorporated into the milk, and there are no more lumps, move on the fires and continue to mix on a gentle flame until the butter has melted perfectly and above all the ingredients will be mixed together and your béchamel will start to take consistency.

Continue cooking to obtain the right consistency and at this point turn off the heat and add the grated cheese. Mix everything well and then add the pesto alla Genovese.

Now all the ingredients are ready to compose your lasagna with pesto and zucchini. Take a baking dish and sprinkle the bottom with the béchamel sauce just made. Roll out a layer of lasagna, another layer of béchamel sauce and grated zucchini now cooked. Roll out a layer of cubed or sliced ​​mozzarella and sprinkle with plenty of grated Parmesan cheese.

Continue until you have finished all the ingredients at your disposal and made the layers you want. Finish the preparation with a generous layer of béchamel sauce with pesto, grated zucchini and grated Parmesan cheese.

Place the lasagne with pesto and zucchini in a preheated oven at 350°F for about 40 minutes. Cover the surface with aluminum foil and remove it only during the last 10 minutes of cooking so that the surface can be nicely cooked without burning.

Once the lasagna is ready, serve to your guests when it is still hot after letting it warm for about ten minutes.

Lasagne with pesto and zucchini


Store the lasagne with pesto and zucchini for a maximum of two days in an airtight container.

Before serving them to your guests, however, heat them for about ten minutes in the oven or for a few seconds in the microwave.

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