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Zucchini Pasta Lasagna with Béchamel and Parmesan

A creamy, meatless lasagna layered with tender rounds of garlic-sautéed zucchini, pasta, smooth Parmesan béchamel, mozzarella, and small spoonfuls of basil pesto. Cooking the zucchini in a skillet until just tender removes excess moisture while preserving its shape and fresh flavor. The result is a rich but balanced white lasagna with savory Parmesan, fragrant pesto, and distinct layers of zucchini throughout.

Servings: 8 servings
Total Time: 105 min

Ingredients

Zucchini
  • 3 pounds zucchini (about 5–6 medium), sliced crosswise into ¼-inch rounds
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon Italian seasoning
Parmesan Béchamel
  • 6 tablespoons unsalted butter
  • 6 tablespoons all-purpose flour
  • 5 cups whole milk, warmed
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon ground nutmeg
  • 1 cup finely grated Parmesan cheese
Lasagna and Layering
  • 12 lasagna noodles, cooked just until flexible and drained
  • 2 cups shredded whole-milk mozzarella cheese
  • 1½ cups finely grated Parmesan cheese, divided
  • 3–4 tablespoons prepared basil pesto
  • 1 cup whole-milk ricotta cheese (optional)
  • 2 tablespoons chopped fresh basil or parsley
  • Butter or cooking spray, for the baking dish
Zucchini Pasta Lasagna with Béchamel and Parmesan

Instructions

  1. Bring a large pot of generously salted water to a boil. Cook the lasagna noodles just until flexible and slightly firmer than al dente, following the package directions. Drain and arrange the noodles in a single layer on a lightly oiled baking sheet or clean kitchen towels so they do not stick together.
  2. Heat about 1 tablespoon olive oil in a large skillet over medium heat. Add enough zucchini rounds to form a single uncrowded layer. Season lightly with some of the salt and pepper. Cook for 2–3 minutes per side, until tender and lightly golden but still holding their shape. Transfer to a plate.
  3. Repeat with the remaining zucchini rounds, adding the remaining olive oil as needed. Work in as many batches as necessary and avoid crowding the skillet, which can cause the zucchini to steam instead of sauté.
  4. After the final batch of zucchini is removed, reduce the heat to medium-low. Add the minced garlic and Italian seasoning to the skillet and cook for 30–45 seconds, stirring constantly, until fragrant. Return all of the zucchini to the skillet, toss gently with the garlic mixture, taste, and adjust seasoning if needed. Remove from the heat.
  5. To make the béchamel, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for about 2 minutes, stirring constantly, until smooth and lightly bubbling but not browned.
  6. Gradually whisk in the warmed milk, about 1 cup at a time, until completely smooth after each addition. Continue cooking and stirring for 6–8 minutes, until the sauce thickens enough to coat the back of a spoon.
  7. Remove the béchamel from the heat. Stir in the kosher salt, black pepper, nutmeg, and 1 cup grated Parmesan until smooth and creamy. Taste and adjust the seasoning if needed.
  8. Heat the oven to 375°F (190°C). Lightly butter or spray a 9-by-13-inch baking dish. Spread about ¾ cup of the Parmesan béchamel evenly over the bottom.
  9. Arrange a layer of lasagna noodles over the béchamel. Top with one-third of the sautéed zucchini rounds. Spoon about 1 cup of the béchamel evenly over the zucchini.
  10. Dot about 1 tablespoon of pesto across the layer in small spoonfuls. Add one-third of the ricotta, if using, followed by one-third of the mozzarella and one-third of the remaining Parmesan.
  11. Repeat the layers two more times using noodles, zucchini, béchamel, pesto, ricotta if using, mozzarella, and Parmesan. Finish with a final layer of noodles, the remaining béchamel, mozzarella, and Parmesan.
  12. Cover the baking dish loosely with aluminum foil. Lightly coat the underside of the foil with cooking spray to prevent the cheese from sticking. Bake for 30 minutes.
  13. Remove the foil and continue baking for 15–20 minutes, until bubbling around the edges and golden brown on top. Broil for 1–2 minutes if additional browning is desired, watching carefully.
  14. Remove the lasagna from the oven and let it rest for 15 minutes before slicing. Garnish with chopped fresh basil or parsley and additional grated Parmesan, if desired.

Notes

  • Cook the zucchini in batches so the rounds sauté rather than steam.
  • The zucchini should be tender enough to pierce easily with a fork while still holding its shape.
  • Avoid heavily salting the zucchini before cooking, as salt draws out moisture.
  • Three tablespoons of pesto gives a subtle basil flavor; use four tablespoons for a more pronounced pesto layer.
  • The lasagna may be assembled, covered, and refrigerated for up to 24 hours before baking. Increase the covered baking time by about 10 minutes if baking directly from the refrigerator.
  • Allowing the lasagna to rest before slicing helps the béchamel set and keeps the layers neat.
  • Freshly grated Parmesan melts more smoothly than pre-shredded cheese.

Tags

zucchini lasagna pasta béchamel Parmesan pesto vegetarian Italian-inspired comfort food baked pasta