Mediterranean cuisine for every day

Lasagne – Lasagna

8 comments Jul 15th, 2009 | By | Category: Pasta & Gnocchi, Recipes

All my friends that come visit me in Greece get a lasagne served at some point. Not that it is a Greek recipe, but it is one of my personal favourites. I love to eat lasagne. Yesterday I had some friends over for dinner and I served lasagne as a main course.

My neighbour Ms. Roula had visited me in the afternoon and brought me fresh courgettes (zucchini) from her garden. This is when I decided that I would make a lasagne with zucchini. I prefer vegetarian lasagne in summer, as meat seems too heavy with the heat.

Preparation time: 45 minutes
Cooking time: 3 hours +
Medium difficult recipe


  • 1,5 kilogram courgettes (zucchini)
  • 1,5 kilogram fresh tomato
  • 2 large red onions
  • oregano, salt, pepper, nutmeg, some sugar and a little chilli
  • 2 soup spoons tomato paste
  • 4 cloves of garlic
  • a glass of red wine
  • 1 small cup of chopped dill
  • lasagne sheets
  • 1 litre milk
  • 250 gram butter
  • one to two small cups of flour
  • 250 gram grounded parmesan

Preparation :

Dice the onions and fry them in a large pan or pot until they change colour. Add some sugar and let it caramelize. Chop the garlic and add it. Let it fry for a couple of minutes.
Now dice the tomatoes and add them to the onions. Pour some wine to it and add the tomato paste, salt, pepper, oregano and the grinded chilli. Add some water in case it is needed. Make sure all ingredients are covered in liquid. Stir well and let the tomato sauce cook on small flame for 2 hours. I do not cover the pot as I want the sauce to reduce.
Slice the zucchini very fine.

For the Béchamel sauce:

Melt the butter in a pot and let it turn brown. Now add the flour while you are constantly stirring it. It will turn into a brown mesh. Add some nutmeg, salt and pepper.
While you are constantly stirring, add the warmed milk to the flour-butter mix. The mixture will turn into a cream. Keep adding the milk until the cream is thin enough to pour it, but not as thin as milk.

Making the lasagne layers:

Thinly spread butter in a 10-12 cm deep baking form. Cover the floor of the form with a layer of lasagne-sheets.
Now add a layer of zucchini. Sprinkle some dill over it. Now add a layer of the tomato sauce. Now add again a layer of lasagne sheets again.
Repeat the step above and add some zucchini, dill, then tomato.
Once the form is filled up to half, I add a layer of the béchamel sauce on top of the tomato sauce. Then I continue with the lasagne sheets.
The layering finishes with a layer of béchamel sauce on top of the tomato sauce. Finally the parmesan is evenly sprinkled over the dish.
Now the lasagne goes into the oven for one hour at 180 degrees centigrade.
I am baking the lasagne a day in advance and leave it in the fridge over night.

The day I want to serve it I put it into the oven for 30 minutes at 120 degrees.

The German version of “lasagne” you can find here.

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  1. [...] Die englische Version für “Lasagne” finden Sie hier. [...]

  2. Those lasagna look terrific! I love the herbs you used!



  3. Any lasagna is made better with bechamel, that’s for sure. That is one beautiful slice you’ve got there. Sounds delicious.

  4. I prefer meatless lasagna as well and making it with courgettes sounds delicious.

  5. This is a very interesting dish! I love also to eat lasagne! Lasagne and vegetables is wonderful pair!

  6. I would indulge. Looks so good. I love lasagna.

  7. Lasagna is such a fantastic dish to serve to guests, total crow-pleaser!! I’m glad you’ve shared this vegetaria recipe with us, it looks delicious, very saucy and cheesey, they way it should be!!!

  8. I prefer meatless lasagna’s myself, his looks very good! Nice blog you have here Tobias, with an interesting mix of flavors.

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