Zucchini lasange

Zucchini lasagne Zucchini lasagne


For the white sauce

  • 1 diced onion
  • 1 finely chopped leek
  • 1/2 to 1 kg of cottage cheese (this is one or two standard tubs)
  • up to 1 cup of vegetable stock or water
  • salt and pepper

For the filling

  • 1 diced onions
  • 3 cloves of garlic, chopped
  • 2 kg of grated zucchini (this is a big zucchini, or half of a very, very big one)
  • 4 spring onions, finely chopped
  • 2 tablespoons of finely chopped chives
  • 2 tablespoons of chopped parsley
  • salt and pepper
  • lasagne sheets OR rice paper sheets (for gluten free)
  • mozzarella cheese, grated
  • parmesan cheese


For the white sauce

  1. Saute the onions and leek and tip into a blender when they’re done.
  2. Add the cottage cheese and blend the mixture.
  3. Add the water until the mixture is smooth and pours well without being too runny.
  4. Season with salt and pepper to taste.

For the filling

  1. Saute the onions and garlic.
  2. Add the grated zucchini and cook until soft and reduced in volume. You might need to stir a bit to begin with for the zucchini to cook evenly if your pan is a bit on the small side. When it is done, you should still be able to see the individual zucchini ‘grates’, but all the water from the zucchini should have been cooked off.

To assemble and cook:

  1. In a decent-sized baking dish, layer as follows:
  2. Repeat this as many times as the quantity and size and shape of the dish allow, leaving enough room for the final layers:
    (finish with the mozzarella cheese on the top)
  3. Cook for about 45 minutes in a 180 degree C oven (350F).
  4. Serve with a crispy green salad.

Notes: What can you do with left over white sauce? Make baked beetroot salad dip, of course!

Source: The anti-ageing cookbook (2002) by Lisa Cutter. Australia: New Holland Publishers.

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