Who doesn’t love lasagna? I’m probably one of the biggest fans of this dish. That’s why it’s a regular on my table. But, given how often I eat it, I just as much like to switch it up and play with the traditional Bolognese recipe. Today I’ll show you how to make a zucchini and feta lasagna with red pesto.

Zucchini and Feta Lasagna: Not Your Average Dinner

One of my first favorite dishes, besides mac’n’cheese, is lasagna. Every year for my birthday, I not only got to request a cake from my grandma, but my mom always asked me what I wanted for dinner. With a 50/50 chance, you could have jokingly placed bets on what I would choose that year. In retrospect, I should have kept a record of my birthday dinners. I’d be very interested to know today who won the battle of lasagna versus mac over the years. To my disappointment, we’ll probably never find out.

Before I continue reminiscing and thinking about the long-gone rivalry of my two favorite dishes, let’s get to today’s recipe. And surprise: Today it’s all about lasagna! Although this zucchini and feta lasagna is a departure from the classic recipe. Instead of a Bolognese, we’re going with veggie power. The highlight of this lasagna is zucchini, which is abundant during the summer and tastes particularly aromatic now. Just like most other lasagnas, our zucchini and feta lasagna’s secret ingredient is patience.

So, if your stomach is already growling, get a small snack or appetizer ready and let’s get cooking. Start by cutting the zucchini lengthwise into thin slices and place them in some salt so they shed any excess moisture. This ensures that the lasagna won’t be mushy later. Next, with just a bit of oil, fry the zucchini in a pan with onions, garlic, and spices. In the meantime, prepare the béchamel sauce using butter, flour, and milk. While it simmers, it’s time for the red pesto. For this, puree sun-dried tomatoes, basil, pine nuts, olive oil, garlic, and Parmesan. A good blender or food processor will do the trick! After that, layer everything in a baking dish and let that bad boy bake! Before you know it, you’ll be taking a delicious zucchini and feta lasagna out of the the oven!

Are you as crazy about lasagna as that famous orange cat? Then these recipes are just right for you. Next time, if you want to continue experimenting with flavors and textures, try our salmon and leek lasagna. If you’re looking for a whole lotta color, then you’ll love our vegan rainbow lasagna. If you want to get back to basics, nothing beats our sheet pan lasagna.

Zucchini-Feta-Lasagna

Olivia

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Prep Time 30

Cook Time 30

Total Time 1

Servings

Equipment

1 9×13 in. baking dish

Ingredients

For the lasagna:

3 large zucchini
salt & pepper to taste
1 onion
2 garlic cloves
2 tbsp olive oil
Herbes de Provence to taste
9-10 lasagna sheets
1 cup crumbled feta cheese (8 oz.)

For the red pesto:

1 garlic clove
⅓ cup sun-dried tomatoes
½ cup grated Parmesan
3 tbsp pine nuts
2 handfuls fresh basil leaves
⅓ cup olive oil
salt & pepper to taste

For the béchamel sauce:

¼ cup butter
¼ cup all-purpose flour
2 cups milk
nutmeg to taste
salt & pepper to taste
½ lemon juiced

Instructions

Preheat oven to 350°F.
Slice the zucchini lengthwise into thin slices. Sprinkle them generously with salt and let them sit for about 20 minutes. This will draw out any excessive moisture. Afterwards, thoroughly pat them dry.
To prepare the red pesto: Peel the garlic and add it to a blender or food processor along with the sun-dried tomatoes, Parmesan, pine nuts, basil, and olive oil. Blend until smooth. Alternatively, an immersion blender will work. Season to taste with salt and pepper.
To make the béchamel sauce: Melt the butter in a saucepan. Whisk in the flour and cook briefly, without browning, for about 1 minute. Gradually whisk in the milk until a smooth, creamy sauce forms. Season with nutmeg, salt, pepper, and a little lemon juice.
Peel and finely dice the onion and garlic.
Then, heat 2 tablespoons of olive oil in a large skillet over medium heat. Sauté both until translucent and fragrant. Add the zucchini slices and sauté briefly until lightly browned. Season with Herbes de Provence, pepper, and, if necessary, a little salt.
Grease a 9×13 inch baking dish. Start with a thin layer of béchamel sauce, then add a layer of lasagna noodles. Now, spread some red pesto on top and then add a layer of zucchini slices, and feta cheese on top. Repeat the process until all ingredients are used. Finish with a layer of béchamel sauce.
Bake the lasagna for 30-40 minutes, or until golden brown.
Let the lasagna rest for about 5 minutes before slicing. Serve and enjoy warm!