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Creamy zucchini lasagna

45 min


4 persons




0 / 5 (0 votes)


Lasaña de calabacín servida en una fuente de horno

Use zucchini instead of sheets of pasta for a new take on a classic dish, ideal for young and old alike.


  • 3 medium zucchini
  • 50 g grated parmesan cheese
  • 100 g grated mozzarella cheese or similar
  • 50 g grated scamorza cheese or similar
  • 500 ml Borges Natura walnut drink
  • 50 g butter
  • 40 g flour
  • Borges extra-virgin olive oil
  • Nutmeg

Step by step

  1. Step 1

    Wash the zucchini and slice very thinly (you could use a potato peeler). Arrange the zucchini strips on kitchen paper for a few minutes to soak up some of the water from the zucchini to make sure the lasagne isn’t too watery.

  2. Step 2

    Melt the butter in a nonstick frying pan and stir in the flour. Cook for a few minutes and solely add the warm walnut drink, stirring all the while. Add a pinch of nutmeg and you’ll have your own homemade béchamel sauce.

  3. Step 3

    Grease an oven dish with extra-virgin olive oil and arrange some zucchini strips on the bottom. Then add a mixture of the three cheese and pour some béchamel sauce on top.

  4. Step 4

    Repeat with as many levels as necessary until you’ve used up all the zucchini, cheese and béchamel sauce. Top off with a layer of béchamel sauce and cheese and bake in a preheated oven for 30 minutes.

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