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Homemade Béchamel Topped Bolognese Zucchini Lasagna

Servings: 10



  • ¼ cup butter
  • ¼ cup all-purpose flour * (*or sub in 2 tbsp cornstarch if you'd like a gluten free version)
  • 2 cups milk
  • 1 tsp salt


  • 225 g 1/2 lb lean ground beef
  • 225 g 1/2 lb ground veal
  • Salt
  • 1 tsp olive oil
  • ½ large onion chopped
  • 3 garlic cloves minced
  • 1 28-ounce can crushed tomatoes
  • 2 tsp dried oregano

For Assembly

  • 5 medium zucchini
  • cups ricotta cheese
  • 1 pkg 300g frozen spinach, defrosted and drained
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese
  • 1 large egg
  • 3 cups shredded mozzarella cheese 12 oz/339 g


  • In a large saucepan over low heat, cook the butter until it is melted; stir in the all-purpose flour (or cornstarch) and cook, stirring, for 3 minutes. Pour the milk in slowly, whisking until the mixture is thick and smooth, add the salt and cook for 10 min or until slightly thickened. Strain the sauce through a sieve into a bowl and cover the surface with a piece of waxed paper or parchment pushing down onto the surface in order to prevent a skin from forming.
  • In a large skillet over high heat, add the ground beef and ground veal, seasoning with salt, and cook, breaking the meat up as it browns (should take about 5 minutes).
  • Remove the meat from the skillet and place in a dish; pour out the fat and wipe the skillet with a paper towel. Put the skillet back over medium heat and add the olive oil and onion, cooking until soft (about 4-5 minutes); add the garlic and cook another minute. Return the meat to the pan and add the tomatoes, oregano, pinch of the salt, and the black pepper to taste. Cover the skillet, reduce the heat and simmer, stirring occasionally, for 20 minutes; remove the lid and simmer for another 10 minutes.
  • While the sauce is cooking, slice the zucchini lengthwise with a mandolin into thin slices (about 10 zucchini ribbons per zucchini). Sprinkle some salt over the zucchini and set aside for 15 minutes; dry the zucchini with paper towels.
  • Preheat a grill to medium heat and grill the zucchini until cooked (should be slightly browned), 2 to 3 minutes on each side. Place on a plate lined with paper towels and press to absorb excess moisture.
  • Preheat the oven to 375°F.
  • In a small bowl, mix the ricotta, spinach, parmesan, and egg.
  • Spread 1/2 cup of the meat sauce in the bottom of a 9 × 13-inch baking dish. Make a layer over the sauce by laying a few of the zucchini on top of sauce to cover the bottom of the dish. Spread ½ of the ricotta mixture over the zucchini and sprinkle with 1 cup of the mozzarella; repeat the layers with the remaining ingredients for a total of 3 layers. Finish the lasagna by topping with the béchamel; cover the dish with foil.
  • Bake for 30 minutes, remove the foil, and bake 20 minutes uncovered.
  • Add the rest of the mozzarella and bake uncovered until bubbling and the cheese is melted.
  • Let stand for 5 to 10 minutes and serve warm