Zucchini Lasagna with White Sauce

Ingredients

• Zucchini1 count (200 g)
• Butter1 tablespoon (30 g)
• Flour1 tablespoon (8 g)
• Milk1 cup (240 ml)
• Tomato Sauce3 tablespoon (42 g)
• Onion1/4 count (38 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Wash and finely slice the zucchini.

2. 2

   Step 2

   Chop the onion while you heat the oil in a pan over medium heat.

3. 3

   Step 3

   Once heated, stir-fry the onion with a pinch of salt for 5 minutes.

4. 4

   Step 4

   Then add the tomato sauce.

5. 5

   Step 5

   Once boiling, cook for 5 more minutes. Add salt and pepper and set aside.

6. 6

   Step 6

   At the same time, cook the white sauce. Melt the butter over medium heat and dilute the flour in it.

7. 7

   Step 7

   Remove from heat and add the heated milk slowly while whisking using a wire whisk or a wooden spoon.

8. 8

   Step 8

   Take back to heat and cook until it boils. Add salt and pepper to taste and set aside.

9. 9

   Step 9

   In a single baking pan, place a layer of zucchini slices, tomato sauce and white sauce.

10. 10

    Step 10

    Repeat the procedure layering until finishing the zucchini and sauces.

11. 11

    Step 11

    Sprinkle some shredded Parmesan cheese on top.

12. 12

    Step 12

    Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

13. 13

    Step 13

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Zucchini Lasagna with White Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.