Lasagne with zucchini and basil pesto

Today’s recipe is one more recipe that I have dreamt of while sleeping. Like in this occasion, sometimes it happens to wake up having dreamt a recipe that I have never tasted, imagined or prepared while being awake!

So, I woke up and I run to the kitchen to prepare a lasagne dish much different than anything of what you have tried so far, layering the lasagne with béchamel sauce, green zucchini and pesto!

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  • 12 lasagne sheets
  • 50 ml olive oil
  • 1 onion, cut into cubes
  • 2 spring onions, thinly sliced
  • 5 green zucchini, cut into thick slices
  • Some basil leaves
  • 200 ml basil pesto
  • Salt and pepper
  • 1 l béchamel sauce
  • Butter to grease the baking pan


  • Heat the olive oil in a large, non-stick pan.
  • Add the onion and the spring onion and cook until golden brown.
  • Add the zucchini and cook until al dente.
  • Remove the pan from the heat and allow some time to cool.
  • Add the thinly sliced basil leaves and the pesto to the zucchini and combine them.
  • Then, grease the baking pan and place on its bottom ⅓ of the lasagne sheets, filling any possible gap.
  • Add half of the béchamel sauce and layer on top of it another ⅓ of the lasagne sheets.
  • Add the zucchini-pesto mix and spread until it covers all surface of the sheets.
  • Continue with the rest of the sheets and cover with the rest of the béchamel sauce.
  • Cover with baking paper and foil and bake in properly pre-heated oven for 30 minutes at 180°C.
  • Remove the baking paper and the foil and bake for 15 more minutes.
  • Remove from the oven and let the lasagne cool 15 minutes before slicing into pieces.

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