Zucchini, tomato and sausage lasagna



It is impossible to resist a rich, appetizing and piping hot lasagna! A timeless Sunday dish which you'll find here in a new version: zucchini, tomato and sausage lasagna. Simply describing this delicacy tantalizes the taste buds: between the sheets of pasta lies a meat sauce that expresses itself with spring notes, made from zucchini and sausage. The tomato confit, slowly roasted in the oven with aromatic herbs, will add a sweet and sour and refined touch to the dish. If you too feel it's just not Sunday without a lasagna, then try this appetizing version!


Ingredients for an 8"x12" (20x30 cm) oven tray
Lasagne egg pasta 7 oz (200 g) - 12 sheets
Zucchini 1.75 lbs (800 g)
Sausage 1.33 lbs (600 g)
Grana Padano PDO cheese 1 ⅓ cup (150 g)
Shallot 1
Tomato paste 1 ¼ tbsp (30 g)
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For the tomato confit
Datterino tomatoes 3.33 lbs (1.2 kg)
Thyme 4 sprigs
Oregano to taste - dried
Brown sugar 2 tbsp (30 g)
Fine salt to taste
Extra virgin olive oil to taste
For the béchamel sauce
Whole milk 2 cups (500 g)
Butter 1 stick (50 g)
Type 00 flour ⅓ cup (50 g)
Fine salt to taste
Nutmeg to taste

How to prepare Zucchini, tomato and sausage lasagna

To make zucchini, tomato and sausage lasagna, start by preparing the tomatoes: wash the cherry tomatoes and place them whole on a tray lined with parchment paper. Season with oil 1, salt, brown sugar, the sprigs of thyme, dried oregano and pepper to taste 2. Bake in a ventilated oven preheated to 290°F (145°C) for around 120 minutes. In the meantime, prepare the béchamel: heat the milk in a saucepan 3, then add a pinch of salt and the nutmeg.

Separately, melt the butter on low heat 4, remove from the heat and add the flour in one go 5, beat with a whisk to avoid the formation of lumps. Return to low heat, stir until golden. Incorporate the hot milk 6 and cook for 5-6 minutes on low heat.

Continue stirring with the whisk until the béchamel becomes dense 7. Now prepare the sauce: finely chop a shallot 8, wash and cut the zucchini in half lengthwise, then cut them into slices that are around half an inch thick 9.

Remove the sausage casing and crumble the meat by hand 10. Pour a drizzle of oil in a large pan and brown the shallot on low heat 11. Add the sausage 12 and brown for a few more minutes.

Now add the zucchini 13, the tomato paste 14, salt, pepper and cook for around 8-10 minutes on medium heat. Now remove from the heat and leave to one side 15.

In the meantime, the tomatoes will have finished baking 16. Take an 8"x12" (20X30 cm) oven tray, drizzle a little oil on the bottom 17 and add a spoon of  béchamel 18.

Now arrange 3 of the 12 dry lasagna sheets 19 on the bottom and cover with part of the sausage and zucchini sauce 20. Sprinkle the cherry tomatoes over it 21.

Flavor with a spoon of grated Grana Padano 22. Proceed with another layer of pasta, béchamel, cherry tomatoes and Grana Padano. Continue until all the ingredients run out 24; with these amounts you will make 4 layers in total.

The last layer must consist of bechamel, zucchini and sausage sauce, tomatoes and Grana Padano 26. Bake in a ventilated oven preheated to 400°F (205°C) for 25 minutes. Once baked, remove the zucchini, tomato and sausage lasagna, and leave to cool slightly before serving 27.


You can store your lasagna for a couple of days in the refrigerator, or freeze them after baking.


You can get off to a head start with the recipe by preparing the cherry tomato confit and béchamel the day before. Store both in the refrigerator until use.

For the translation of some texts, artificial intelligence tools may have been used.