The last savoury recipe I shared here was almost a year ago, and each time I post one I wonder why I don’t do it more often. Sweets have a way of distracting me, but today I’m making up for the gap: this roasted zucchini and pesto lasagna is worth the wait. Tender, caramelized zucchini roasted with plenty of garlic and olive oil sits between layers of lasagna sheets, with bright pesto dotted through each layer and a silky cream cheese bechamel holding everything together. Crumbled feta on top adds a salty finish that balances the richness. It’s indulgent without being overpowering, and it proves that simple, focused flavours often make the best dishes.
This recipe is adapted from a brilliant lasagna in Smitten Kitchen Keepers. I’ve made a few changes in technique: where the original pans the zucchini, I prefer to roast it. Roasting concentrates flavour, caramelizes the edges and allows the zucchini to develop a sweet, nutty edge that works beautifully with pesto. I also use cream cheese in the sauce rather than ricotta and parmesan — it gives the bechamel tang and creaminess without needing shredded cheese, and it’s what I had on hand. Feta sprinkled on top brings just the right salty snap.
I scaled the original down to make a smaller dish that generously serves two or feeds three with a side. It also reheats exceptionally well: the pesto amplifies its presence after a day in the fridge, and a gentle oven reheat brings it back to life. I like my zucchini slices to keep a bit of bite, but feel free to slice them thinner if you prefer—just watch they don’t burn and toss them occasionally while roasting. This lasagna is forgiving and easy to adapt.
The combination of roasted zucchini, creamy sauce and herbaceous pesto is simple and satisfying. If you want to make it more vegetable-forward, add spinach or sliced mushrooms between the layers. Otherwise, this version needs nothing more—just a crisp green salad and good bread to round out the meal.
Zucchini Pesto Lasagna
Ingredients
For the zucchini
- 3 medium zucchini (yellow, green, or a mix; approx 600 g)
- 1/4 cup extra virgin olive oil (60 ml)
- 1 small head garlic, minced (8–10 cloves)
- 1/2 tsp chilli flakes, optional
- Salt and pepper, to taste
For the lasagna
- 8–10 lasagna sheets (see notes)
- 1/4 cup butter (55 g)
- 1/4 cup all-purpose flour (30 g)
- 1 3/4 cups whole milk (430 ml), room temperature
- 1 tsp mixed herb or Italian seasoning
- 1/2 tsp chilli flakes, optional
- 1/3 cup cream cheese, room temperature (75 g)
- Salt and pepper, to taste
- 1/2 cup basil pesto
- 100 g feta cheese, crumbled
Instructions
- Prep the zucchini. For best results you can slice and roast the zucchini the night before and refrigerate; adding salt and pepper just before assembling reduces excess moisture. Preheat the oven to 175°C and line a rimmed baking tray with foil.
- Halve each zucchini lengthwise and cut into semi-circular slices about 1/4 inch thick. Arrange in a single layer on the tray.
- Drizzle with olive oil, scatter most of the minced garlic over the slices (reserve 1 tablespoon for the sauce) and add chilli flakes if using. Roast for about an hour, tossing two or three times for even browning, until slices are lightly browned and slightly shrunken. Let cool, then season with salt and pepper.
- Soak the lasagna sheets. Fill a large shallow bowl with very hot water and soak each sheet for 3–4 minutes, then transfer to a rack to drain. Arrange so they don’t overlap to prevent sticking. If using no-boil noodles follow the package instructions instead.
- Make the sauce. In a large, deep pan, melt the butter over low heat. Add the reserved garlic and stir briefly until fragrant. Add the flour and whisk to form a smooth roux.
- Add milk gradually, whisking constantly until the mixture becomes batter-like, then add the remaining milk and continue stirring until smooth. Add the mixed herbs and chilli flakes, bring to a gentle boil and let the sauce thicken on low heat.
- Once thickened, whisk in the cream cheese until fully incorporated. Season with salt and pepper (start with 1/2 tsp salt), remove from heat and prepare to assemble while the sauce is still warm.
- Preheat the oven to 190°C. Grease an 8.5 x 6.5 inch (approx) baking dish with a tablespoon of olive oil. Spread about 1/4 cup of the sauce over the base, then lay down a layer of lasagna sheets to cover the sauce.
- Top with a third of the roasted zucchini in an even layer, then dot about 2 tablespoons of pesto over the zucchini. Repeat with another lasagna layer, sauce, zucchini and pesto, making three zucchini layers in total.
- Finish with a final layer of lasagna sheets, spread the remaining sauce over the top and crumble the feta evenly, pressing it lightly into the sauce. Drizzle any remaining pesto over the top.
- Cover loosely with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes or until a knife slides easily through the layers. If the top looks pale, broil for 3–5 minutes to lightly caramelize the feta and sauce.
- Allow the lasagna to rest at room temperature for 20 minutes before slicing to help it set. Cut into four generous pieces or six smaller portions and serve warm.
- Leftovers: cover and refrigerate for 3–4 days; it often tastes better the next day. Reheat in the oven at 190°C until warmed through, or microwave individual slices. The lasagna also freezes well—thaw overnight in the fridge before reheating.
Notes
The lasagna sheets I used were no-boil style; you can use whichever noodles you prefer—adjust soaking or cooking according to the packet instructions.
Prep time listed does not include cooling time for the roasted zucchini.
Recipe adapted from a lasagna in Smitten Kitchen Keepers, with adjustments to roasting and the sauce.
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