Best Carrot and Zucchini Lasagna

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This carrot and zucchini lasagna is so simple, yet so delicious. Made with zucchini, carrots, tomatoes, heavy cream and vegetable stock. I’ve made it numerous times and it’s always a hit!

My family and I are vegetarians 5 – days a week. One of my favorite vegetarian recipes is this carrot, tomato and zucchini vegetarian lasagna made with simple ingredients in no time.

All you have to do is slice and grate the vegetables, make a creamy carrot, tomato and zucchini sauce, layer lasagna and bake. Makes a perfect weeknight dinner.

What you’ll need to make zucchini and carrot lasagna

  • 1 large onion
  • 1 garlic clove
  • 300 g (2/3 lbs) fresh tomatoes
  • 500 g (1,1 lbs) carrots
  • 1 medium zucchini (250 g/ ½ lbs)
  • 250 ml (1 cup/ 8 ½ fl oz) heavy cream
  • 150 ml (about 2/3 cup/ 5 fl oz) vegetable stock
  • 1 tablespoon flour
  • 1 teaspoon dried marjoram
  • salt, freshly ground pepper and chili to taste
  • 2 tablespoons olive oil

You’ll also need:

  • 100 g (3 ½ oz) grated cheese (any)
  • no-boil 9 lasagna sheets (approximately 150 g ( 1/3 lbs/ 5 oz) lasagna noodles)

How to make vegetarian zucchini and carrot lasagna

To make the creamy carrot, tomato and zucchini sauce, peel and chop onion and garlic finely.

Wash tomatoes, (remove core, if you’re using large tomatoes) and dice them.

Rinse the zucchini, cut off both ends and cut into thin slices. Wash the carrots, then peel and grate them.

Heat olive oil in a large pan or pot over medium-high heat and saute onion and garlic for 3 minutes.

Add zucchini and carrots and let cook for about 3 minutes.

Then add tomatoes, followed by flour and mix well.

Stir in heavy cream, vegetable stock and dried herbs.

Let cook for 2 minutes. Season with salt, pepper and chili and remove from the heat.

Preheat the oven to 200 °C (392 °F), with both top and bottom heat.

Layer and bake lasagna

Start with the sauce and end with sauce. Spread a thin layer of creamy zucchini and carrot sauce in a casserole dish.

Then layer with lasagna sheets followed by sauce. You should layer lasagna sheets in alternating directions (see here).

Repeat the process until you’ve used up all the sauces and lasagna sheets.

Sprinkle with grated cheese and bake for 35 minutes or until nicely golden brown.

After 35 minutes let lasagna rest for few minutes before serving. Enjoy!!

More vegetarian main courses

Best Carrot and Zucchini Lasagna

This carrot and zucchini lasagna is so simple, yet so delicious. Made with zucchini, carrots, tomatoes, heavy cream and vegetable stock. I've made it numerous times and it's always a hit!
Prep Time25 mins
Cook Time35 mins
Total Time1 hr
Course: Main Course, Main dish, Pasta
Cuisine: European, German, Italian
Keyword: carrot lasagna, pasta casserole, Vegetables, vegetarian, vegetarian lasagna, zucchini lasagna
Servings: 4 Servings
Author: Ester from esterkocht.com

Equipment

  • Casserole dish (15 x 30 cm (6 x 12 inch))
  • Grater
  • Cutting board
  • Knife
  • Large pan/ pot
  • Wooden spoon
  • Large spoon

Ingredients

For the creamy carrot, tomato and zucchini sauce

  • 1 large onion
  • 1 garlic clove
  • 300 g (⅔ lbs) fresh tomatoes
  • 500 g (1,1 lbs) carrots
  • 1 medium zucchini (250g/ ½ lbs)
  • 250 ml (1 cup/ 8 ½ fl oz) heavy cream
  • 150 ml (about ⅔ cup/ 5 fl oz) vegetable stock
  • 1 tablespoon flour
  • 1 teaspooon dried marjoram
  • salt, freshly ground pepper and chili to taste
  • 2 tablespoons olive oil

You'll also need

  • 100 g (3 ½ oz) grated cheese
  • 9 no-boil lasagna sheets (approximately150 g ( 1/3 lbs/ 5 oz) lasagna noodles)

Instructions

  • To make the sauce, peel and chop onion and garlic finely. Wash tomatoes,(remove core, if you're using large tomatoes) and dice them. Rinse the zucchini, cut off both ends and cut into thin slices. Wash the carrots, then peel and grate them. Heat olive oil in a large pan or pot over medium-high heat and saute onion and garlic for 3 minutes. Add zucchini and carrots and let cook for about 3 minutes. Then add tomatoes, followed by flour and mix well. Stir in heavy cream, vegetable stock and dried herbs. Let cook for 2 minutes. Season with salt, pepper and chili and remove from the heat. Then preheat the oven to 200 °C (392 °F), with both top and bottom heat.
  • Layer and bake lasagna: Start with the sauce and end with sauce. Spread a thin layer of creamy zucchini and carrot sauce in a casserole dish. Then layer with lasagna sheets followed by sauce. You should layer lasagna sheets in alternating directions. Repeat the process until you've used up all the sauces and lasagna sheets. Sprinkle with grated cheese and bake for about 35 minutes or until nicely golden brown. After 35 minutes letl asagna rest for few minutes before serving.

Notes

  • You could use dried oregano as marjoram substitute.

Did you make this recipe? I’d love to see! Snap a pic and share it on Ester kocht Facebook Page or tag @ester.kocht on Instagram. Or simply write a comment.

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