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5 from 1 vote

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 minutes
Cook Time35 minutes
Total Time1 hour
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 | esterkocht.com

Equipment

  • Box grater
  • Casserole dish (20 x 30 cm (7.8 x 12 inch))

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 plain flour/ all purpose flour
  • 1 teaspooon dried marjoram (You can also use dried oregano as marjoram substitute.)
  • salt, freshly ground pepper and chili to taste
  • 2 tablespoons olive oil

You'll also need

  • 100 g (3 ½ oz) grated cheese mild
  • 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 let lasagna rest for a few minutes before serving.