Zucchini Lasagna made with Béchamel White sauce

If you’ve got a garden full of zucchini and a craving for comfort food that won’t weigh you down—this Zucchini Lasagna with Béchamel White Sauce is your new go-to. It’s creamy, cheesy, and rich in Italian flavor, but without the heavy pasta layers. Plus, it’s gluten-free, and can easily be made dairy-free too!

This lasagna is a northern Italian twist—think Béchamel instead of ricotta, a lighter touch, and just enough indulgence to have you going back for seconds (or thirds… okay, I can’t help myself either).

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This post was originally shared on October 3, 2024.✨ Updated July 28, 2025: This post has been refreshed with new photos, clearer instructions, freezing and reheating tips, and a full FAQ to help you make the best zucchini lasagna ever—creamy béchamel and all

Table of Contents

1. Why You’ll Love This Zucchini Lasagna
2. Northern vs. Southern-Style Lasagna
3. Ingredients You’ll Need
4. How to Prep Zucchini for Lasagna
5. How to Make the Béchamel Sauce
6. How to Assemble Zucchini Lasagna
7. Baking Instructions
8. Storage & Freezing Tips
9. FAQ – Zucchini Lasagna with Béchamel
10. More Recipes You Might Enjoy
11. Final Thoughts

I have no idea why I can’t just plant one—maybe two—zucchini seeds in the spring. But come July, my kitchen counter is buried under zucchini of every size. I swear I’m paying attention, but I’m convinced these things double in size overnight! Thankfully, this lasagna is one of the tastiest ways to tame the annual zucchini takeover.

Why You’ll Love This Zucchini Lasagna

• A lighter twist on classic lasagna – No noodles here! Zucchini takes the spotlight.
• Creamy béchamel sauce – Silky, savory, and just the right balance of richness.
• Perfect for summer garden zucchini – Because who isn’t swimming in zucchini by August?
• Great for gluten-free diets – Skip the pasta, not the flavor.
• Versatile – Add ground beef or keep it vegetarian. You’re in charge.

Northern vs. Southern-Style Lasagna (A Quick Breakdown)

Ever wonder what sets a northern-style lasagna apart from its southern cousin?

• Northern Italy: Fresh egg pasta, creamy Béchamel, a mild meat ragu, and Parmesan.
• Southern Italy: Dried durum wheat pasta, tomato-based meat sauce, ricotta, mozzarella, and Pecorino Romano—bold, cheesy, and hearty.

This recipe leans north—just with a homestead spin and garden zucchini standing in for the pasta.

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Béchamel Sauce

This creamy white sauce is made from butter, flour, and milk—seasoned with nutmeg, salt, and pepper. It’s the silky glue that binds every layer together and adds just the right depth to each bite. Read more about the five French “mother sauces” and get my full béchamel recipe here.

Zucchini Lasagna with Bechamel White Sauce Recipe

Ingredients You Need for Zucchini Lasagna

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• 4 medium zucchini
• 3 cups marinara sauce (homemade or store-bought)
• 1 pound ground beef or turkey (optional)
• 1 medium onion, diced
• 2 cups Béchamel sauce – get the recipe here
• 4 cups mozzarella cheese, grated
• 2 cups Parmesan cheese, freshly grated
• Fresh basil for garnish
• Salt (for prepping zucchini)

Step-by-Step Instructions

1. Prep the Zucchini

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• Slice zucchini lengthwise into ⅛-inch slices using a mandoline or sharp knife.
• Lay slices on paper towels and lightly salt both sides.
• Let sit for 10–15 minutes to draw out moisture. Then blot dry with fresh towels.

2. Cook the Filling

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• In a large skillet, sauté the diced onion until soft.
• Add ground beef or turkey (if using) and cook until browned. Drain excess fat.
• Stir in marinara sauce and let simmer while you prep the rest.

3. Make the Béchamel Sauce

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• Béchamel is made from butter, flour, and milk with a dash of nutmeg. It’s simple, creamy, and magic. Get my béchamel recipe here.

4. Assemble the Lasagna

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• Preheat oven to 375°F. Grease a 9×13″ baking dish with olive oil.
• Spread ⅓ of the marinara across the bottom.
• Layer with zucchini slices.
• Spoon on ⅓ of the béchamel.
• Sprinkle with 1 cup mozzarella and ½ cup Parmesan.
• Repeat layers two more times, ending with the remaining cheese.

5. Bake It!

• Cover with foil and bake for 30 minutes.
• Remove foil and bake another 25 minutes until bubbly and golden.
• Let rest 15 minutes before slicing. (Trust me. It’s worth the wait.)

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Storage Tips

Leftovers? Lucky you. Let the lasagna cool completely, then store in an airtight container in the fridge for 3–4 days. It also freezes beautifully—slice into portions, wrap tightly, and freeze for up to 2 months.

Heating Lasagna after Freezing

🧊 If the lasagna is frozen solid (unthawed):

1. Preheat oven to 375°F (190°C).
2. Unwrap the lasagna and cover it loosely with foil.
3. Place in a baking dish (if not already in one).
4. Bake for 60–75 minutes, or until heated through and bubbly.
5. Remove the foil for the last 10–15 minutes to let the cheese brown up nicely.

📌 Tip: Stick a knife in the center and feel it—if it’s hot, it’s ready. If it’s still cool, give it a few more minutes.

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❄️ If the lasagna is thawed in the fridge overnight:

1. Preheat oven to 350°F (175°C).
2. Cover with foil to keep moisture in.
3. Bake for 30–40 minutes, or until warmed through and bubbling.

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🔥 Want to reheat a single slice?

Pop it in the microwave for 3–5 minutes on medium power, covered loosely with a damp paper towel. Or reheat it in a skillet with a lid on low for a crisped bottom and evenly warmed layers.

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A Quick Note on Béchamel

Béchamel, one of the five classic French “mother sauces” (with Italian roots from Tuscany and Emilia-Romagna), is what gives this lasagna its luxurious texture. It’s velvety, creamy, and the glue that holds this beautiful dish together.

Want to master béchamel like a pro? Check out my full tutorial here.

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Final Thoughts

This Zucchini Lasagna with Béchamel Sauce is creamy, flavorful, and everything you didn’t know you were missing. Whether you’re gluten-free, garden-rich, or just tired of traditional lasagna, this version is pure comfort with a fresh variation.

📋 Full Printable Recipe

More Recipes You Might Enjoy

• Pasta Fagioli – Italian Comfort Food
• Spaghetti Alla Nerano – How to Make this Pasta Zucchini Dish
• Make the Best Walnut Pesto with This Recipe

This one lives in my Comfort Food collection — a whole shelf of meals like it, if you want more.

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❓ FAQ – Zucchini Lasagna with Béchamel

Can I make this lasagna ahead of time?

Yes! You can assemble the lasagna up to a day in advance, cover it tightly, and refrigerate it until you’re ready to bake. Just add an extra 10–15 minutes to the baking time if it’s cold from the fridge.

How do I keep zucchini lasagna from getting watery?

Zucchini is full of water, but a quick salt-and-sweat method helps. After slicing, lightly salt the zucchini and let it sit for 10–15 minutes, then blot well with paper towels. This pulls out excess moisture and keeps your lasagna from turning into soup.

Can I freeze zucchini lasagna?

Yep! Once baked and fully cooled, slice into portions and wrap them tightly in plastic wrap or foil. Store in a freezer-safe container for up to 2 months. Reheat in the oven or microwave until warmed through.

What can I use instead of Béchamel sauce?

If you need a shortcut, a thick white cheese sauce or even plain ricotta mixed with an egg and a little milk will work—but you’ll lose that creamy, traditional flavor that Béchamel brings. I really recommend giving the homemade version a try!

Is this lasagna gluten-free?

Yes—as long as your béchamel is made with a gluten-free flour like rice flour or a GF all-purpose blend. The rest of the ingredients are naturally gluten-free.

Can I make this dairy-free?

You can! Use plant-based butter and milk for the béchamel, and swap the mozzarella and parmesan for dairy-free alternatives. The flavor and texture will be slightly different but still delicious.

Do I need to peel the zucchini?

Nope! The peel adds structure and color. Just give them a good rinse and slice away.

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Let me know in the comments—did you go the meaty route or keep it vegetarian? Either way, if your family licked the plate clean, you’re not alone. 😉

Simple Living ❤️ Country Style,
Yvonne
Our Country Life