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Leek and Zucchini Lasagne

A light and healthy take on classic lasagne featuring layers of zucchini and leeks in a creamy herb sauce. Perfect for family dinners or meal prep.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1 piece Garlic clove
  • 1/4 piece Red chili
  • 1/2 piece Leek Cut into thin rounds
  • 50 ml Liquid cream Can be replaced with low-fat option
  • 5 g Oregano, sage and thyme Fresh herbs, finely chopped
  • 1/2 piece Vegetable stock cube Crumble into boiling water
  • 1.5 tbsp Butter
  • 1.5 tbsp Flour
  • 1 tbsp Dark balsamic vinegar
  • to taste Salt and pepper
Main Ingredients
  • 25 g Grated Italian cheese For topping
  • 1/2 piece Zucchini Cut into ultra-thin rounds
  • 125 g Fresh lasagne sheets
  • 1/2 tsp Olive oil For greasing the dish

Method
 

Preparation
  1. Preheat the oven to 200 degrees Celsius.
  2. Bring 200 ml of water per person to a boil in a saucepan and crumble 1/2 stock cube per person over it.
  3. Mince or crush the garlic, deseed and mince the red chili, and cut the leek into thin rounds.
  4. Detach the thyme leaves from the sprigs and finely chop the oregano and sage leaves.
Cooking the Sauce
  1. Heat the butter in a sauté pan over medium heat, sauté the garlic and chili for 1 minute.
  2. Add the flour and stir for 1 minute.
  3. Add 1/3 of the stock and whisk until incorporated, repeat with the remaining stock twice.
  4. Cook the sauce over medium heat for 3 to 4 minutes until slightly reduced.
  5. Add the fresh herbs, leek, and dark balsamic vinegar, and simmer for another 3 to 4 minutes over medium-low heat.
  6. Stir in the cream and 3/4 of the grated Italian cheese, season with salt and pepper.
Assembling the Lasagne
  1. Grease an oven dish with olive oil, add a layer of sauce, a layer of lasagne sheets, and arrange the zucchini.
  2. Repeat the layers until the sauce is almost used up, finishing with a layer of sauce and the remaining cheese on top.
Baking
  1. Bake for 20 to 25 minutes until a crispy crust forms.
  2. Let cool for 3 minutes, then serve.

Notes

Serve warm in small portions with a side salad for a balanced meal. Can be stored in the fridge for up to 3 days or frozen for up to 2 months.