Caramelised onion and zucchini lasagne

Caramelised onion and zucchini lasagne

1 hour 15 mins



  • 2 tablespoons olive oil
  • 3 large Wilcox onions, finely sliced
  • 2 garlic cloves, crushed
  • 1 kg green zucchini, sliced
  • Salt and pepper
  • 200ml cream
  • 100g parmesan, finely grated
  • 1 tablespoon chopped dill, finely chopped
  • Fresh lasagne sheet


  • Step 1

    Preheat oven to 170°C. Put 1 tablespoon olive oil, 3 large onions, finely sliced, and 2 garlic cloves, crushed, in a large frying pan. Cook over a medium heat for 15 mins or until caramelised. Remove from pan. Set aside to cool. Put another 1 tablespoon olive oil in the same pan.

  • Step 2

    Cook 1 kg sliced green zucchini until golden brown. Season with salt and pepper. Combine 200ml cream, 100g finely grated parmesan and 1 tablespoon finely chopped dill. Line an ovenproof baking dish with fresh lasagne sheets, trimming to fit.

  • Step 3

    Top with onion, zucchini and one-quarter of the cream mixture. Repeat layers 3 times, finishing with a pasta sheet and cream mixture. Bake for 30 minutes. Serve with steak or roast dinners.

Recipe courtesy of

Serving size 4

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