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Zucchini Lasagne auf einem hellblauen Teller mit Auflaufform im Hintergrund

Zucchini Lasagna with fennel salsiccia

Vorbereitungszeit 20 Minuten
Zubereitungszeit 30 Minuten
Arbeitszeit 50 Minuten
Portionen 4
Kalorien 269kcal
Autor Marsha


  • 2 big zucchini in wide slices
  • 1 eggplant diced
  • 1 onion diced
  • 2 garlic cloves minced
  • 1 tbsp. olive oil
  • 125 g salsiccia with fennel or fennel salami
  • 1 can peeled tomatoes - 400g
  • 1 can sieved tomatoes - 400g
  • 1 tbsp. balsamico
  • 1/2 tsp. sugar
  • 1 tsp. fennel seeds
  • salt pepper
  • 100 g mozzarella light grated


  • first dice the eggplant, salt it and set aside
  • heat the oil in a big pan and put in the onion and garlic. Cook until glazed.
  • now add 100g of the salsiccia and the fennel seed and fry for a couple of minutes.
  • then squeeze out the water of the eggplants and add the dice into the pan. Fry until light brown.
  • add the peeled and sieved tomatoes, sugar and balsamico and let simmer for about 10 minutes.
  • in that time slice the zucchini if not already done and place the first layer in an oven pan. Lightly salt - do that with every layer of zucchini, so the taste doesn´t get absorbed by the vegetables.
  • Now add part of the filling, place another layer of the zucchini on top and so on (like you wold with a lasagna) until the filling is finished. I got four layers of zucchini and three of the filling.
  • Finish with zucchini and spread mozzarella and the rest of the salsiccia on top.
  • bake at 200°degrees Celsius for around 30 minutes - until the cheese is light brown


Serving: 1g | Kalorien: 269kcal | Kohlenhydrate: 25g | Protein: 14g | Fett: 13g | gesättigte Fette: 4g | mehrfach ungesättigte Fette: 5g | Ballaststoffe: 6g | Zucker: 17g