Zucchini and mozzarella lasagna: Laurent Mariotte’s indulgent recipe to try in September

As the last summer zucchinis appear at markets, this easy zucchini and mozzarella lasagna brings bright flavors to your table. Laurent Mariotte’s Instagram-inspired version pairs tender courgette slices with creamy mozzarella and a punchy pesto cream. It’s a simple, vegetarian dish that works for weeknights and relaxed dinners alike.

Ingredients for a creamy zucchini and mozzarella lasagna (serves 4)

• 3–4 medium zucchinis, washed
• 1 garlic clove, peeled
• 250 g dried lasagna sheets
• 2 balls of mozzarella (about 125 g each)
• 100 g grated Parmesan
• 5–6 tbsp ready-made pesto
• 300 ml heavy cream
• Olive oil for cooking
• Salt and freshly ground black pepper

Step-by-step cooking method for tender layers

1. Trim the zucchini ends and slice them thinly into rounds.
2. Heat a drizzle of olive oil in a skillet and add the crushed garlic.
3. Sauté the zucchini for about 10 minutes, until soft and lightly colored. Season with salt and pepper, then set aside.
4. Set your oven to 180°C to preheat.
5. Whisk the cream and pesto together in a bowl until smooth.
6. In a baking dish, spread a thin layer of the pesto cream to avoid sticking.
7. Place a layer of lasagna sheets on top, then add zucchini slices and torn mozzarella pieces. Spoon over some of the pesto cream.
8. Repeat the layering once more, finishing with a final sheet layer and the remaining pesto cream.
9. Sprinkle the surface generously with grated Parmesan.
10. Bake at 180°C for about 45 minutes, until bubbly and golden on top.
11. Let the lasagna rest briefly before serving so the layers settle.

Make your own vibrant basil pesto

Preparing pesto at home is quick and gives the lasagna a fresher taste. The ingredients below create enough to fold into the cream.

• 80 g grated Parmesan
• Half a bunch of fresh basil leaves
• 10 g pine nuts
• 2 garlic cloves
• 100 ml good olive oil
• 2 pinches of coarse salt

How to blend the pesto by hand

1. Place the coarse salt and peeled garlic in a mortar.
2. Mash the garlic into a paste with the pestle.
3. Add basil leaves gradually, pounding to release the aromas.
4. Mix in the pine nuts and Parmesan while continuing to crush.
5. Stream in the olive oil and grind until the mixture is smooth and glossy.

Practical tips and tasty variations

• Swap the pasta: No-boil lasagna sheets speed up the process.
• Make it lighter: Use half-and-half instead of full cream.
• Extra texture: Add sliced cherry tomatoes between layers for acidity.
• Make ahead: Assemble, cover, and refrigerate for up to 24 hours before baking.
• Storage: Keep leftovers covered in the fridge for 2–3 days and reheat portions in the oven.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.