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Photo of Veal and zucchini lasagne by WW

Veal and zucchini lasagne

Total Time
1 hr 45 min
30 min
1 hr 15 min
Try our delicious twist on this Italian classic! We’ve snuck in zucchini and mushrooms, while still keeping that rich lasagne taste to really satisfy. It’s perfect for lunch the next day, or freeze some portions for those busy nights when you need something snappy


Olive oil

1 tsp


300 g, chopped

Brown onion

1 medium, finely chopped

Veal mince

300 g


3 clove(s), crushed

Tomato passata

1¼ cup(s), with herbs, (325g)

97% fat-free cottage cheese

250 g, (1 tub)

Skim milk

cup(s), (80ml)

Grated parmesan cheese

¼ cup(s), (20g)


375 g, thinly sliced lengthways

Dry lasagne sheet

7 individual, small, (16g each)


½ cup(s), grated, (60g)


  1. Preheat oven to 180°C. Heat half the oil in a frying pan over medium-high heat. Stir mushroom for 5 minutes or until golden. Transfer to a plate. Heat remaining oil over medium-high heat. Stir onion for 3 minutes or until golden. Add veal and garlic. Cook, stirring, for 3 minutes or until mince is brown. Add mushroom and 1 cup of passata to pan. Stir until heated through.
  2. Whisk cottage cheese, milk and parmesan until smooth. Cook zucchini in a saucepan of boiling water for 1 minute or until tender. Drain. Refresh under cold water.
  3. Spread remaining passata over the base of a 1.5L (6-cup) capacity baking dish. Top with 2 lasagne sheets, breaking to fit, in a single layer. Top with half the veal mixture and half the zucchini. Top with 2 more lasagne sheets and remaining veal mixture. Top with remaining lasagne sheets, remaining zucchini and cottage cheese mixture. Top with mozzarella. Bake for 50-60 minutes or until golden.


SERVING SUGGESTION: Mixed leaves drizzled with balsamic vinegar.