Lasagne with minced veal and zucchini

30 - 60 minutes
minced veal (ground veal)
oven roasted


Take the minced veal out of the fridge half an hour before preparation. Preheat the oven to 180°C (356°F).

For the béchamel sauce: melt butter in a pan, add the flour while stirring, keep stirring until roux is cooked. Add milk while stirring, and add little by little. Keep stirring, let the sauce thicken slightly and season with nutmeg, pepper and salt. Let the sauce cool down. If too thick, add some milk, stirring.

Preheat a wok pan or skillet, add 2 tablespoons of oil and fry the veal mince loose. Add the tomato sauce. Season to taste with pepper and salt to taste. Let it cool down. Grease an oven dish with olive oil. Cover the bottom of the dish with lasagne sheets. Divide 1/4 of the mince mixture, divide the zucchini slices and cover with lasagne sheets. Then divide 1/4 of the mince mixture and pour over half of the béchamel sauce. Cover with lasagne sheets. Distribute 1/4 of the mince mixture, spread the basil leaves, keep the number of leaves for garnish, spread the remaining béchamel sauce, cover with lasagne sheets. Finally, divide the remainder of the mince mixture and the mozzarella over it, cover with Parmesan cheese. Put the dish in the oven for about 30 minutes. Garnish with basil.


  • 400 grams of minced veal (ground veal)
  • 1 pot basic tomato sauce
  • 1 pack of lasagne sheets
  • 5 table spoons olive oil
  • 300 grams sliced mozzarella
  • 1 sliced courgettes
  • 150 grams Parmesan cheese
  • 1 bunch of basil
  • 50 grams of butter
  • 50 grams of flour
  • 500 ml full-cream milk
  • Nutmeg
  • Pepper from the mill
  • Salt to taste

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Better Life (Beter Leven)

Better Life Farmer Rob Foks is proud that he raises his calves under the better life mark of the Dutch Society for the Protection of Animals (De Nederlandse Dierenbescherming). In addition, he tries to make his company more and more sustainable.

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