Description

Zucchini Lasagna is a vibrant and wholesome dish that redefines traditional lasagna by replacing pasta with fresh zucchini. This delightful vegetarian meal layers thinly sliced zucchini with creamy ricotta, aromatic herbs, and homemade spinach pasta for a visually stunning centerpiece that’s as delicious as it is healthy. Perfect for family dinners or impressing guests, this recipe allows for customization by adding your favorite vegetables or spices. Enjoy the rich flavors while savoring the nutritional benefits of seasonal produce, making Zucchini Lasagna a guilt-free indulgence that everyone will love.

Ingredients

Scale

1 bunch spinach
1 kilo flour
2 eggs
8 medium zucchini
1 quart ricotta cheese
Fresh basil and parsley
Panko bread crumbs
Grated Parmigiano Reggiano

Instructions

In a food processor, blend spinach and eggs until smooth.
On a clean surface, create a mound of flour and pour the spinach mixture into the well. Mix with hands until combined.
Knead until smooth, wrap in plastic, and let rest.
Prepare the ricotta filling by mixing ricotta, lemon zest, herbs, olive oil, salt, and pepper until smooth.
Thinly slice zucchini using a mandolin slicer.
Roll out dough into thin sheets using a rolling pin or pasta machine; cut into lasagna sheets.
Preheat oven to 425°F (220°C).
Layer in a greased baking dish: pasta sheet, ricotta filling, zucchini slices; repeat until all ingredients are used.
Top with panko mixture, grated cheese, and drizzle with olive oil.
Bake until golden and bubbling.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Main
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 slice (approximately 200g)
Calories: 350
Sugar: 4g
Sodium: 500mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 18g
Cholesterol: 80mg

Keywords: For extra flavor, add garlic or spices to the ricotta mixture. Let the lasagna rest before slicing to maintain structure. Feel free to substitute ricotta with cottage cheese or mascarpone for variety.