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Zucchini Lasagna

Zucchini Lasagna
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Zucchini Lasagna is a vibrant and wholesome dish that celebrates the flavors of fresh seasonal vegetables. This delightful recipe swaps traditional pasta sheets for thinly sliced zucchini, creating a lighter version that’s perfect for family dinners or special gatherings. The layers of herb-infused ricotta and creamy goodness, paired with spinach pasta, make each bite a refreshing experience. Not only is this dish visually appealing, but it also packs a nutritional punch, making it an ideal choice for health-conscious eaters.

Ingredients

Scale
  • 1 bunch spinach
  • 1 kilo flour
  • 2 eggs
  • 20 leaves basil
  • 2 tablespoons olive oil
  • 1/2 bunch parsley, finely chopped
  • 1 quart container ricotta
  • Zest from 1 lemon
  • 2 teaspoons grey salt
  • Black pepper to taste
  • 8 medium zucchini
  • 1/2 cup panko bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme, de stemmed and finely chopped
  • 1 teaspoon salt
  • Grated Parmigiano Reggiano
  • Extra virgin olive oil

Instructions

  1. 1. Make the Pasta Dough: Blend spinach and eggs in a food processor. Combine with flour on a working surface, knead until smooth, cover, and let rest.
  2. 2. Prepare the Filling: Mix ricotta with lemon zest, basil, parsley, salt, pepper, and olive oil in a bowl.
  3. 3. Slice Zucchini: Use a mandolin to slice zucchini thinly.
  4. 4. Roll Out Dough: Roll dough through a pasta machine to create thin sheets; cut into appropriate sizes.
  5. 5. Assemble Lasagna: Layer pasta sheets, ricotta filling, and zucchini slices in an oiled baking dish.
  6. 6. Add Topping: Mix panko with garlic powder and thyme; sprinkle over lasagna along with grated cheese before baking at 425°F (220°C) until golden.

Nutrition

Find it online: https://tastyquick.com/zucchini-lasagna/