Zucchini Lasagna
Zucchini Lasagna is a vibrant and healthy twist on the classic dish, perfect for those seeking a lighter vegetarian option. This delightful recipe layers fresh zucchini, homemade spinach pasta, and creamy ricotta for a comforting meal that’s as satisfying as it is nutritious. Ideal for family dinners or special occasions, Zucchini Lasagna impresses with its beautiful presentation and rich flavors while keeping your culinary experience wholesome. Whether you’re cooking for yourself or entertaining guests, this dish will surely become a favorite in your kitchen.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 bunch spinach (for pasta)
- 1 kilo flour
- 2 eggs
- 20 basil leaves
- 1 quart ricotta cheese
- 2 tablespoons olive oil
- Zucchini (sliced thinly)
- Panko bread crumbs
- Grated Parmigiano Reggiano
Instructions
- In a food processor, blend spinach with eggs until smooth.
- On a clean surface, create a well with the flour, then incorporate the spinach mixture to form dough. Knead until smooth and elastic.
- Prepare the ricotta filling by mixing ricotta, lemon zest, basil, parsley, olive oil, salt, and pepper until combined.
- Thinly slice zucchini using a mandolin slicer.
- Roll out the pasta dough to desired thickness and cut into sheets.
- Preheat your oven to 425°F (220°C).
- In an oiled baking dish, layer pasta sheets, ricotta filling, and zucchini slices repeatedly until all ingredients are used.
- Mix panko with garlic powder and thyme; sprinkle over the top layer.
- Finish with grated Parmigiano and drizzle with olive oil before baking for about 30 minutes.
Nutrition
- Serving Size: 1 slice (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 90mg
Find it online: https://allfoodierecipes.com/zucchini-lasagna/