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Zucchini Lasagna

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Indulge in the delightful flavors of Zucchini Lasagna, a vibrant and healthy twist on traditional lasagna. This dish features layers of homemade spinach pasta, creamy ricotta cheese, and fresh zucchini, all baked to perfection for a comforting meal that’s as nutritious as it is delicious. Packed with seasonal produce and aromatic herbs, each bite offers a burst of flavor while showcasing the beauty of fresh ingredients. Perfect for family dinners or gatherings, this Zucchini Lasagna is sure to impress both vegetarians and meat-lovers alike.

Ingredients

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

Instructions

  1. In a food processor, blend spinach and 2 eggs until smooth.
  2. On a clean surface, form a mound with flour and create a well in the center; add the spinach mixture and mix to form dough.
  3. Knead until smooth, cover, and set aside.
  4. Combine ricotta, lemon zest, basil, parsley, salt, pepper, and olive oil in a mixing bowl.
  5. Thinly slice zucchini using a mandolin slicer.
  6. Roll out pasta sheets using a pasta machine.
  7. Preheat your oven to 425°F (220°C).
  8. In a baking dish, layer pasta sheets, ricotta filling, and zucchini slices until all ingredients are used.
  9. Mix panko breadcrumbs with garlic powder, thyme, and salt; sprinkle over the top.
  10. Finish with grated Parmigiano Reggiano and drizzle with olive oil before baking.

Nutrition

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