Zucchini Lasagna
Indulge in the vibrant flavors of our Zucchini Lasagna, a delightful twist on the classic Italian dish. This recipe replaces traditional pasta with fresh zucchini slices and features a luscious ricotta filling enhanced with fragrant herbs. The standout spinach-infused pasta dough adds a beautiful touch and an extra layer of nutrition. Perfect for family dinners or gatherings, this wholesome meal is easy to prepare and incredibly satisfying. You can make it ahead of time, allowing for stress-free entertaining. Serve it alongside a crisp salad or garlic bread for a complete dining experience. Enjoy every delicious bite!
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 8
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 1 bunch spinach
- 1 kilo flour
- 2 eggs
- 20 leaves basil
- 2 tablespoons olive oil
- 1 quart ricotta
- Zest of 1 lemon
- 8 medium zucchini
- 1/2 cup panko breadcrumbs
- Grated Parmigiano
Instructions
- In a food processor, blend spinach and eggs until smooth.
- On a clean surface, create a well in the flour and add the spinach mixture; combine until dough forms.
- Knead until smooth, wrap in plastic, and let rest.
- Mix ricotta with lemon zest, basil, parsley, salt, and pepper in a bowl.
- Thinly slice zucchini using a mandolin.
- Roll out pasta sheets to desired thickness and cut for layering.
- Preheat oven to 425°F (220°C).
- In a greased baking dish, layer pasta sheets, ricotta filling, and zucchini slices until ingredients are used up.
- Combine panko crumbs with garlic powder and thyme; sprinkle on top along with grated cheese.
- Bake for about 25-30 minutes or until golden.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 75mg
Find it online: https://saltyrecipe.com/zucchini-lasagna/