Zucchini Lasagna

bengingi’s Zucchini Lasagna is a delightful dish that showcases the vibrant flavors of fresh vegetables. This Zucchini Lasagna is perfect for family dinners, gatherings, or even a cozy night in. Its unique twist comes from the homemade spinach pasta and rich ricotta filling, making it a standout meal that everyone will love. Enjoy a slice of this comforting lasagna and celebrate the goodness of seasonal produce!

Why You’ll Love This Recipe

• Healthy and Wholesome: Packed with nutrients from zucchini and spinach, this dish is as good for you as it is delicious.
• Vegetarian Delight: A fantastic option for vegetarians that satisfies all appetites without compromising on flavor.
• Versatile Layers: You can mix and match fillings or add other veggies based on what’s in season, making it adaptable to your taste.
• Fun Cooking Experience: Making fresh pasta can be an enjoyable activity to share with family and friends.
• Stunning Presentation: The vibrant colors of green zucchini and spinach make for an eye-catching dish that’s sure to impress.

Tools and Preparation

Gathering the right tools before you start will make the process smoother. Here’s what you’ll need:

Essential Tools and Equipment

• Food processor
• Rolling pin or pasta machine
• Baking dish
• Mandolin (or sharp knife)
• Mixing bowls

Importance of Each Tool

• Food processor: Quickly blends ingredients for the pasta dough and filling, saving time.
• Pasta machine: Ensures even thickness when rolling out dough, leading to perfectly layered lasagna.
• Mandolin: Allows for uniformly thin zucchini slices, ensuring even cooking throughout the dish.

Ingredients

For the Pasta Dough

• 1 bunch spinach
• 1 kilo flour
• 2 eggs

For the Filling

• 20 leaves Basil
• 2 tablespoons olive oil
• 1/2 bunch parsley, finely chopped
• 1 quart container ricotta
• 1 zest from lemon
• 2 teaspoons grey salt
• Black pepper
• 8 medium zucchini

For the Topping

• 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

How to Make Zucchini Lasagna

Step 1: Make the Pasta Dough

In a food processor, combine the spinach and eggs. Blend until smooth.

Step 2: Combine with Flour

On a clean surface, place the flour into a mound. Create a well in the center and pour in the spinach mixture. Gradually incorporate flour into the mixture using your hands.

Step 3: Knead the Dough

Knead until you form a smooth dough. Wrap in plastic wrap and let it rest while preparing other components.

Step 4: Prepare the Ricotta Filling

In a mixing bowl, combine ricotta, lemon zest, basil leaves (julienned), chopped parsley, grey salt, black pepper, and olive oil. Mix well until combined.

Step 5: Slice Zucchini

Using a mandolin or knife, thinly slice zucchini length-wise. Set aside until ready to assemble your lasagna.

Step 6: Roll Out Pasta Sheets

Remove dough from wrap and lightly dust with flour. Use a pasta machine to roll out sheets to your desired thickness.

Step 7: Preheat Oven

Set your oven temperature to 425°F (220°C) while you prepare your lasagna layers.

Step 8: Assemble Your Lasagna

Brush a baking dish with extra virgin olive oil. Start layering with pasta sheets followed by ricotta filling and sliced zucchini. Repeat until you’ve used all ingredients; finish with another layer of zucchini on top.

Step 9: Prepare Topping

In a small bowl, mix panko bread crumbs with garlic powder, fresh thyme, and grey salt. Sprinkle evenly over the top layer of zucchini.

Step 10: Final Touches

Before baking, generously top with freshly grated Parmigiano Reggiano cheese and drizzle lightly with extra virgin olive oil.

Now you’re ready to bake your delicious Zucchini Lasagna, which serves up to eight people! Enjoy every bite of this flavorful dish!

How to Serve Zucchini Lasagna

Zucchini lasagna is a versatile dish that can be enjoyed in many ways. Whether you’re hosting a dinner party or simply enjoying a cozy night in, here are some delightful serving suggestions to complement your meal.

Pair with a Fresh Salad

• Mixed Greens: A light salad with arugula, spinach, and a lemon vinaigrette adds freshness.
• Caprese Salad: Sliced tomatoes, fresh basil, and mozzarella drizzled with balsamic glaze enhance the flavors of the lasagna.

Add Garlic Bread

• Classic Garlic Bread: Toasted baguette slices brushed with garlic butter are perfect for scooping up lasagna.
• Herbed Focaccia: A soft focaccia topped with herbs complements the rich flavors of the dish.

Serve with Grilled Vegetables

• Seasonal Veggies: Grilled zucchini, bell peppers, and asparagus bring more color and nutrition to your plate.
• Eggplant Slices: Roasted eggplant provides a hearty side that pairs well with the lasagna.

Include a Cheese Platter

• Artisan Cheeses: A selection of soft and hard cheeses alongside crackers offers an elegant touch.
• Charcuterie Elements: Adding olives and nuts creates a delightful nibble before your main course.

How to Perfect Zucchini Lasagna

Perfecting your zucchini lasagna can elevate this dish to new heights. Here are some tips to ensure you achieve the best results.

• Use Fresh Ingredients: Always opt for fresh zucchini and herbs for optimal flavor.
• Salt the Zucchini: Sprinkle salt on sliced zucchini to draw out excess moisture before layering.
• Layer Wisely: Alternate layers of pasta, ricotta, and zucchini evenly for balanced flavor in every bite.
• Bake Covered First: Cover your lasagna with foil during the first half of baking to avoid over-browning.
• Let it Rest: Allow the lasagna to sit for about 10-15 minutes after baking for easier slicing.

Best Side Dishes for Zucchini Lasagna

To create a well-rounded meal, consider serving zucchini lasagna with these delicious side dishes. Each option pairs beautifully and enhances your dining experience.

1. Garlic Roasted Potatoes: Crispy potatoes seasoned with garlic make for a comforting side.
2. Crispy Brussels Sprouts: Roasted Brussels sprouts tossed in olive oil provide a crunchy contrast.
3. Quinoa Salad: A refreshing quinoa salad mixed with cucumbers and parsley offers texture and nutrients.
4. Sautéed Spinach: Lightly sautéed spinach seasoned with lemon is simple yet flavorful.
5. Ratatouille: This vegetable medley highlights seasonal produce, adding color to your plate.
6. Stuffed Bell Peppers: Bell peppers filled with rice and veggies complement the lasagna’s flavors perfectly.

Common Mistakes to Avoid

Making zucchini lasagna can be delightful, but there are some common pitfalls. Here are mistakes to watch out for:

• Skipping the salting step – Not salting the zucchini can lead to a watery lasagna. Salt the zucchini slices and let them sit to draw out excess moisture.
• Overcooking the pasta – If you pre-cook your pasta, it can become mushy. Roll your dough thinly and layer it raw for the best texture.
• Not letting it rest – Cutting into the lasagna right away can lead to a messy serving. Allow it to cool for at least 15 minutes before slicing.
• Neglecting seasoning – Failing to season each layer can leave your dish bland. Make sure to add salt and pepper throughout the layers of ricotta and zucchini.
• Ignoring freshness – Using wilted or old vegetables will affect the taste and texture. Always choose fresh ingredients for vibrant flavors.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Ensure that the lasagna is completely cooled before sealing.

Freezing Zucchini Lasagna

• Wrap tightly in plastic wrap and place in a freezer-safe container.
• It can be frozen for up to 3 months.

Reheating Zucchini Lasagna

• Oven – Preheat to 350°F (175°C) and cover with foil. Bake for about 20-25 minutes until heated through.
• Microwave – Heat individual portions on medium power for 2-3 minutes, checking frequently.
• Stovetop – Place in a skillet over low heat, adding a splash of broth if needed, and cover until warmed throughout.

Frequently Asked Questions

Here are some common questions about making zucchini lasagna.

Can I make Zucchini Lasagna ahead of time?

Yes, you can prepare it a day in advance. Just store it in the fridge unbaked until you’re ready to cook.

How do I prevent Zucchini Lasagna from being watery?

Salting the zucchini slices helps draw out moisture before layering them, preventing a watery result.

What can I use instead of ricotta cheese?

Cottage cheese or a homemade tofu-based filling works well as an alternative if you’re looking for variations.

Can I freeze leftover Zucchini Lasagna?

Absolutely! It freezes well when wrapped properly and stored in an airtight container.

How long does Zucchini Lasagna last in the fridge?

It lasts up to 3 days in an airtight container when stored properly after cooking.

Final Thoughts

This Zucchini Lasagna is not only delicious but also versatile. You can customize it by adding different vegetables or switching up the herbs. Enjoy this healthy twist on traditional lasagna with friends and family!

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Zucchini Lasagna

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• Author: Lara
• Total Time: 1 hour 10 minutes
• Yield: Serves 8

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Description

Zucchini Lasagna is a delicious and healthy alternative to traditional pasta dishes, showcasing the vibrant flavors of fresh vegetables. This delightful layered casserole features homemade spinach pasta, creamy ricotta filling, and tender zucchini, making it a perfect choice for family dinners or casual gatherings. Each slice is not only comforting but also packed with nutrients, ensuring everyone leaves the table satisfied. Easy to customize with seasonal vegetables, this recipe encourages creativity in the kitchen while delivering a stunning presentation. Enjoy a slice of this wholesome dish and celebrate the goodness of nature’s bounty!

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Ingredients

Scale 1x2x3x

• 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
• 1 zest from lemon
• 2 teaspoons grey salt
• Black pepper
• 8 medium zucchini
• 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

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Instructions

1. In a food processor, combine the spinach and eggs. Blend until smooth.
2. On a clean surface, place the flour into a mound. Create a well in the center and pour in the spinach mixture. Gradually incorporate flour into the mixture using your hands.
3. Knead until you form a smooth dough. Wrap in plastic wrap and let it rest while preparing other components.
4. In a mixing bowl, combine ricotta, lemon zest, basil leaves (julienned), chopped parsley, grey salt, black pepper, and olive oil. Mix well until combined.
5. Using a mandolin or knife, thinly slice zucchini length-wise. Set aside until ready to assemble your lasagna.
6. Remove dough from wrap and lightly dust with flour. Use a pasta machine to roll out sheets to your desired thickness.
7. Set your oven temperature to 425°F (220°C) while you prepare your lasagna layers.
8. Brush a baking dish with extra virgin olive oil. Start layering with pasta sheets followed by ricotta filling and sliced zucchini. Repeat until you’ve used all ingredients; finish with another layer of zucchini on top.
9. In a small bowl, mix panko bread crumbs with garlic powder, fresh thyme, and grey salt. Sprinkle evenly over the top layer of zucchini.
10. Before baking, generously top with freshly grated Parmigiano Reggiano cheese and drizzle lightly with extra virgin olive oil.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 piece (150g)
• Calories: 335
• Sugar: 3g
• Sodium: 460mg
• Fat: 16g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 65mg