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!
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
- 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
Instructions
- In a food processor, combine the spinach and eggs. Blend until smooth.
- 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.
- Knead until you form a smooth dough. Wrap in plastic wrap and let it rest while preparing other components.
- In a mixing bowl, combine ricotta, lemon zest, basil leaves (julienned), chopped parsley, grey salt, black pepper, and olive oil. Mix well until combined.
- Using a mandolin or knife, thinly slice zucchini length-wise. Set aside until ready to assemble your lasagna.
- Remove dough from wrap and lightly dust with flour. Use a pasta machine to roll out sheets to your desired thickness.
- Set your oven temperature to 425°F (220°C) while you prepare your lasagna layers.
- 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.
- In a small bowl, mix panko bread crumbs with garlic powder, fresh thyme, and grey salt. Sprinkle evenly over the top layer of zucchini.
- 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