Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Zucchini Lasagna

Zucchini Lasagna is a delightful twist on traditional lasagna, perfect for any occasion. This dish layers homemade spinach pasta with creamy ricotta and fresh zucchini, creating a vibrant and satisfying meal that’s both healthy and comforting. With each bite, you’ll experience the rich flavors of seasonal vegetables and aromatic herbs. Ideal for family dinners or gatherings with friends, this recipe not only showcases the beauty of fresh ingredients but also offers a fun cooking project to enjoy together.

  • Total Time: 1 hour
  • Yield: Serves 8

Ingredients

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

Instructions

  1. Make the pasta dough by blending spinach and eggs in a food processor, then combine with flour until smooth.
  2. Prepare the ricotta filling by mixing ricotta, lemon zest, basil, parsley, olive oil, salt, and pepper.
  3. Thinly slice the zucchini using a mandolin slicer.
  4. Roll out the pasta sheets using a rolling pin or pasta machine.
  5. Preheat your oven to 425°F (220°C).
  6. Assemble layers in a baking dish: pasta sheet, ricotta filling, zucchini slices—repeating until all ingredients are used.
  7. Top with panko mixture and grated Parmigiano Reggiano before baking for about 30 minutes until golden brown.
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 3g
  • Sodium: 440mg
  • Fat: 14g
  • Saturated Fat: 5g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 5g
  • Protein: 15g
  • Cholesterol: 120mg

Keywords: To prevent excess moisture in your lasagna, salt the zucchini slices before layering. Feel free to customize by adding cooked ground turkey or chicken to the ricotta filling for extra protein.