Zucchini Lasagna
Indulge in a comforting yet refreshing Zucchini Lasagna that redefines the classic dish! This vibrant recipe swaps traditional pasta for layers of fresh zucchini and homemade spinach dough, creating a delightful meal that’s perfect for busy weeknights or special gatherings. With its creamy ricotta filling, fragrant herbs, and colorful presentation, this dish will impress everyone at your table. It’s not only delicious but also vegetarian-friendly and packed with wholesome ingredients. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this lasagna promises to become a family favorite!
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6
- Category: Main
- Method: Baking
- Cuisine: Italian
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 ricotta
- Zest from 1 lemon
- 8 medium zucchinis
- Panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- Grated Parmigiano Reggiano
Instructions
- Make the pasta dough by blending spinach and eggs in a food processor. Combine with flour on a working surface to form a dough.
- Prepare the filling by mixing ricotta cheese with lemon zest, basil, parsley, grey salt, black pepper, and olive oil.
- Thinly slice zucchini lengthwise with a mandolin or knife.
- Roll out the pasta dough into thin sheets.
- Assemble the lasagna by layering pasta sheets, filling, and zucchini slices in a baking dish.
- Top with panko mixture and Parmigiano Reggiano.
- Bake at 425°F (220°C) for about 45 minutes until golden.
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 380
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 80mg
Find it online: https://simplemealbox.com/zucchini-lasagna/