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Zucchini Lasagna

Zucchini Lasagna
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Zucchini Lasagna is a healthy and delicious twist on traditional lasagna, packed with seasonal vegetables and layers of homemade spinach pasta. This vibrant dish showcases fresh zucchini, creamy ricotta, and aromatic herbs, making it a perfect choice for family dinners or special occasions. Not only is it visually appealing with its colorful layers, but it also offers a burst of flavor in every bite. With its versatility to customize ingredients based on availability, Zucchini Lasagna is an excellent way to incorporate nutritious vegetables into your meals while satisfying everyone at the table. Enjoy this delightful recipe that highlights the best of garden-fresh ingredients!

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
  • Zest from lemon
  • 2 teaspoons grey salt
  • Black pepper
  • 8 mediums 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

  1. In a food processor, combine spinach and 2 eggs. Blend until homogenous.
  2. On a working surface, pour in 1 kilo flour. Create a big hole in the middle. Slowly incorporate the spinach mixture into the flour using your hands until combined.
  3. Knead with your hands until you achieve a homogenous dough. Cover with plastic wrap and set aside.
  4. In a bowl, mix together ricotta, zest from lemon, basil (julienned), parsley (finely chopped), grey salt, black pepper to taste, and olive oil.
  5. Using a mandolin, thinly slice the zucchini lengthwise. Set aside until ready to layer.
  6. Remove pasta from plastic wrap and lightly coat with flour. Use a pasta machine to roll it out from thickest to second thinnest setting. Cut into sheets.
  7. Set your oven temperature to 425F (220C).
  8. Brush the bottom of your baking dish with extra virgin olive oil. Layer in pasta sheets, ricotta filling, and sliced zucchini (one layer across ricotta). Repeat this process until you reach the top of your dish, finishing with sliced zucchini.
  9. In a small bowl, combine panko, garlic powder, fresh thyme, and salt. Sprinkle this mixture over the assembled lasagna.
  10. Top your lasagna with generous amounts of freshly grated Parmigiano Reggiano and drizzle with extra virgin olive oil before placing it in the preheated oven.

Nutrition

Find it online: https://tastyplatepath.com/zucchini-lasagna/