Why You’ll Love This Recipe

This Zucchini Lasagna is a flavorful, healthier alternative to traditional lasagna. The zucchini acts as a perfect substitute for pasta, keeping the dish light and full of fresh flavor. The homemade spinach pasta dough adds a rich, hearty texture while complementing the creamy ricotta filling. The addition of herbs, lemon zest, and a crispy panko topping elevates the dish to a new level of deliciousness. It’s the perfect combination of comfort food and wholesome ingredients!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta Dough:

1 bunch spinach
1 kg flour
2 eggs

For the Filling:

20 leaves basil
2 tablespoons olive oil
½ bunch parsley, finely chopped
1 quart container ricotta cheese
Zest from 1 lemon
2 teaspoons grey salt
Black pepper to taste
8 medium zucchinis

For the Topping:

½ cup panko bread crumbs
1 teaspoon garlic powder
1 teaspoon fresh thyme, finely chopped
1 teaspoon salt
Grated Parmigiano
Extra virgin olive oil

Directions

1. Make the Pasta Dough

In a food processor, combine spinach and eggs. Blend until smooth.
On a flat surface, pour the flour and create a well in the center.
Pour the spinach and egg mixture into the well and mix with your hands until a dough forms. Knead until smooth.
Cover with plastic wrap and set aside to rest for about 30 minutes.

2. Prepare the Ricotta Filling

In a bowl, combine ricotta cheese, lemon zest, chopped basil, parsley, grey salt, black pepper, and olive oil. Mix well and set aside.

3. Prepare the Zucchini

Using a mandolin or sharp knife, thinly slice the zucchini lengthwise into thin strips. Set aside.

4. Prepare the Pasta Sheets

Roll out the dough into thin sheets using a pasta machine. Begin with the thickest setting and gradually work your way to the second thinnest setting.
Slice the sheets into lasagna-sized pieces.

5. Preheat the Oven

Preheat your oven to 425°F (220°C).

6. Assemble the Lasagna

Brush the bottom of a 9×9-inch baking dish with olive oil.
Start layering the lasagna: place a pasta sheet, followed by a layer of ricotta filling, then a layer of zucchini. Repeat the process until the dish is full, finishing with a layer of zucchini on top.

7. Add the Topping

In a small bowl, mix panko bread crumbs, garlic powder, fresh thyme, and salt.
Sprinkle this mixture over the top of the lasagna.
Drizzle with extra virgin olive oil and sprinkle with grated Parmigiano.

8. Bake the Lasagna

Bake the lasagna for 25-30 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let it rest for 5-10 minutes before slicing and serving.

Servings and Timing

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 10 minutes (including resting time)

Nutritional Information (Approx. per serving)

Calories: 350 kcal
Carbohydrates: 45 g
Protein: 15 g
Fat: 14 g
Saturated Fat: 4 g
Fiber: 5 g
Sugar: 6 g
Sodium: 500 mg
Cholesterol: 35 mg

Variations and Substitutions

Gluten-Free Version: Substitute the regular flour with a gluten-free flour blend for the pasta dough.
Dairy-Free: Use a dairy-free ricotta or vegan cheese alternative for the filling to make this dish fully plant-based.
Herb Variations: Experiment with different herbs like oregano or sage for added flavor in the ricotta filling.
No-Bake Option: If you prefer, you can make a no-bake version by simply assembling the layers and refrigerating overnight before serving.

Storage/Reheating

Storage: Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days.
Freezing: This lasagna freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) until warmed through.
Reheating: Reheat individual portions in the microwave or place the entire lasagna back in the oven at 350°F for 10-15 minutes until heated thoroughly.

FAQs

Can I use store-bought pasta sheets?

Yes, you can use store-bought lasagna sheets for convenience. Just be sure to cook them according to the package instructions before assembling the lasagna.

Can I make this lasagna ahead of time?

Yes, this lasagna can be assembled ahead of time and stored in the refrigerator for up to a day. Just bake it when you’re ready to serve.

How do I keep the zucchini from getting too watery?

To prevent excess moisture from the zucchini, make sure to slice it thinly and optionally sprinkle with a little salt to draw out some of the moisture. Pat the slices dry before layering.

Can I add other vegetables to the lasagna?

Absolutely! You can add sautéed spinach, mushrooms, or roasted bell peppers for extra flavor and nutrition.

Can I make this without the spinach pasta dough?

If you prefer a simpler version, you can substitute the homemade spinach dough with regular pasta sheets or even zucchini strips as a low-carb option.

Conclusion

This Zucchini Lasagna is a lighter, veggie-packed take on the traditional lasagna that doesn’t skimp on flavor. With its layers of creamy ricotta, fresh zucchini, and homemade spinach pasta dough, it’s a hearty and satisfying dish that’s perfect for any occasion. Whether you’re looking for a comforting dinner or something special for a gathering, this lasagna is sure to impress and please everyone at the table!