Description

Zucchini Lasagna is a healthier take on the traditional lasagna, replacing pasta with zucchini and filling it with a creamy ricotta mixture, fresh herbs, and a crispy panko topping.

Ingredients

1 bunch spinach

1 kg flour

2 eggs

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

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Instructions

For the pasta dough: In a food processor, combine spinach and eggs, then blend until smooth. Make a well with the flour on a flat surface, pour in the spinach and egg mixture, and knead until smooth. Cover and rest for 30 minutes.
For the ricotta filling: Mix ricotta, lemon zest, basil, parsley, grey salt, pepper, and olive oil in a bowl. Set aside.
For the zucchini: Slice the zucchinis lengthwise into thin strips using a mandolin or sharp knife.
For the pasta sheets: Roll out the dough into thin sheets using a pasta machine, gradually working from thick to second-thinest setting. Cut into lasagna-sized sheets.
Preheat the oven to 425°F (220°C).
Assemble the lasagna: Brush the bottom of a 9×9-inch baking dish with olive oil. Layer the pasta, ricotta filling, and zucchini. Repeat the layers, finishing with zucchini on top.
For the topping: Mix panko bread crumbs, garlic powder, thyme, and salt. Sprinkle over the lasagna. Drizzle with olive oil and sprinkle with Parmigiano.
Bake for 25-30 minutes, or until golden brown and bubbly. Let rest for 5-10 minutes before slicing and serving.

Notes

For gluten-free, use a gluten-free flour blend for the dough.

If dairy-free, substitute the ricotta with a plant-based ricotta or vegan cheese.

Other veggies like mushrooms, spinach, or roasted bell peppers can be added for extra flavor.

For a no-bake version, assemble and refrigerate overnight before serving.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 6g
Sodium: 500mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: undefined
Trans Fat: undefined
Carbohydrates: 45g
Fiber: 5g
Protein: 15g
Cholesterol: 35mg