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Zucchini Lasagna

Zucchini Lasagna
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Zucchini Lasagna is a delightful and nutritious twist on the classic Italian dish, perfect for those looking to enjoy comfort food without compromising on health. This recipe features layers of fresh zucchini, homemade spinach-infused pasta, and a creamy ricotta filling that will tantalize your taste buds. Each bite offers a burst of flavor from aromatic basil and parsley, while the crispy topping adds a satisfying crunch. Whether you’re serving it at a family gathering or enjoying a cozy dinner at home, this Zucchini Lasagna is sure to impress!

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
  • 1 zest from lemon
  • 2 teaspoons grey salt
  • Black pepper to taste
  • 8 medium zucchini
  • 1/2 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. Prepare the pasta dough by blending spinach with eggs, then mixing with flour until smooth. Knead and set aside.
  2. Make the ricotta filling by combining ricotta, lemon zest, basil, parsley, olive oil, salt, and pepper in a bowl.
  3. Thinly slice zucchini using a mandolin slicer.
  4. Roll out the pasta dough into thin sheets for layering.
  5. Preheat the oven to 425°F (220°C). In an oiled baking dish, layer pasta sheets with ricotta filling and zucchini slices until all ingredients are used.
  6. For the topping, mix panko with garlic powder, thyme, salt, and sprinkle over the lasagna along with grated cheese. Bake for about 30-40 minutes or until golden brown.

Nutrition

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