Fresh Zucchini Spinach Lasagna

This zucchini lasagna turns basic items into an impressive veggie-focused meal that pairs the freshness of zucchini with silky ricotta and handcrafted spinach pasta. The mix delivers a lighter but still hearty spin on classic lasagna that's ideal for highlighting summer veggies.

I came up with this dish when my garden gave me way too many zucchinis. These days it's our favorite summer meal for guests, and even folks who aren't big on veggies ask for the instructions before they leave.

What You'll Need

• Handmade spinach pasta: Brings lovely color and nutty taste. The spinach adds moisture that makes this dough super easy to handle.
• Garden zucchini: Cut ultra-thin for gentle layers throughout. Pick firm medium zucchini with smooth, unmarked skin.
• Full-fat ricotta: Makes up the smooth core of this lasagna. Go for quality ricotta that shows small curds for better texture and taste.
• Lemon peel: Adds zip to the whole dish and balances the rich cheese filling. A microplane gets you the thinnest zest without the bitter white part.
• Garden herbs: With basil, parsley, and thyme that fill the lasagna with amazing smells. Always pick bright green herbs with no droopy parts.
• Panko crumbs: Give you that must-have crunchy golden top. Their fluffy texture browns better than regular breadcrumbs.
• Real Parmigiano Reggiano: Adds savory depth and saltiness. Always buy a chunk and grate it yourself instead of pre-shredded stuff.

How to Make It

Whip up the spinach mixture:

Blend fresh spinach with eggs till totally smooth without any green bits. You want a bright green mix that looks like a thick smoothie.

Make your pasta dough:

Pile flour and make a hole in the middle big enough for all your liquid without spilling. Mix in flour bit by bit to avoid lumps until the dough isn't sticky but still feels soft.

Work that dough:

Push and fold the dough hard for at least 8 minutes until it feels smooth, stretchy and bounces back when you poke it. This workout builds gluten that gives your pasta its great texture.

Let dough chill out:

Cover tightly with plastic so it won't dry out and leave it at room temp for 30 minutes to relax the gluten and make rolling way easier.

Stir up the filling:

Mix all filling stuff really well so the herbs, lemon bits, and seasonings spread evenly in the ricotta. Try it and add more salt and pepper if needed.

Cut your zucchini:

Use a mandoline on its thinnest setting for paper-thin slices. Getting them all the same thickness helps them cook evenly. If using a knife, grab your sharpest one and aim for super thin cuts.

Flatten the pasta:

Begin with your machine on its widest setting and run dough through many times, folding between passes until smooth. Slowly make it thinner with each pass until you reach the almost-thinnest setting.

Trim pasta sheets:

Cut rolled pasta into shapes that fit your baking dish without much overlap. Sprinkle flour between sheets so they don't stick together.

Stack everything up:

Start with olive oil, then pasta, ricotta and zucchini, and keep repeating until your dish is full. Push down softly on each layer to get rid of air pockets that might make your lasagna sink while cooking.

Put on the crunchy top:

Stir breadcrumb mix thoroughly before sprinkling lots over the last zucchini layer. The crumbs should totally cover the top to make an even golden crust.

I stumbled on the spinach pasta when trying to use up some spinach that was about to go bad in my fridge. What started as just being practical turned into my favorite part of this dish—the bright green pasta looks stunning when you cut into the lasagna and its light veggie flavor works perfectly with the filling.

Prep in Advance

You can put this zucchini lasagna together up to a day before you need to bake it. Just wrap it tight with plastic and keep it in the fridge, but let it warm up on the counter for half an hour before cooking so it heats evenly. You can also freeze the uncooked lasagna for up to 3 months if you wrap it in plastic and foil twice. Make sure to thaw it completely in your fridge before baking.

Saving Extras

After it's cooked, this lasagna stays good in the fridge for about 4 days. Single portions heat up nicely in a 350°F oven covered with foil for around 15 minutes or until hot all through. Microwaving works if you're in a hurry but you'll lose the crispy top. For best results, throw some extra Parmigiano and breadcrumbs on top when reheating to bring back that nice crunch.

Swap Outs

Don't have time for homemade pasta? Store bought fresh lasagna sheets will do the trick though they'll taste different. You can also use no-boil lasagna noodles dunked in hot water for 5 minutes to soften them a bit before building your dish.

The crispness of zucchini and scratch-made pasta create a gorgeous seasonal meal that looks as good as it tastes. Savor every bit of texture and flavor in this summer favorite!

Foire aux questions sur la recette

→ Is it okay to use store-bought lasagna sheets?

Sure, pre-made lasagna sheets are a good shortcut. While fresh spinach pasta has its unique taste, pre-made sheets work perfectly. Aim for thin ones to get that homemade pasta texture.

→ How can I stop zucchini lasagna from being soggy?

Sprinkle salt on your zucchini slices, let them rest for 10-15 minutes, and then pat them dry. This trick draws out the extra water that might otherwise make the dish too wet.

→ Can I prepare zucchini lasagna ahead?

You sure can! Assemble the dish and refrigerate it for up to a day before baking. Just let it sit out for 30 minutes to come to room temp before baking, and only add the breadcrumbs right before the oven.

→ What’s a good swap for ricotta cheese?

Blended cottage cheese is a great alternative. For a fancier option, try mixing mascarpone and soft goat cheese. Need a dairy-free choice? Silken tofu blended with lemon juice, herbs, and nutritional yeast works well too.

→ How do I tell when zucchini lasagna is done?

The lasagna is ready when it’s bubbly at the edges, the top is golden and crispy, and a test knife in the center comes out hot. Let it rest for 15 minutes to firm up before serving.

→ What pairs nicely with zucchini lasagna?

Go for a fresh arugula salad with lemon dressing. Garlic bread or focaccia is great for soaking up the sauce. A medium-bodied Italian red like Chianti or Montepulciano d’Abruzzo complements it beautifully.