Zucchini Spinach Lasagna (Print Version)
# Ingredients:
→ Dough
01 -
A handful of fresh spinach leaves
02 -
1 kilogram plain white flour
03 -
2 big eggs
→ Stuffing
04 -
Zest of one lemon
05 -
2 spoons of olive oil (extra virgin)
06 -
1 quart ricotta cheese
07 -
Half a bunch of parsley, chopped fine
08 -
20 basil leaves (fresh)
09 -
2 teaspoons coarse grey salt
10 -
Black pepper, freshly ground, as needed
11 -
8 average-sized zucchini
→ Top Layer
12 -
Grated Parmigiano-Reggiano (fresh)
13 -
1 teaspoon garlic powder
14 -
A drizzle of olive oil (extra virgin)
15 -
1 cup panko crumbs
16 -
1 teaspoon minced fresh thyme
17 -
1 teaspoon table salt
# Instructions:
01 -
Spinach and eggs go into the food processor. Blend till it looks super smooth.
02 -
On a surface, mound your flour and make a pocket in the center. Gradually mix the spinach blend into the flour using your hands.
03 -
Work the dough until it feels soft and smooth. Wrap it up in plastic and let it rest.
04 -
In a bowl, stir together ricotta, lemon zest, basil (sliced thin), parsley, pepper, salt, and olive oil. Make sure it's evenly blended.
05 -
Carefully slice zucchini along its length using a mandolin slicer. Put aside for later.
06 -
Dust dough with some flour and roll it through a pasta roller. Start thick and go thinner until it's almost see-through. Cut into dish-sized panels.
07 -
Set the oven to 220°C (425°F) to preheat.
08 -
Brush olive oil inside your baking pan. Add a pasta sheet, spread on the filling, then add zucchini strips. Repeat till the dish is full, ending with zucchini on top.
09 -
In a bowl, mix breadcrumbs, thyme, garlic powder, and salt. Sprinkle this on your top zucchini layer.
10 -
Top everything with grated Parmigiano-Reggiano and a bit of olive oil. Bake until bubbly and golden, about 25–30 minutes.
# Notes:
01 -
Let it sit for 10–15 minutes before cutting so it holds its shape better.