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This homemade zucchini lasagna transforms simple ingredients into a stunning vegetable-forward dish that balances the brightness of fresh zucchini with rich, creamy ricotta and homemade spinach pasta. The combination creates a lighter yet still satisfying take on traditional lasagna that's perfect for showcasing summer produce.
I first created this dish when my garden produced more zucchini than I knew what to do with. Now it's become our go-to summer dinner party recipe that even vegetable-skeptical guests request the recipe for before leaving.
Ingredients
- Homemade spinach pasta dough: Adds vibrant color and earthy flavor. The spinach provides moisture which makes this dough particularly easy to work with.
- Fresh zucchini: Sliced paper thin creates delicate layers throughout the dish. Look for firm medium sized zucchini with unblemished skin.
- Whole milk ricotta: Forms the creamy heart of this lasagna. Choose high quality ricotta with visible curds for the best texture and flavor.
- Lemon zest: Brightens the entire dish and cuts through the richness of the cheese filling. A microplane creates the finest zest without bitter pith.
- Fresh herbs: Including basil, parsley, and thyme infuse the lasagna with aromatic complexity. Always choose vibrant green herbs with no wilting.
- Panko bread crumbs: Create the essential crispy golden topping. Their light airy texture browns more beautifully than standard breadcrumbs.
- Parmigiano Reggiano: Adds umami depth and saltiness. Always buy a wedge and grate it fresh rather than using pre grated versions.
Step-by-Step Instructions
- Create the spinach base:
- Process fresh spinach with eggs until completely smooth with no visible spinach pieces. The mixture should be vibrant green and have a smoothie like consistency.
- Form the pasta dough:
- Create a well in the flour mountain large enough to hold all the liquid without spilling. Incorporate flour gradually to prevent lumps allowing the dough to absorb flour until it no longer feels sticky but remains pliable.
- Knead to perfection:
- Work the dough vigorously for at least 8 minutes until it becomes smooth elastic and springs back when poked. The kneading develops gluten which gives the pasta its perfect texture.
- Rest the dough:
- Wrap tightly in plastic to prevent drying and allow to rest at room temperature for at least 30 minutes which relaxes the gluten and makes rolling easier.
- Mix the filling:
- Combine all filling ingredients thoroughly ensuring the herbs, lemon zest, and seasonings are evenly distributed throughout the ricotta. Taste and adjust salt and pepper as needed.
- Slice the zucchini:
- Use a mandoline set to the thinnest setting to create paper thin slices. Consistent thickness ensures even cooking. If slicing by hand, use a very sharp knife and aim for 1/16 inch thickness.
- Roll the pasta:
- Start with the machine at its widest setting passing the dough through repeatedly folding it between passes until smooth. Gradually reduce the setting with each pass until reaching the second thinnest setting.
- Cut pasta sheets:
- Trim rolled pasta into rectangles that fit your baking dish with minimal overlap. Dusting with flour between sheets prevents sticking.
- Layer the components:
- Start with olive oil, then pasta, ricotta and zucchini, repeating until the dish is filled. Press down gently on each layer to remove air pockets which can cause the lasagna to collapse during cooking.
- Add the crispy topping:
- Mix breadcrumb ingredients thoroughly before sprinkling generously over the top layer of zucchini. The crumbs should completely cover the surface to create an even golden crust.
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The spinach pasta dough was a happy accident that came from trying to use up wilting spinach in my refrigerator. What started as a practical solution became my favorite part of this dish the vibrant green pasta sheets create a beautiful presentation when you cut into the lasagna and the subtle vegetal flavor complements the filling perfectly.
Make Ahead Options
This zucchini lasagna can be fully assembled up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate but allow it to come to room temperature for 30 minutes before baking for more even cooking. The unbaked lasagna can also be frozen for up to 3 months wrapped in a double layer of plastic wrap and foil. Thaw completely in the refrigerator before baking.
Storing Leftovers
Once baked this lasagna keeps beautifully in the refrigerator for up to 4 days. Individual portions reheat well in a 350°F oven covered with foil for about 15 minutes or until heated through. The microwave works in a pinch but sacrifices the crispy topping. For best results sprinkle additional Parmigiano and breadcrumbs on top when reheating to restore that delightful crunch.
Ingredient Substitutions
No time to make homemade pasta? Store bought fresh lasagna sheets work well though the flavor will be different. Alternatively use no boil lasagna noodles soaked in hot water for 5 minutes to soften them slightly before assembling.
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The freshness of zucchini and homemade pasta create a stunning seasonal dish that's as visually appealing as it is delicious. Enjoy every layer of texture and flavor in this summer classic!
Frequently Asked Questions
- → Can I use store-bought pasta sheets instead of making them from scratch?
Yes, you can substitute store-bought fresh pasta sheets to save time. While you'll miss the spinach flavor in the pasta, the dish will still be delicious. Look for thin lasagna sheets that closely mimic homemade pasta texture.
- → How do I prevent my zucchini lasagna from being watery?
To prevent excess moisture, lightly salt your sliced zucchini and let them sit for 10-15 minutes, then pat dry with paper towels before assembling. This draws out moisture that could make your lasagna soggy during baking.
- → Can this zucchini lasagna be made ahead of time?
Yes, you can assemble the lasagna up to 24 hours before baking. Cover tightly with plastic wrap and refrigerate. Remove from the refrigerator 30 minutes before baking to allow it to come to room temperature, then add the panko topping just before it goes into the oven.
- → What can I substitute for ricotta cheese?
Cottage cheese (drained and blended smooth) makes an excellent substitute. Alternatively, a mixture of soft goat cheese and mascarpone works well. For a dairy-free version, consider silken tofu blended with nutritional yeast, lemon juice, and herbs.
- → How do I know when my zucchini lasagna is done baking?
The lasagna is done when the top is golden brown, the panko is crispy, and the edges are bubbling slightly. Insert a knife into the center - it should feel hot and the pasta should be tender. Let it rest for 15 minutes before serving to allow the layers to set.
- → What side dishes pair well with zucchini lasagna?
A simple arugula salad with lemon vinaigrette makes a perfect light accompaniment. Garlic bread or focaccia helps soak up the delicious sauce. For wine pairing, consider a medium-bodied Italian red like Chianti or Montepulciano d'Abruzzo.