Zucchini Spinach Homemade Lasagna (Print Version)
# Ingredients:
→ Pasta Dough
01 -
1 bunch spinach, fresh
02 -
1 kg all-purpose flour
03 -
2 large eggs
→ Filling
04 -
20 fresh basil leaves
05 -
2 tablespoons extra virgin olive oil
06 -
1/2 bunch parsley, finely chopped
07 -
1 quart ricotta cheese
08 -
Zest from 1 lemon
09 -
2 teaspoons grey salt
10 -
Freshly ground black pepper, to taste
11 -
8 medium zucchini
→ Topping
12 -
1/2 cup panko bread crumbs
13 -
1 teaspoon garlic powder
14 -
1 teaspoon fresh thyme, destemmed and finely chopped
15 -
1 teaspoon salt
16 -
Parmigiano-Reggiano cheese, freshly grated
17 -
Extra virgin olive oil, for drizzling
# Instructions:
01 -
In a food processor, combine spinach and eggs. Blend until completely homogenous.
02 -
On a working surface, pour the flour and create a well in the center. Pour the spinach mixture into the well and gradually incorporate the mixture with the flour using your hands.
03 -
Continue kneading until you have a smooth, homogenous dough. Cover with plastic wrap and set aside to rest.
04 -
In a mixing bowl, combine ricotta, lemon zest, julienned basil, chopped parsley, grey salt, black pepper, and olive oil. Mix thoroughly until well combined.
05 -
Using a mandolin, thinly slice the zucchini lengthwise. Set aside for later assembly.
06 -
Lightly dust the pasta dough with flour. Using a pasta machine, start at the thickest setting and gradually work through settings until reaching the second thinnest thickness. Cut into sheets suitable for your baking dish.
07 -
Preheat the oven to 220°C (425°F).
08 -
Brush the bottom of your baking dish with olive oil. Layer pasta sheets, spread ricotta filling, and arrange zucchini strips in a single layer. Repeat until reaching the top of the dish, finishing with a layer of zucchini.
09 -
In a small bowl, combine panko bread crumbs, garlic powder, chopped thyme, and salt. Sprinkle this mixture evenly over the top layer of zucchini.
10 -
Generously top the lasagna with freshly grated Parmigiano-Reggiano and a drizzle of extra virgin olive oil. Bake in the preheated oven until golden and bubbling, approximately 25-30 minutes.
# Notes:
01 -
Allow the lasagna to rest for 10-15 minutes before serving to ensure it sets properly and is easier to slice.