Recipes › Pasta › Zucchini Lasagna Recipe

Zucchini Lasagna Recipe

Recipe by Pedro M. A. Neves

Zucchini Lasagna is a lighter, vegetable-forward interpretation of the Italian classic, featuring tender sheets of grilled zucchini layered with creamy ricotta, fresh basil, and rich tomato sauce. This dish celebrates the abundance of summer zucchini while maintaining the comforting, satisfying nature of traditional lasagna. It's an elegant main course that works beautifully for both family dinners and entertaining.

Ingredients

• 1.2 kg (2.6 lbs) zucchini, sliced lengthwise into ¼-inch (6 mm) thick strips
• 500 g (1 lb 2 oz) whole milk ricotta cheese
• 250 g (9 oz) fresh mozzarella, thinly sliced or torn
• 60 g (2 oz) Parmigiano-Reggiano, finely grated
• 1 large egg
• 750 ml (3 cups) tomato passata or crushed San Marzano tomatoes
• 3 cloves garlic, minced
• 15 g (½ oz) fresh basil leaves, plus more for garnish
• 60 ml (¼ cup) extra virgin olive oil
• 10 ml (2 teaspoons) sea salt, divided
• 5 ml (1 teaspoon) freshly ground black pepper
• 2.5 ml (½ teaspoon) dried oregano
• Pinch of freshly grated nutmeg

Instructions

1. Slice zucchini lengthwise into ¼-inch strips. Arrange on clean kitchen towels, sprinkle with 5 ml (1 teaspoon) salt, and let sit for 15 minutes to release excess moisture. Pat dry thoroughly with paper towels.

2. Heat a large grill pan or cast-iron skillet over medium-high heat. Brush each zucchini strip lightly with olive oil on both sides. Working in batches, grill for 2-3 minutes per side until tender with light char marks. Transfer to a clean plate and cool slightly.

3. While zucchini cools, prepare the tomato sauce. Heat 30 ml (2 tablespoons) olive oil in a saucepan over medium heat, add minced garlic, and sauté for 30 seconds until fragrant. Add tomato passata, dried oregano, remaining 5 ml (1 teaspoon) salt, and black pepper. Simmer for 10 minutes, stirring occasionally.

4. In a large bowl, combine ricotta, egg, Parmigiano-Reggiano, fresh basil, nutmeg, and a pinch of black pepper. Whisk until smooth and well combined.

5. Spread a thin layer of tomato sauce on the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange a single layer of grilled zucchini strips, overlapping slightly. Spread one-third of ricotta mixture over zucchini, then distribute one-third of mozzarella slices.

6. Repeat layering twice more: sauce, zucchini, ricotta mixture, and mozzarella, finishing with a final layer of zucchini strips topped with remaining sauce and mozzarella.

7. Preheat oven to 190°C (375°F). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15-20 minutes until the top is golden and bubbling at the edges.

8. Remove from oven and let rest for 10 minutes before serving. This allows the layers to set and makes portioning easier.

Substitutions

• Replace ricotta with an equal amount of labneh or thick Greek yogurt for a tangier, lower-fat option
• Substitute fresh mozzarella with grated aged provolone for a more pronounced, sharper flavor
• Use spinach or kale in addition to or instead of some zucchini layers for added green vegetables and minerals
• Replace egg binder with 30 ml (2 tablespoons) of cornstarch mixed with 30 ml (2 tablespoons) of milk for a vegan-friendly version

Tips

• Salting and patting zucchini dry is crucial to prevent a watery final dish and ensure proper texture
• For best results, use San Marzano tomatoes or high-quality passata, as the tomato flavor is prominent in this lighter lasagna
• The lasagna can be assembled up to 8 hours ahead, covered, and refrigerated before baking; add 5-10 minutes to baking time if baking from cold
• Letting the finished lasagna rest before serving is essential for clean, sturdy portions

Zucchini lasagna represents the modern evolution of Italian regional cooking, particularly influenced by Southern Italian and Mediterranean traditions that emphasize seasonal vegetables. While classical lasagna della Bolognese dominates Northern Italy, vegetable-forward layered dishes honor the Italian principle of respecting and celebrating what the season provides in local markets.

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