Tasty Zucchini Spinach Lasagna

This layered zucchini creation brings together basic components to make an impressive veggie-centered meal that perfectly balances the freshness of garden zucchini with smooth, velvety ricotta and fresh-made green pasta. The mix results in a more delicate yet completely fulfilling spin on regular lasagna that's just right for highlighting garden goodies in summer.

I came up with this dish when my backyard plot gave me way too many zucchinis. These days it's our favorite warm-weather gathering meal that even the veggie-haters ask for the cooking steps before they head home.

What You'll Need

• DIY spinach pasta mix: Brings beautiful green color and garden-fresh taste. The spinach adds moisture which makes this dough super workable.
• Garden zucchini: Cut super thin makes gentle layers throughout. Pick solid medium zucchini with smooth, undamaged skin.
• Full-fat ricotta cheese: Makes the velvety center of this dish. Go for good quality ricotta with noticeable curds for the best feel and flavor.
• Grated lemon peel: Adds zing to the whole dish and balances the rich cheese filling. A fine grater gets the thinnest peel without bitter bits.
• Garden herbs: With basil, parsley, and thyme adding wonderful scents throughout. Always pick bright green bunches with no droopy bits.
• Airy breadcrumbs: Give that must-have golden crunchy topping. Their fluffy texture browns way better than regular crumbs.
• Real Parmigiano: Gives deep savory notes and saltiness. Buy a chunk and grate it yourself instead of the pre-shredded stuff.

How To Make It

Blend the greens:

Mix raw spinach with eggs until totally smooth without any leafy bits. You want a bright green mix that looks like a thick drink.

Start your dough:

Make a hole in your flour pile big enough for all your wet stuff without overflowing. Mix in flour bit by bit to avoid bumps, letting the dough soak up flour until it's not sticky but still soft.

Work that dough:

Push and fold it hard for at least 8 minutes until it feels smooth, stretchy and bounces back when you poke it. This hard work builds structure that gives the pasta its great bite.

Let it chill:

Cover tightly in wrap so it won't dry out and leave it alone at room temp for 30 minutes so the dough can relax and roll out easier.

Stir up the filling:

Dump all filling stuff together and stir well so the herbs, lemon bits, and spices spread evenly through the cheese. Try a bit and add more salt and pepper if needed.

Cut your zucchini:

Use a slicer tool on the skinniest setting for super thin pieces. Getting them all the same thickness means they'll cook evenly. If using a knife, keep it super sharp and aim for really thin slices.

Flatten the pasta:

Begin with your pasta machine wide open, running dough through many times, folding between runs until smooth. Then make it thinner step by step until you're almost at the thinnest mark.

Trim your sheets:

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

Build your stack:

Start with oil, then pasta, cheese mix and zucchini, going again and again until you fill the dish. Push down softly on each layer to get rid of air bubbles that might make your lasagna sink while cooking.

Make it crunchy:

Mix your topping ingredients fully before sprinkling them all over the top zucchini layer. The crumbs should cover everything completely for an even golden top.

The green pasta part happened by chance when I tried using up some wilting spinach from my fridge. What started as just being practical became my favorite thing about this dish - the bright green sheets look stunning when you cut in, and the light veggie flavor works perfectly with the filling.

Prep In Advance

You can put this whole zucchini dish together up to a day before you plan to bake it. Cover it well with wrap and keep cold, but let it warm up for half an hour before cooking so it heats evenly. You can also freeze the uncooked dish for up to 3 months if you wrap it twice with plastic and foil. Just thaw completely in your fridge before cooking.

Saving Extra Portions

After baking, this dish stays good in the fridge for about 4 days. Single portions warm up great in a 350°F oven under foil for around 15 minutes until hot all through. The microwave works too but you'll lose the crunchy top. For best results, throw some extra cheese and crumbs on top when reheating to bring back that nice crunch.

Swap These If Needed

No time for homemade pasta? Shop-bought fresh lasagna sheets work fine though they'll taste different. Or you can use no-cook lasagna sheets soaked in hot water for 5 minutes to soften them up a bit before you start layering.

The crisp zucchini and handmade pasta create a gorgeous seasonal treat that looks as good as it tastes. Savor all the different textures and flavors in this summer favorite!

Recipe Q&A

→ Can I swap in store-bought pasta instead of making my own?

Absolutely! Ready-made fresh pasta sheets work great when you're short on time. You won't get that spinach flavor in the pasta, but your dish will still turn out wonderful. Try to find thin lasagna sheets that feel similar to homemade pasta.

→ How do I keep my zucchini lasagna from getting soggy?

Sprinkle some salt on your zucchini slices and let them sit for about 10-15 minutes, then dry them off with paper towels before you start layering. This pulls out extra water that might make your finished dish too wet during cooking.

→ Can I prepare this lasagna the day before?

Sure thing! You can put everything together up to a day ahead and keep it in the fridge, tightly wrapped. Just take it out about 30 minutes before cooking so it warms up a bit, and add those crunchy breadcrumbs right before it goes in the oven.

→ What can I use if I don't have ricotta?

Drained and smoothed cottage cheese works great. You could also try mixing soft goat cheese with mascarpone. If you don't do dairy, blend up some silken tofu with nutritional yeast, a squeeze of lemon juice, and your favorite herbs.

→ When is my zucchini lasagna fully cooked?

Look for a golden brown top with crispy breadcrumbs and some bubbling around the edges. Stick a knife in the middle and it should come out hot with tender pasta layers. Let it sit for about 15 minutes after baking so everything firms up nicely.

→ What should I serve with zucchini lasagna?

Try a light arugula salad with lemony dressing as a nice contrast. Some crusty garlic bread or fluffy focaccia is great for soaking up the sauce. If you want wine, go for something like Chianti or Montepulciano that won't overpower the flavors.