Pin it
These summer vegetable lasagna layers tender zucchini and fresh homemade pasta into an unforgettable Mediterranean dish. By incorporating sun-dried tomatoes, golden pine nuts, and olive tapenade, this lighter version celebrates Italian flavors while putting a fresh spin on the classic recipe. It's become a staple for warm weather entertaining in my kitchen, winning over even traditional lasagna purists.
When I served this at our last family gathering, my mother-in-law - usually skeptical of modern takes on Italian classics - asked for the recipe after her second helping. The secret lies in taking time with the homemade pasta and carefully selecting quality ingredients.
Key Ingredients
- Type 00 Flour (200g): This fine Italian flour creates silky, delicate pasta. All-purpose flour can substitute if needed
- Fresh Eggs (2): Room temperature eggs are essential for proper pasta dough. Remove from fridge 1 hour before use
- Zucchini (1kg): Choose small, firm ones for denser flesh and less water content. Roma variety works especially well
- Buffalo Mozzarella (1 ball): Its creamy texture and subtle flavor enhance the dish. Select artisanal buffalo milk mozzarella
- Pine Nuts (50g): Light toasting brings out their nutty flavor. Adds wonderful textural contrast
Step-by-Step Instructions
- 1. Fresh Pasta Preparation
- Sift flour onto work surface, creating a well
- Add eggs and olive oil to center
- Gradually incorporate flour using a fork
- Knead vigorously for 10 minutes until smooth
- Wrap in plastic and rest for minimum 2 hours
- Divide into 3 equal portions
- Roll each portion through pasta machine, decreasing thickness
- Cut to fit baking dish
- 2. Creamy Sauce Preparation
- Toast pine nuts in dry pan until golden
- Gently heat cream with chopped basil
- Stir in grated parmesan until melted
- Add tapenade and chopped sun-dried tomatoes
- Let steep 10 minutes off heat
- Blend briefly until smooth
- Keep warm
- 3. Preparing the Zucchini
- Wash and thoroughly dry zucchini
- Slice into even thin rounds
- Heat olive oil in large pan
- Add minced garlic to infuse oil
- Cook zucchini in batches until golden
- Season with salt and pepper
- Drain on paper towels
- 4. Assembly Process
- Preheat oven to 180°C fan
- Generously butter baking dish
- Spread thin layer of cream sauce
- Place first pasta layer
- Add 1/3 of zucchini
- Cover with cream sauce
- Sprinkle with parmesan
- Repeat layers three times
- Top with mozzarella slices
- Finish with pine nuts and parmesan
- 5. Final Baking
- Bake middle rack 25-30 minutes
- Watch cheese browning
- Look for golden top and bubbling edges
- Rest 10 minutes before serving
- Garnish with fresh basil and olive oil drizzle
Pin it
Making fresh pasta remains my favorite part of this recipe. The aroma and silky texture bring back memories of cooking classes in Bologna, where I learned the importance of taking time to create perfect pasta.
Final Thoughts:
This zucchini lasagna represents the perfect balance of tradition and culinary creativity. Each time I prepare it, I remember the first time I ventured beyond the classic recipe to create something new. The result honors traditional lasagna while introducing Mediterranean freshness. It proves that culinary innovation can emerge from respecting tradition.
Frequently Asked Questions
- → Can store-bought lasagna sheets be used?
- Absolutely, pre-made lasagna sheets can save time, but using fresh homemade ones gives unmatched texture.
- → How can I prevent watery lasagna?
- Make sure to drain cooked zucchini well to avoid excess liquid in the dish.
- → Can I prepare this in advance?
- Yes, both the pasta and the sauce can be made a day beforehand. Assemble a few hours before baking.
- → Is this lasagna freezer-friendly?
- Yes, it freezes nicely after baking. To reheat, bake at 320°F for about 25–30 minutes.
- → Is purple basil a must?
- Not at all! Regular green basil works too, but purple basil adds unique flavor and a pop of color.