Pin it
Zucchini ricotta lasagna offers an elegant twist on the traditional Italian classic. Each bite reveals a perfect harmony between tender, aromatic zucchini and creamy ricotta cheese, enhanced by a slow-simmered tomato sauce. This vegetarian dish transforms simple ingredients into a sophisticated meal where textures build in generous layers, creating a surprising blend that appeals to both traditional lasagna lovers and those seeking lighter fare.
Recently while hosting dinner, a devoted meat lasagna enthusiast tried this vegetarian version. His initial doubts quickly turned to praise - the key lies in properly preparing the zucchini and selecting premium quality ricotta cheese.
Essential Ingredients
- Zucchini (2.2 lbs) - Choose medium-sized, firm zucchini with bright skin. Smaller ones often have better flavor and less water content
- Ricotta (1.7 lbs) - Select full-fat artisanal ricotta with a smooth, dense texture
- Fresh Lasagna Sheets (1.1 lbs) - Fresh pasta provides more even cooking than dried
- Tomato Sauce (28 oz) - Homemade or premium quality passata
- Aged Parmesan (7 oz) - 24-month aged for optimal flavor
Step-by-Step Instructions
- 1. Preparing the Zucchini
- Wash zucchini thoroughly
- Dry completely with clean kitchen towel
- Trim ends and grate using large holes
- Salt and drain for 30 minutes
- Press firmly in clean cloth to remove moisture
- Heat olive oil with crushed garlic and thyme
- Sauté zucchini in batches until tender
- Remove aromatics and set aside
- 2. Making the Tomato Sauce
- Finely chop onions and garlic
- Sauté until translucent
- Add chopped celery
- Pour in tomato sauce and season
- Add herb bundle
- Simmer 45 minutes, stirring occasionally
- Season to taste
- 3. Preparing the Filling
- Crumble ricotta in large bowl
- Mix in cooled zucchini
- Add grated parmesan
- Incorporate eggs
- Season with nutmeg
- Add fresh basil
- Mix gently
- 4. Assembly
- Preheat oven to 350°F
- Butter baking dish
- Layer: sauce, pasta, filling
- Repeat three times
- 5. Baking
- Cover with foil for first 20 minutes
- Uncover and bake 15-20 minutes more
- Broil briefly to brown
- Rest 15 minutes before serving
Properly prepared zucchini is crucial to this dish. When carefully cooked, it creates a silky texture that rivals traditional meat lasagna. Even vegetable skeptics come back for seconds.
Pin it
Seasonal Adaptations
- Spring: Include thinly sliced asparagus
- Summer: Add sun-dried tomatoes
- Fall: Incorporate sautéed mushrooms
- Winter: Mix in roasted butternut squash
Final Thoughts
This vegetarian lasagna represents modern Italian cooking at its finest - honoring tradition while embracing contemporary tastes. The recipe demands time and attention but rewards with exceptional flavor and satisfaction. It has become a favorite for gatherings where both vegetarians and meat-lovers appreciate its refined taste.
Frequently Asked Questions
- → Can I make this lasagna ahead of time?
- Sure! You can prep it up to a day before and store it in the fridge until you're ready to bake.
- → How do I avoid runny lasagna?
- Make sure to cook the grated zucchini well to release excess moisture before mixing it with the ricotta.
- → Is this dish freezer-friendly?
- Absolutely! You can freeze it either baked or unbaked for up to 3 months. If unbaked, just add an extra 15-20 minutes to the cooking time.
- → Can I use no-boil lasagna sheets?
- Yep, they work great and can cut down baking time by 5-10 minutes.
- → What pairs well with this lasagna?
- A crisp green salad with a light vinaigrette perfectly complements this hearty dish.