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Delicious vegetarian lasagna from scratch

Featured in Saucy pasta that hits the spot.

This recipe reinvents the traditional Italian lasagna with a creative and meatless touch. Fresh, homemade pasta gives an unbeatable texture while lightly cooked zucchini adds a refreshing and flavorful filling. The creamy, basil-infused sauce paired with Mediterranean touches like tomato confit and tapenade ties everything together. Each carefully layered component balances texture and taste: soft pasta, tender zucchini, and indulgent sauce. A golden layer of mozzarella and parmesan on top provides that classic oven-baked finish we all love.
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alicia in the kitchen
Updated on Wed, 26 Feb 2025 13:00:23 GMT
Zucchini lasagna, Italian inspiration Pin it
Zucchini lasagna, Italian inspiration | Tasteofsavor.com

These Mediterranean-style zucchini lasagna layers combine tender vegetables and fresh pasta into an unforgettable culinary experience. This innovative take on classic Italian lasagna incorporates bright flavors like olive tapenade, toasted pine nuts, and sun-dried tomatoes - creating a dish that celebrates Italian cuisine while remaining delightfully light. This version has become a summer dinner favorite, winning over even traditional lasagna purists.

Last summer, I served this lasagna at a family gathering. My mother-in-law, typically skeptical of modern takes on Italian classics, asked for the recipe after her second helping. The secret lies in carefully crafting the homemade pasta and selecting quality ingredients.

Key Ingredients

  • Type 00 Flour (200g): This fine Italian flour creates silky, delicate pasta sheets. All-purpose flour can substitute if needed
  • Fresh Eggs (2): Room temperature eggs are crucial for the pasta dough. Remove from refrigerator 1 hour before use
  • Zucchini (1kg): Choose small, firm ones for denser, less watery flesh. Roma variety zucchini work exceptionally well
  • Buffalo Mozzarella (1 ball): Its creamy texture and subtle flavor enhance the dish. Select artisanal buffalo milk mozzarella
  • Pine Nuts (50g): Lightly toast to release their aroma. Adds delightful crunch and nutty flavor

Detailed Instructions

1. Fresh Pasta Preparation
  • Sift flour onto work surface, creating a well
  • Add eggs and olive oil to center
  • Gradually incorporate flour into eggs 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, gradually decreasing thickness
  • Cut to fit baking dish
2. Creamy Sauce Preparation
  • Toast pine nuts in dry pan until golden
  • Heat cream with chopped basil over low heat
  • Stir in grated parmesan until melted
  • Add tapenade and chopped sun-dried tomatoes
  • Infuse for 10 minutes off heat
  • Blend briefly until smooth
  • Keep warm
3. Zucchini Preparation
  • Wash and thoroughly dry zucchini
  • Slice into uniform thin rounds
  • Heat olive oil in large sauté pan
  • Add minced garlic and let flavor infuse
  • Cook zucchini in batches until golden
  • Season with salt and pepper
  • Drain on paper towels
4. Lasagna Assembly
  • Preheat oven to 180°C (fan)
  • Generously butter baking dish
  • Spread thin layer of creamy sauce
  • Place first pasta sheet layer
  • Arrange 1/3 of zucchini
  • Cover with creamy sauce
  • Sprinkle with parmesan
  • Repeat three times
  • Top with mozzarella slices
  • Scatter pine nuts and parmesan
5. Final Baking
  • Bake at middle rack 25-30 minutes
  • Monitor cheese browning
  • Look for golden top and bubbling edges
  • Rest 10 minutes before serving
  • Garnish with fresh basil and olive oil drizzle
Zucchini lasagna with homemade pasta - Authentic Italian recipe Pin it
Zucchini lasagna with homemade pasta - Authentic Italian recipe | Tasteofsavor.com

Making fresh pasta remains my favorite part of this recipe. The aroma and silky texture reminds me 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 fusion 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 incorporating fresh Mediterranean elements. It demonstrates how culinary innovation can emerge from respecting tradition.

Frequently Asked Questions

→ Can I use store-bought lasagna sheets instead?
Absolutely! Pre-made lasagna sheets are a time-saving option, but homemade pasta adds a unique texture.
→ How can I prevent the lasagna from being watery?
Make sure to drain the zucchini thoroughly after cooking to remove excess liquid and oil.
→ Is it possible to prepare this dish ahead of time?
Yes! You can make the pasta and sauce a day in advance, and assemble the lasagna a few hours before baking.
→ Can I freeze these lasagna leftovers?
Yes, once baked, the lasagna freezes well. To reheat, bake at 320°F (160°C) for 25-30 minutes.
→ Is purple basil necessary?
Not at all! Regular green basil works just fine, but purple basil adds a lovely visual and distinct flavor.

Homemade zucchini lasagna

This vegetarian lasagna features tender zucchini, rich layers of homemade pasta, and a perfectly creamy basil sauce topped with pine nuts.

Prep Time
150 Minutes
Cook Time
30 Minutes
Total Time
180 Minutes
By: Alicia

Category: Pasta

Difficulty: Difficult

Cuisine: Italian

Yield: 4 Servings (1 lasagna dish)

Dietary: Vegetarian

Ingredients

→ Lasagna Dough

01 1 tablespoon olive oil
02 200g of all-purpose flour
03 2 eggs

→ Filling

04 1 clove of garlic
05 1kg zucchini
06 1 ball of mozzarella
07 10g of grated parmesan

→ Sauce

08 8 leaves of purple basil
09 1 teaspoon of tapenade
10 25cl of light cream
11 20g of parmesan cheese
12 1 tablespoon of pine nuts
13 2 pieces of sun-dried tomatoes

Instructions

Step 01

In a bowl, combine the flour, eggs, and olive oil. Knead it until you get a smooth, uniform ball. Let it rest for 2 hours.

Step 02

Roll out the dough into squares or rectangles that match the size of your baking dish.

Step 03

Heat the cream in a pan with the basil, parmesan cheese, sun-dried tomatoes, tapenade, and pine nuts. Bring it to a boil, then take it off the heat and let the flavors soak in.

Step 04

Slice the zucchini into rounds. Cook them in a pan with some olive oil, minced garlic, salt, and pepper. Drain off any extra liquid.

Step 05

Preheat your oven to 180°C. Spread a layer of sauce in the bottom of the dish. Layer the pasta, zucchini, and sauce alternately. End with a layer of mozzarella and parmesan cheese on top. Bake for 25-30 minutes.

Notes

  1. The dough can be made ahead of time and kept in the fridge overnight.
  2. To save time, store-bought lasagna sheets can be used.

Tools You'll Need

  • Baking dish
  • Rolling pin
  • Pan
  • Skillet

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Gluten (flour)
  • Eggs
  • Dairy products (cream, mozzarella, parmesan)
  • Tree nuts (pine nuts)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 420
  • Total Fat: 24 g
  • Total Carbohydrate: 35 g
  • Protein: 18 g