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Zucchini and ricotta lasagna brings an elegant twist to the traditional Italian classic. Each forkful reveals the perfect balance between tender, aromatic zucchini and smooth, creamy ricotta, all enhanced by a slow-simmered tomato sauce. This vegetarian dish transforms simple ingredients into a sophisticated meal where textures build in generous layers, creating an unexpected harmony that satisfies both traditional lasagna lovers and gourmet diners seeking lighter fare.
During a recent dinner party, a devoted meat lasagna enthusiast tried this vegetarian version. His initial skepticism quickly turned to delight - 'I never imagined a meatless version could be this satisfying!' The secret lies in properly preparing the zucchini and selecting premium artisanal ricotta.
Essential Ingredients
- Zucchini (1kg) - Choose medium-sized, firm, glossy squash. Smaller ones often have better flavor and less water content. Yellow summer squash adds nice color variety
- Ricotta (750g) - Quality is crucial. Select whole-milk artisanal ricotta with a creamy, dense texture
- Fresh Lasagna Sheets (500g) - Fresh pasta sheets cook more evenly than dried. If using dried, choose premium Italian brands
- Tomato Sauce (800ml) - Homemade with San Marzano tomatoes is ideal, or use high-quality rustic passata
- 24-month Parmigiano Reggiano (200g) - Extended aging ensures rich flavor throughout each layer
Detailed Instructions
- 1. Preparing the Zucchini
- Wash zucchini thoroughly under cold water
- Dry completely with clean kitchen towel
- Trim ends and grate using large holes
- Salt generously and drain 30 minutes in colander
- Squeeze firmly in clean cloth in small batches
- Heat 3 tablespoons olive oil in large pan
- Add 2 crushed garlic cloves and thyme sprig
- Cook zucchini in batches 8-10 minutes
- Remove garlic and thyme, set aside
- 2. Making the Tomato Sauce
- Finely dice 2 onions and 3 garlic cloves
- Sauté in olive oil until translucent
- Add finely chopped celery stalk
- Pour in tomato sauce and 1 teaspoon sugar
- Add herb bundle (thyme, bay leaf, basil)
- Simmer gently 45 minutes, stirring occasionally
- Season with salt, pepper and pinch of chili
- Sauce should be thick and flavorful
- 3. Preparing the Filling
- Crumble ricotta in large bowl
- Mix in cooled zucchini
- Add 100g grated parmesan
- Incorporate 2 whole eggs for binding
- Season with freshly grated nutmeg
- Finely chop fresh basil
- Gently combine until uniform
- Taste and adjust seasonings
- 4. Assembly
- Preheat oven to 180°C fan-forced
- Generously butter large baking dish
- Start with thin tomato sauce layer
- Layer pasta sheets without overlapping
- Spread 1/3 zucchini-ricotta filling
- Add tomato sauce layer
- Sprinkle with parmesan
- Repeat layers three times
- 5. Baking and Finishing
- Cover with foil first 20 minutes
- Remove foil, bake additional 15-20 minutes
- Test doneness with knife insertion
- Broil 3-4 minutes until golden
- Rest 15 minutes before serving
- Garnish with fresh basil leaves
Zucchini truly shines in this recipe. When properly prepared, its subtle flavor and silky texture elevate this lasagna into a refined dish that rivals its traditional counterpart. Even vegetable skeptics in my family ask for seconds.
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Seasonal Variations
- Spring: Add thinly sliced asparagus
- Summer: Include sun-dried tomatoes
- Fall: Incorporate sautéed mushrooms
- Winter: Add roasted butternut squash
Final Thoughts
This vegetarian lasagna represents modern Italian cooking - honoring tradition while embracing contemporary tastes. It reminds me of discovering this dish in a small Tuscan trattoria, where the owner shared that the secret lies in preparing each layer with care. While time-intensive, the dish rewards with its elegant flavors and ability to convert even dedicated meat-lovers to its refined charm.
Frequently Asked Questions
- → Can I make this dish ahead of time?
- Absolutely, you can prep it up to a day in advance and store it in the fridge before baking.
- → How do I keep the lasagna from being watery?
- Be sure to sauté the grated zucchini well to cook off its liquid before mixing it with the ricotta.
- → Is it okay to freeze this meal?
- Yes, it freezes well either cooked or uncooked for up to three months. If freezing it uncooked, just bake it for an extra 15-20 minutes when ready.
- → Can I use ready-to-cook lasagna sheets?
- Yep, they work great and actually cut down the baking time by 5-10 minutes.
- → What’s a good side dish for this?
- A fresh green salad with a light vinaigrette pairs wonderfully with this meal.