How do I prevent my zucchini lasagna from becoming too watery?

Zucchinis naturally contain a lot of moisture. The secret is to roast the zucchini slices for 30 minutes first. This way, most of the moisture evaporates. After roasting, pat them extra dry with some kitchen paper. Also, don't forget to squeeze the sautéed spinach well in a sieve!

Can I make this green lasagna with spinach and zucchini in advance?

Absolutely! You can assemble the entire lasagna in the baking dish ahead of time and store it covered in the refrigerator until you are ready to eat. Then simply slide it into the oven for 30 minutes at 180 °C. This way, all the delicious flavors of the pesto and ricotta infuse even better.

Can I use dried lasagna sheets instead of fresh ones?

Yes, you can! Both fresh and dried lasagna sheets work well in this recipe. Dried sheets sometimes need a bit more moisture to become nice and soft, but thanks to the creamy ricotta-pesto sauce and the moisture from the vegetables, they cook perfectly.

Zucchini Lasagna with spinach and pesto

Favorites

30min (+1h in the oven)

•

Next Level

Are you ready for a real Italian classic with a fresh, green twist? This green lasagna with spinach and zucchini is pure comfort food that you are guaranteed to love! This recipe is packed with vegetables.We combine grilled zucchini lasagna with fresh spinach, creamy ricotta, and a delicious lasagna with pesto sauce. The result is a light yet flavorful dish full of vitamins and character. Serve it with a quick, fresh salad with balsamic vinaigrette, and you have a dream meal. Even the biggest meat lovers will be won over by this lasagna with zucchini and spinach.

Ingredients

What do you need?

Quantity: 4P

Vegetables
4 large zucchinis
2 tablespoons olive oil
pepper and salt
400 g spinach
knob of butter
nutmeg

RICOTTA-PESTO MIXTURE
50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 cloves of garlic
1 shallot
juice and zest of 1 lemon
1 pack of lasagna sheets, fresh or dried

BALSAMIC VINAIGRETTE
5 tablespoons quality balsamic vinegar
10 tablespoons mild extra virgin oil
ground black pepper and sea salt
1 red onion, finely chopped
1 bowl of mixed salad of your choice

4 large zucchinis
2 tablespoons olive oil
pepper and salt
400 g spinach
knob of butter
nutmeg

50 g Parmesan cheese
250 g ricotta
150 g fresh basil pesto
1 egg
2 cloves of garlic
1 shallot
juice and zest of 1 lemon
1 pack of lasagna sheets, fresh or dried

5 tablespoons quality balsamic vinegar
10 tablespoons mild extra virgin oil
ground black pepper and sea salt
1 red onion, finely chopped
1 bowl of mixed salad of your choice

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Preheat the oven to 230 °C.

Slice the zucchinis lengthwise into thin slices and place them on a baking sheet lined with parchment paper. Season with pepper and salt and roast for 30 minutes in the preheated oven at 230 °C.

Remove the zucchinis from the oven, place a double layer of kitchen paper on top, and pat dry if necessary.

For the ricotta-pesto mixture, place half of the Parmesan cheese in a tall measuring cup with the rest of the ingredients and blend until smooth with an immersion blender.

Sauté the spinach in a knob of butter with pepper, salt, and nutmeg. Place the spinach in a sieve and press out the moisture.

Grease a baking dish with some oil and layer the lasagna sheets, zucchini, spinach, and the ricotta-pesto mixture. Finish with the remaining Parmesan cheese.

Place in a preheated oven at 180 °C and let cook for 30 minutes.

Put all the ingredients for the balsamic vinaigrette in a jar with a lid and shake well.

Serve with the salad and balsamic vinaigrette.