Homemade Zucchini Lasagna with Fresh Spinach Pasta and Ricotta Filling (Easy 90-Min Recipe)
Layers of homemade spinach pasta, thinly sliced zucchini, and herbed ricotta topped with crispy panko and Parmesan create a delicious Italian classic.
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Cooking tools:
- Pasta machine
- Mandoline
- Microplane
- Food processor
- Baking dish
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Plastic wrap
- Paper towel
Ingredients
- 1 bunch spinach, fresh
- 1 kg all-purpose flour
- 2 large eggs
- 20 fresh basil leaves
- 2 tablespoons extra virgin olive oil
- 1/2 bunch parsley, finely chopped
- 1 quart ricotta cheese
- Zest from 1 lemon
- 2 teaspoons grey salt
- Freshly ground black pepper, to taste
- 8 medium zucchini
- 1/2 cup panko bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon fresh thyme, destemmed and finely chopped
- 1 teaspoon salt
- Parmigiano-Reggiano cheese, freshly grated
- Extra virgin olive oil, for drizzling
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