Zucchini ricotta lasagne with tomato sauce, mozzarella and golden-brown cheese
Italian Recipe

Zucchini ricotta lasagne

Zucchini ricotta lasagne is classically layered with pasta plates. Garlic, basil, mozzarella and parmesan provide aroma and a golden brown surface.

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Total time 1 hr 30 min
Calories 575 kcal
Servings 6 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Drain zucchini before lasagna is stratified

Raw zucchini add a lot of water in the oven and dilute the sauce. Roast it in portions vigorously and let the tomato sauce simmer uncovered. The lasagne plates then get exactly enough liquid to cook, while ricotta and cheese form a creamy, non-supplied layer.

Vegetarian Dinners Summer Recipes Dinner Pasta

Recipe

Zucchini ricotta lasagne

This vegetarian lasagne combines fried zucchini, spicy tomato sauce and creamy ricotta. Previous roasting prevents watery filling.

Ingredients

6 servings

Method

  1. 1

    Roast zucchini strong

    Cut the zucchini lengthwise and into 5 mm thick slices. Fry vigorously in a large pan with 2 tbsp oil in three portions until they are browned. Salt only afterwards.

  2. 2

    Cook the tomato sauce

    Fry the onion in the remaining oil translucent, fry garlic briefly. Add seasoned tomatoes and oregano, simmer open for 12 minutes and season vigorously with salt and pepper.

  3. 3

    Mix ricotta cream

    Stir ricotta, egg, 30 g parmesan, chopped basil, some salt and pepper smooth. Punch mozzarella into small pieces.

  4. 4

    Lasagna layers

    Preheat the oven to 190 °C top/bottom heat. Layer the tomato sauce, lasagne plates, ricotta cream and zucchini in a one-off form. Finish with sauce and distribute mozzarella and other parmesan.

  5. 5

    Bake and leave to rest

    Bake Lasagne for 35 to 40 minutes until the plates are soft and the surface is browned. Leave to rest for 10 minutes before cutting.

Kitchen know-how

Tips for Zucchini ricotta lasagne

Courgette portions roast

An overcrowded pan cools down and the vegetables stew in their own juice. Small portions provide roast aromas and less liquid in lasagna.

Cover form, if necessary

If the cheese becomes dark too early, cover the shape loosely with baking paper or foil. The pasta plates still need their full cooking time.

Variations

How to adapt this recipe

Replace half of the zucchini with diced eggplants. Sauté them with some extra olive oil.

Lift 250 g of thawed, strongly squeezed dry leaf spinach under the ricotta cream. Reduce the zucchini quantity to 600 g.

Nutrition per serving

575kcal
56.0 gCarbohydrates
26.0 gProtein
27.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Zucchini ricotta lasagne

Raw or too densely fried zucchini give off a lot of fluid. Sauce them in portions and cook the tomato sauce open before the layer.

Plates with the hint without precooking can be used directly. Make sure that each plate is touched by sauce.

You can coat them completely the day before and cool them covered. Rechne directly from the fridge with about ten minutes additional baking time.

In the refrigerator it remains well covered two to three days fresh. Individual pieces can be gently heated at 160 °C with some cover.

Keep cooking

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