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Zucchini Lasagna
The Lightness of an Italian Summer on Your Table
Friends, have you been looking for a way to enjoy the taste of your favorite lasagna but without the extra calories and heaviness? This zucchini lasagna is a real find! It combines a rich tomato sauce, a delicate cheese filling, and fresh, thinly sliced zucchini instead of traditional pasta sheets. It's the perfect light and juicy dish that proves healthy food can be incredibly delicious!
The "highlight" of this lasagna is its freshness and textural contrasts. The soft, almost melting zucchini heart perfectly harmonizes with the creamy filling, while the juicy tomato sauce and melted cheese make the dish hearty yet light. It’s very easy to prepare, especially if you order all the fresh ingredients from Zakaz.ua!
Alternatives/Variations:
- With Added Meat: Add sautéed ground chicken or turkey to the tomato sauce.
- Other Vegetables: Add sautéed mushrooms or bell peppers to the filling to make the flavor even richer.
- Other Cheeses: Replace ricotta with cottage cheese or feta for a savory twist.
Secrets for Tenderness/Flavor:
- A Crucial Step: To prevent the lasagna from becoming watery, be sure to slice the zucchini, salt it, and let it sit for 15-20 minutes. Then rinse and thoroughly pat it dry with a paper towel to remove excess moisture.
- Juicy Filling: Add fresh herbs like basil or oregano to the ricotta for a vibrant aroma.
Ingredients for the recipe
Ingredients
Squash
3 pcs (800–900 g)
Casa Rinaldi Peeled Tomatoes in Own Juice 400g
400 g
Onion
1 pc
Garlic
2 cloves
Iberica Refined Olive Oil 500ml
2 tbsp
Aromix Dried Basil 10g
1 tsp
Moriachka Iodized Sea Salt 450g
to taste
Mria Ground Black Pepper
to taste
Shchedri Braty Sugar 1kg
to taste
Giglio Ricotta Fresca Cheese 44% 250g
250 g
Kvochka Chicken Eggs C1 30pcs
1 pc
Poggioli Parmesan Reggiano Cheese 12-14 months 32%
50 g
Slavia Mozzarella Cheese 50%
200 g
Vershky ta Korintsi Green Basil 50g
for garnish
Preparation steps
01
Prepare the Zucchini (20 minutes): Slice the zucchini lengthwise into thin strips (3-4 mm). Salt them and let them sit for 15 minutes to draw out the moisture. Thoroughly blot them with a paper towel to remove all the liquid.
02
Make the Tomato Sauce (20 minutes): In a pan with olive oil, sauté the finely chopped onion and garlic until soft. Add the tomatoes, basil, salt, pepper, and sugar. Simmer over low heat for 15 minutes until the sauce thickens.
03
Make the Cheese Filling (5 minutes): In a bowl, mix the ricotta, egg, half of the grated parmesan, salt, and pepper. Mix well until the mixture is uniform.
04
Assemble the Lasagna (15 minutes): Coat the bottom of a baking dish with a little tomato sauce. Lay the first layer of zucchini strips.
05
Form the Layers: On top of the zucchini, spread half of the cheese filling, then a layer of tomato sauce, and sprinkle with half of the grated mozzarella. Repeat the layers. The top layer should be zucchini, covered with the remaining tomato sauce.
06
Bake (30 minutes): Sprinkle the top of the lasagna with the remaining parmesan and mozzarella. Bake in an oven preheated to 180°C (350°F) for 30-35 minutes until the top is golden-brown.
07
Serve: Let the lasagna rest for 5-10 minutes to "set," and then slice it into portions. Garnish with fresh basil.
Where to order ingredients
Select the required ingredients in one of the stores
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