A simple, delicate, and easy-to-make main dish, lasagna with ricotta and zucchini is a delightful main course. I made it with green spinach sheets, but of course, you can also use classic sheets. Like the lasagna with ricotta and spinach, which I love, they can also be prepared the day before and gratinated at the last moment, making them very convenient if we have busy days. Let’s get to work and prepare the lasagna with ricotta and zucchini together.
OTHER LASAGNAS
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients for the preparation of lasagna with ricotta and zucchini
- 7 oz Green Egg Lasagna
- 3 zucchini
- 2 cloves garlic
- 3 tbsps extra virgin olive oil
- to taste salt and pepper
- 10 oz fresh cow's milk ricotta
- 7 oz asiago cheese
- 1 oz parmesan cheese
- 0.7 oz butter
- 3 cups milk
- 2.5 oz butter
- 2 oz all-purpose flour
- to taste salt and pepper
- to taste nutmeg
Tools
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- Frying Pan
- Saucepan
- Baking Dish
Steps for the preparation of lasagna with ricotta and zucchini
Wash the zucchini and cut them into pieces. In a frying pan, pour the extra virgin olive oil and add the garlic. When it sizzles, add the zucchini, salt, and pepper and cook for about ten minutes. Add the ricotta and mix.
Prepare the béchamel: toast the flour with the butter. Gradually add room temperature milk, mixing well to prevent lumps. Season with salt, pepper, and nutmeg, and keep stirring until the béchamel thickens.
In a baking dish, put a light layer of béchamel. Lay a layer of lasagna. Cover with béchamel, then the zucchini with ricotta and cheese cubes. Make several layers until the ingredients are used up. Finish with béchamel, grated parmesan, and a few knobs of butter. Bake at 392°F (200°C) for about 20 minutes. Serve.
Storage
You can store it for two days in the refrigerator before or after gratinating.
