Green lasagna with zucchini and ricotta is a refined and enveloping first course that brings the taste of spring to your table with an irresistible creamy note. The combination of spinach pasta sheets, the sweetness of zucchini sautéed with garlic, and the softness of fresh cow’s milk ricotta creates a perfect balance, enriched by the melty heart of Asiago. Preparing these vegetarian lasagna is a wonderful way to celebrate good homemade cooking, giving your guests a lighter but substantial alternative to the classic ragù version. Follow my detailed steps to obtain creamy lasagna with an inviting golden crust!
If you love lasagna, try pesto lasagna, lasagna with zucchini crepes, pumpkin lasagna or lasagna with vegetable ragù.
HERE you’ll find all my first-course recipes.
Follow me on FACEBOOK to discover many lovely recipes every day.
OTHER LASAGNA
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Cooking time: 40 Minutes
- Portions: 6 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients for preparing green lasagna with ricotta and zucchini
- 7 oz spinach egg lasagna sheets
- 3 zucchini
- 2 cloves garlic
- 3 tbsp extra virgin olive oil
- to taste salt and pepper
- 1 1/4 cups fresh cow's milk ricotta
- 7 oz Asiago
- 1 oz Parmesan
- 1 1/2 tbsp butter
- 3 cups milk
- 5 tbsp butter
- 1/2 cup all-purpose flour
- to taste salt and pepper
- to taste nutmeg
Tools
This post contains affiliate links
- Frying Pan
- Saucepan
- Baking Dish
Steps for preparing green lasagna with zucchini and ricotta
Start by washing the zucchini and cutting them into small, even cubes. In a large frying pan, pour the extra virgin olive oil and add the whole garlic cloves; when they begin to sizzle and release their aroma, add the zucchini. Season with salt and pepper and cook over high heat for about 10 minutes, until tender but still intact. Once ready, remove the garlic and transfer the vegetables to a large bowl. Add the well-drained fresh cow’s milk ricotta and mix carefully until you obtain a creamy, homogeneous mixture. This flavorful base will be the beating heart of your zucchini lasagna, ensuring a velvety texture in every bite.
For the béchamel, melt the butter in a saucepan over low heat, add the flour all at once and whisk for about two minutes to toast the roux without burning it. Begin adding the milk at room temperature little by little, continuing to whisk vigorously to incorporate the liquid and avoid lumps. Once all the milk has been added, season with salt, pepper and a generous grating of nutmeg. Continue cooking, stirring constantly, until the sauce thickens enough to coat the spoon. A homemade béchamel with a fluid consistency is the secret to keeping the green lasagna moist and soft even after baking.
Take a rectangular baking dish and coat the bottom with a light layer of béchamel. Lay down the first layer of spinach egg lasagna sheets, making sure to cover the corners well. Spread some of the zucchini and ricotta mixture over it, leveling it, and add the cubes of Asiago. Cover with more béchamel and repeat the same process for the following layers until all ingredients are used. The use of Asiago is key to giving a savory note and meltiness that pairs wonderfully with the delicacy of the ricotta, making these vegetarian lasagna rich and complete.
Finish the top layer by covering the pasta well with the remaining béchamel, a generous sprinkling of grated Parmesan and a few scattered butter flakes. Bake in a preheated conventional oven at 392°F for about 20 minutes. During baking, the béchamel and Parmesan will create that typical irresistible golden crust on the surface. Once ready, remove the lasagna from the oven and let them rest for 5 minutes before slicing; this short rest will allow the liquids to stabilize, ensuring perfect, compact slices. Serve your creamy green lasagna hot and steaming!
Tips for a perfect result
Thin sheets: If you use dried lasagna sheets that don’t require pre-cooking, make sure the béchamel is slightly more fluid than usual. This will allow the pasta to cook perfectly by absorbing the sauce’s moisture without becoming hard or dry on the edges.
Dry ricotta: Make sure the cow’s milk ricotta is well drained of whey before mixing it with the zucchini. If it is too watery, it may release too much liquid during cooking, ruining the compactness of the lasagna layers.
The touch of nutmeg: Don’t skimp on the nutmeg in the béchamel; it is the aroma that enhances the taste of the vegetables and ricotta, giving that homey scent typical of Sunday first courses.
Tasty variations
Add zucchini blossoms: If you want to make the dish even more decorative, insert cleaned zucchini blossoms between the layers or use them to decorate the surface before baking.
Crunchy touch with pine nuts: Add a handful of toasted pine nuts to the zucchini and ricotta mixture. Their crunch and buttery flavor will create an interesting contrast with the softness of the pasta.
Pesto twist: Add two tablespoons of Genovese pesto to the béchamel before assembling. You’ll get green lasagna with an intense basil aroma, perfect for lovers of Ligurian flavors.
Storage
In the refrigerator: Lasagna keeps very well in the refrigerator for 2 days, stored in a container or covered with plastic wrap. The day after, once reheated, they are often even better because the flavors have had a chance to meld.
Reheating: Heat them in the oven at 320°F covered with aluminum foil so the crust does not dry out, or use the microwave if you’re in a hurry.
In the freezer: You can freeze cooked lasagna already portioned. When needed, let them thaw in the fridge and then reheat in the oven for a few minutes; the texture will remain excellent.
Now it’s your turn!
These green lasagna with zucchini and ricotta prove that you don’t need ragù to make a great impression at Sunday lunch. It’s a dish that wins people over with its delicacy and that inviting golden gratin on top.
How do you prefer them? Do you like the idea of melty Asiago or would you rather use a milder cheese like mozzarella? Let me know in the comments if you try this version and if lasagna is also a symbol of celebration and sharing in your kitchen!
FAQ (Questions & Answers)
Can I use classic white lasagna sheets?
Absolutely! Spinach green lasagna sheets add color and a grassy flavor, but the recipe works perfectly well with traditional yellow pasta sheets.
Do I need to parboil the pasta first?
If you use thin fresh pasta or dried “ready-to-bake” lasagna sheets, it’s not necessary. If you prefer a thicker, tougher sheet, a quick parboil in salted water before assembling is recommended.
Which cheese can I use instead of Asiago?
You can substitute it with mild provola, fontina or taleggio if you want a more pronounced flavor. The important thing is that it melts well to ensure that melty effect.
