Zucchini lasagna is a simple and tasty vegetarian dish. It’s a bit incorrect to call it lasagna because there’s no pasta here, but I still found it fitting. The pasta sheets are replaced by zucchini, and there’s a nice classic filling of ricotta and spinach, provolone (if you want a more intense flavor, choose smoked) and parmesan. Simple, hearty, and delicious, zucchini lasagna is an interesting way to bring vegetables to the table.
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 zucchini (5 if small)
- 1 cup ricotta
- 18 oz spinach
- to taste grated parmesan
- 3.5 oz provolone
- 2/3 cup béchamel
- to taste salt
- to taste extra virgin olive oil
Tools
- 1 Cutting board
- 1 Kitchen knife
- 1 Mandolin
- 1 Oil sprayer
- 1 Grill pan
- 1 Shallow casserole
- 1 Bowl
- 1 Baking dish
Steps
Wash the zucchini. Dry them, remove the ends, and slice them thinly with the mandolin. Spray a grill pan with oil and grill the zucchini. Wash the spinach and let them cook in a shallow casserole with only the water left on the leaves. It will take a few minutes. Then let them cool and squeeze them well. In a bowl, work the ricotta with a fork, add the spinach, two tablespoons of parmesan, and adjust the salt. Cut the provolone into cubes. Lightly grease the bottom of the baking dish and place a layer of zucchini. Cover them with the ricotta and spinach filling, add some parmesan, the provolone cubes, and a bit of béchamel. Continue layering until the ingredients are used up. Finish the top with provolone, béchamel, and parmesan and bake at 356°F for twenty minutes.
Notes
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