Zucchini Lasagna (with Pesto, Ricotta & Mozzarella)
This zucchini lasagna is one of those cozy yet fresh-feeling meals I come back to again and again. It's hearty without being heavy, thanks to the mix of ricotta, pesto, lemon zest, and an abundance of green vegetables. I love making this on a Sunday evening and living off it for a few days - it's just as delicious reheated!
This rainbow vegetable lasagna is a similar vibe that I also love - you should also try this vegetarian moussaka for a delicious family family-friendly meal!
Ingredient Notes
Here's what makes this recipe work-and how you can tweak it to suit what you've got on hand:
- Zucchini - The star of the show. I like slicing it thinly into half-moons so it softens quickly but still holds some texture.
- Leek & garlic - These form the sweet, savoury base. Make sure your leek is washed thoroughly to avoid any grit.
- Spinach - Wilts down to almost nothing, so don't worry if 150g looks like a mountain!
- Pesto - Green pesto adds a lovely flavor and herby richness. Store-bought works fine, but if you've got a homemade one, even better.
- Ricotta, eggs, and cheese - This is your creamy filling layer. The lemon zest and juice brighten it up beautifully.
- Fresh lasagna sheets - I love how tender these are, but dried sheets will work too - just parboil or make sure your filling is wet enough.
- Mozzarella & Pecorino - For that golden bubbling topping. Vegetarian versions of hard cheese are totally fine here.
How to Make This Zucchini Lasagna Recipe
This lasagna is surprisingly simple to layer together, especially with a few make-ahead tricks:
1. Sauté the vegetables
Heat olive oil in a large pan and sauté the leeks and zucchini for 8-10 minutes. Add garlic, thyme, and oregano, cooking for another minute. Then stir in the spinach until wilted. Add white wine and cook until most of the liquid has evaporated. You can drain it further using a colander if it feels very wet - this helps avoid a watery lasagna.
2. Mix the ricotta layer
In a large bowl, whisk together the ricotta, eggs, Pecorino, shredded basil, lemon zest and juice, salt, and pepper. Don't worry if it feels runny - it spreads easily and sets beautifully when baked.
3. Assemble the lasagna
Start with a layer of the veggie mixture, then dot over a few spoonfuls of pesto. Add a layer of lasagna sheets, then spread on the ricotta mix. Repeat until you've used everything up, finishing with the ricotta layer, mozzarella, and an extra sprinkle of Pecorino.
4. Bake and rest
Bake at 200°C (392°F) for 30 minutes until golden and bubbling on top. Let it rest for at least 15 minutes before slicing - this is the key to getting those defined, photo-worthy layers!
Chef's Tips & Notes
- If your zucchini mix is holding a lot of moisture, don't skip the draining step-otherwise, your lasagna might slide around a bit.
- You can prepare this entire dish the day before and bake it fresh. It actually slices even more cleanly when made ahead.
- Want to make this gluten-free? Swap the pasta sheets for thinly sliced grilled zucchini or gluten-free lasagna sheets.
Storage
This recipe is ideal for batch cooking and meal prep:
- Store it in an airtight container in the fridge for up to 4 days. To freeze, freeze in portions for up to 3 months. Defrost fully in the fridge before reheating and consume within 24 hours.
- To reheat the lasagna, microwave for a quick fix, or bake covered in foil at 180°C until warmed through. Add a splash of water before reheating if it's looking a little dry.
Zucchini Lasagna
This zucchini lasagna is one of those cozy yet fresh-feeling meals I come back to again and again.
Ingredients
- 3 zucchinis, sliced
- 1 large leek, sliced
- 2 garlic cloves, minced
- 150g spinach
- 2 tablespoon olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 60ml white wine
- 5 tablespoon green pesto
- 400g ricotta
- 2 eggs
- 50g Pecorino cheese (vegetarian friendly)
- 1 lemon, zest and juice
- 10g fresh basil leaves, shredded
- Salt and pepper, to taste
- 200g fresh mozzarella cheese, shredded
- 100g (~5 sheets) fresh lasagna sheets
Instructions
- Heat the olive oil in a pan, and then add the sliced leek and zucchini. Saute for 8-10 minutes, stirring often, then add the garlic, oregano, and thyme, and cook for another minute.
- Stir the spinach into the zucchini and leeks until wilted, then add the white wine and cook down until the liquid has evaporated. Optionally, use a colander to drain any excess liquid from the green vegetables. Set aside.
- In a large bowl, combine the ricotta with the eggs, pecorino, basil leaves, lemon zest and juice, and salt and pepper. The mixture will be quite runny, which makes it much easier to spread for the lasagna layers!
- Assemble the lasagna in your casserole dish. Add a layer of the zucchini mix, then a few dots of pesto, then a layer of fresh lasagna sheets, then a layer of the ricotta mixture. Repeat twice and finish with a final layer of the ricotta, followed by the mozzarella and another grating of Pecorino cheese over the top.
- Bake for 30 minutes until the top is golden and bubbling.
- Leave the lasagna to rest for 15 minutes at least before you slice and serve it - this enables you to get those lovely clear layers!
Notes
This recipe is perfect for meal prepping - you can store leftover portions in the fridge in an airtight container for up to 4 days, or freeze for up to three months. Defrost fully in the fridge before reheating and use within 24 hours of defrosting.
For best results, reheat your zucchini lasagna in the microwave or in the oven covered with foil to avoid it drying out.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 97mgSodium: 571mgCarbohydrates: 15gFiber: 2gSugar: 7gProtein: 20g
