Lasagna with zucchini and ricotta

4 servings

30 minutes

Zucchini and ricotta lasagna is a delicate and aromatic dish of Italian cuisine that perfectly combines the freshness of summer zucchini with the softness of ricotta and mascarpone. Thin layers of lasagna are soaked in a creamy cheese filling, while oregano and garlic add a spicy note to the flavor. It is baked under a golden crust of mozzarella, creating an appetizing contrast of textures. This version of lasagna is light and airy, making it perfect for a summer dinner or festive table where the exquisite combination of flavors is appreciated. Its origins trace back to Mediterranean culinary traditions known for using fresh seasonal ingredients. The dish can be served as a standalone dinner or accompanied by a glass of white wine and a fresh salad with balsamic dressing.

Energy value per serving

• Calories: 512.4
• Proteins: 20.2g
• Fats: 41.7g
• Carbohydrates: 16.2g

Ingredients

• Extra virgin olive oil: to taste
• Ricotta cheese: 420 g
• Mascarpone cheese: 230 g
• Coarse salt: to taste
• Freshly ground black pepper: to taste
• Young zucchini: 500 g
• Garlic: 1 clove
• Dried oregano: 2 tsp
• Ready-made dry lasagne sheets: 6 pc
• Mozzarella cheese: 60 g

Cooking steps

1. Preheat the oven to 220 degrees. Grease a rectangular or square dish with oil.

   Required ingredients:

   • Extra virgin olive oil:  to taste

2. In a small bowl, mix ricotta, mascarpone, salt, and pepper. In another bowl, combine thinly sliced zucchini, minced garlic, and oregano. Season with salt and pepper and mix well.

   Required ingredients:

   • Ricotta cheese: 420 g
   • Mascarpone cheese: 230 g
   • Coarse salt:  to taste
   • Freshly ground black pepper:  to taste
   • Young zucchini: 500 g
   • Garlic: 1 clove
   • Dried oregano: 2 teaspoons

3. Layer a third of the zucchini at the bottom of the dish, then place 2 sheets of lasagna on top, followed by a third of the cheese mixture. Repeat the layers 2 times, and sprinkle with mozzarella on top.

   Required ingredients:

   • Young zucchini: 500 g
   • Ready-made dry lasagne sheets: 6 pieces
   • Ricotta cheese: 420 g
   • Mascarpone cheese: 230 g
   • Young zucchini: 500 g
   • Ready-made dry lasagne sheets: 6 pieces
   • Ricotta cheese: 420 g
   • Mascarpone cheese: 230 g
   • Young zucchini: 500 g
   • Ready-made dry lasagne sheets: 6 pieces
   • Ricotta cheese: 420 g
   • Mascarpone cheese: 230 g
   • Mozzarella cheese: 60 g

4. Cover the dish with foil and bake for 30-35 minutes. Remove the foil and brown for 15-20 minutes.

5. Let it sit for 10 minutes before serving.