Vegetable zucchini lasagna with ricotta and pesto sauce
4 servings
30 minutes
Vegetable lasagna with zucchini, ricotta, and pesto sauce is a refined and light dish inspired by Mediterranean cuisine. In this interpretation of classic lasagna, thin slices of baked zucchini replace pasta, adding freshness and a delicate texture to the dish. Ricotta cheese combined with aromatic parmesan and herbs creates a creamy filling, while the pesto sauce rich in basil and pine nuts fills the lasagna with a rich flavor. Sun-dried tomatoes add tangy notes, balancing sweetness and acidity in the dish. This lasagna is perfect for a summer dinner or light lunch while remaining both nutritious and elegant. It can be served warm or chilled, allowing you to enjoy all the flavor nuances in every bite.
1
Cool 500 ml of water; cut off the ends of the zucchini (they are not needed), then cut 3 cm from both sides of the zucchini; remove the seeds from these parts and boil them in salted boiling water for 2 minutes; cool in ice water.
- Courgette: 600 g
2
Cut the central part of the zucchini into 2 mm thick slices, place them on a baking sheet, drizzle with olive oil, season with salt and pepper, and bake in a preheated oven at 180 degrees for 10 minutes.
- Courgette: 600 g
3
Crush and clean the garlic, grate the parmesan finely, chop the parsley finely, separate the yolk from the white.
- Garlic: 2 cloves
- Parmesan (Parmigiano Reggiano): 75 g
- Parsley: 15 g
- Chicken egg: 1 piece
4
Dry the cooked zucchini pieces with a towel, place them in a separate container, add basil leaves (leave 5-6 leaves for garnish), garlic, 1/3 grated Parmesan, 100 ml olive oil, pine nuts, season with salt and pepper, and blend until a smooth sauce consistency.
- Courgette: 600 g
- Basil: 35 g
- Garlic: 2 cloves
- Parmesan (Parmigiano Reggiano): 75 g
- Olive oil: 120 ml
- Pine nuts: 20 g
5
Mix ricotta, 2/3 of the parmesan (leave some parmesan aside), parsley, yolk, 1 tablespoon of olive oil, a pinch of salt and pepper; chop the sun-dried tomatoes into large pieces.
- Ricotta cheese: 250 g
- Parmesan (Parmigiano Reggiano): 75 g
- Parsley: 15 g
- Chicken egg: 1 piece
- Olive oil: 120 ml
6
In a deep dish, layer half of the baked zucchini strips, pesto sauce, cheese mixture, and sun-dried tomatoes, then add the remaining zucchini strips, pesto, cheese mixture, and sun-dried tomatoes, and sprinkle with parmesan on top.
- Courgette: 600 g
- Olive oil: 120 ml
- Ricotta cheese: 250 g
- Sun-dried tomatoes: 80 g
- Parmesan (Parmigiano Reggiano): 75 g
7
Garnish the dish with basil leaves and serve.
- Basil: 35 g
