Remember that summer garden overflowing with zucchini? Well, I do! And this recipe is a fantastic way to use up that bounty. Picture this: tender zucchini slices layered with creamy lemon ricotta, all nestled between lasagna noodles and baked to golden perfection. It's pure comfort food, with a bright, fresh twist. One of my neighbors mentioned that their kids, who normally turn their noses up at zucchini, devoured this without a single complaint! I swear, the lemon ricotta is the secret weapon. Don’t worry this recipe will become a family favorite in your home too!
The Lemon Ricotta Zucchini Lasagna Squares are also great for meal prepping. Make a big batch on Sunday and enjoy it throughout the week. Plus, it’s a vegetarian dish, which makes it perfect for meatless Mondays. Now, I know some people get intimidated by lasagna, but don't let that stop you! This recipe is surprisingly easy, especially if you use oven-ready noodles. I am pretty sure if I can do it, so can you! Let's get cooking!
Required Equipments
- 9x13 inch baking dish
- Large mixing bowl
- Skillet
- Cheese grater
- Ladle
- Spatula
Lemon Ricotta Zucchini Lasagna Squares: Frequently Asked Questions
Lemon Ricotta Zucchini Lasagna Squares
Elevate your lasagna game with these Lemon Ricotta Zucchini Lasagna Squares! Layers of tender zucchini, creamy lemon ricotta, and lasagna noodles baked to golden perfection offer a fresh, flavorful twist on a classic comfort food.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 25 minutes
Cook Time: 55 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat the Oven: Set your oven to 375°F (190°C). This is important so the lasagna cooks evenly. Trust me, a well-preheated oven makes all the difference!
- Prepare the Zucchini: Slice the zucchini into 1/4-inch thick rounds. Lightly brush them with olive oil and season with salt and pepper. You can grill them for added flavor or simply sauté them in a skillet until tender. I often use a grill pan for those lovely char marks.
- Make the Ricotta Filling: In a large mixing bowl, combine the ricotta cheese, lemon zest, lemon juice, grated Parmesan cheese, eggs, chopped fresh basil, salt, and pepper. Mix everything until well combined. This is where the magic happens, so don't skimp on the lemon zest!
- Prepare the Tomato Sauce (if using): If you're adding a layer of tomato sauce, spread a thin layer on the bottom of the baking dish. This adds moisture and a lovely tang. I sometimes use a store-bought marinara sauce to save time.
- Assemble the Lasagna: Start by spreading a thin layer of the ricotta mixture in the bottom of the baking dish. Arrange a layer of lasagna noodles over the ricotta. Don't worry if they overlap a little. Add a layer of zucchini slices over the noodles. Repeat these layers until all ingredients are used, finishing with a layer of ricotta mixture on top.
- Top with Cheese: Sprinkle the remaining Parmesan cheese and mozzarella cheese over the top layer of ricotta. This creates a beautiful golden crust. Feel free to add a little extra mozzarella if you're a cheese lover like me!
- Bake the Lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly. I always peek in the oven to make sure it's not burning.
- Rest Before Serving: Let the lasagna rest for at least 10 minutes before slicing and serving. This helps it to set and makes it easier to cut. I know it's hard to wait, but trust me, it's worth it!
- Garnish and Serve: Garnish with fresh basil leaves and a drizzle of olive oil before serving. Serve warm and enjoy every bite! I like to add a side of crusty bread to soak up the delicious sauce.
📝 Notes
🍎 Nutrition
Calories: 320 kcal
Protein: 15g
Fat: 18g
Carbohydrates: 25g
Fiber: 3g
Calcium: 250mg
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