Stringy Zucchini Lasagna

Stringy zucchini lasagna is an excellent vegetarian alternative to traditional oven-baked lasagna and can also be prepared in a lighter version than the classic. Here’s how to make it:

Ingredients

• 4-5 large zucchini
• 250g ricotta
• 200g mozzarella (preferably buffalo) cut into cubes
• 100g grated parmesan
• 1 egg
• Salt and pepper to taste
• Nutmeg to taste
• Extra virgin olive oil
• Tomato sauce (optional)
• Fresh basil (if you want to add a touch of freshness)

Preparation

1. Wash and slice the zucchini lengthwise, trying to make them the same thickness; they can be grilled in a pan or used raw depending on your preference.
2. In a bowl, mix the ricotta with the egg, grated parmesan, a pinch of salt, pepper, and nutmeg.
3. Take a baking dish and, if desired, spread a first layer of tomato sauce on the bottom.
4. Make a layer of zucchini, cover with part of the ricotta mixture, and distribute some mozzarella cubes.
5. Alternate layers of zucchini, ricotta, and mozzarella until all ingredients are used up.
6. The final layer should be zucchini, topped with a handful of parmesan to achieve a golden crust during baking.
7. Bake in a preheated oven at 180 °C for about 30-40 minutes, until golden as desired.
8. Before serving, let it rest for a few minutes and, if you like, garnish with fresh basil leaves.

Trivia

Zucchini is a very versatile ingredient and in this recipe it serves as an excellent substitute for pasta, making the dish lighter yet equally delicious. If you want a more pronounced flavor, you can enrich each lasagna layer with chopped basil leaves or other aromatic herbs to taste. Additionally, to make the dish richer, you can incorporate sautéed vegetables such as eggplant, peppers, or mushrooms into the tomato sauce.