Lasagna with Zucchini, Ricotta, and Tomato Sauce


by: Tamara

Squash in lasagne once more, but this time it’s summer squash. With this recipe, there will be no reason to complain about there being too much zucchini. The quality of ricotta is very important, not just here but wherever ricotta is called for. I strongly recommend a whole-milk ricotta that has a smooth texture, with a sweet delicate flavor. Many are grainy, especially low-fat versions, so get to know what your local stores offer and find a brand you like. To make this a dairy-less dish, replace the ricotta with 1 block of well-drained firm or soft tofu, mashed and seasoned well with garlic, basil, salt and pepper. Omit other cheeses. You might start this summer supper with a contrasting bowl of fresh tomato soup or a salad of sliced layered tomatoes and quaff a crisp Pinot Blanc from Chalone Vineyard or a classic Sonoma Zinfandel such as Seghesio Home Ranch.


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serves: 6

2 1/2 cups tomato sauce

1 pound ricotta cheese, preferably whole-milk

sea salt and freshly ground pepper

2 1/2 pounds small zucchini

olive oil as needed

1 package (8 ounce) no-boil lasagne noodles

1 cup finely chopped walnuts or pine nuts

1/2 pound fresh mozzarella cheese (2 balls), grated or shredded

1 cup freshly grated Parmesan or pecorino cheese

Nutrition Facts
Lasagna with Zucchini, Ricotta, and Tomato Sauce

Servings Per Recipe: 6

Amount per Serving

Calories: 672

  • Total Fat: 38.4 g
  •     Saturated Fat: 16 g
  •     Trans Fat: 0 g
  • Cholesterol: 114.9 mg
  • Sodium: 580.8 mg
  • Total Carbs: 48.2 g
  •     Dietary Fiber: 6.2 g
  •     Sugars: 7.3 g
  • Protein: 38.1 g

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1.  Preheat the oven to 350°F. Lightly oil a 9- by 12-inch baking pan. Make the tomato sauce. It can be chunky or smooth, as you like. If the ricotta is densely textured, thin it with several tablespoons water and season with salt and pepper. If it's milky and wet, set it in a fine strainer to drain while you go on to the next step.

2.  Cut the zucchini in half lengthwise. Cut each half into diagonal slices as thinly as possible. Heat the oil in large nonstick skillet. Add the zucchini and cook over medium-high heat, turning frequently, until it glistens and is tender, about 5 minutes.

3.  Spread 1/2 cup tomato sauce over the baking dish and set 3 noodles over it. Cover with a third of the ricotta, dot with a third of the nuts, and cover with a third of the zucchini. Season with salt and pepper, then cover with 1/2 cup of the tomato sauce, a quarter of the mozzarella, and a sprinkling of Parmesan. Add the second layer of noodles and repeat twice more. Cover the final layer of pasta with the remaining tomato sauce, mozzarella, and Parmesan.

4.  Tent the dish with foil and bake until bubbling hot, about 40 minutes. Let rest for several minutes before serving.

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