20 minute zucchini lasagna recipe with lemon ricotta

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This zucchini lasagna recipe is perfect when you're short on time, but still want to take off your socks from anyone who eats it. Go to the 20-minute zucchini lasagna recipe or read on for our tips for making it.

Lasagna is a popular food in our house, but sometimes the layers, baking and waiting are too much. So we think of this little gem. It's still lasagna, it's just not baked.

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How to quickly make zucchini lasagna free form

We're using zucchini and yellow summer squash in our lasagna recipe below, but you can trade them in for other veggies or add a little protein – chicken sausage would be great.

How to quickly make zucchini lasagna free form

Vegetables are roasted in the oven until golden brown on the edges. While they are roasting, we have time to cook lasagna noodles and make a creamy lemon ricotta sauce.

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Lemon ricotta

For the sauce, stir the lemon zest and a little hot pasta water in the ricotta. This season and thin the ricotta very lightly. When the zucchini is roasted, we place noodles, roasted vegetables, and ricotta sauce on individual plates. So easy!

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Layers

Updated recipe, originally published in May 2012. Since I published this in 2012, we have tweaked the recipe to make it clearer. – Adam and Joanne

20 minute zucchini lasagna recipe with lemon ricotta

  • PREP 5mins

  • COOK 15 minutes
  • TOTAL 20 minutes

If you love lasagna, but don't have time to wait for it to bake, make this easy free-form lasagna with roasted zucchini and yellow squash. You can also add roasted aubergines, tomatoes, mushrooms, or even cooked chicken or sausage.

Makes 4 servings

Will need

2 zucchini, cut into 1/4 inch slices

2 summer / yellow squash, cut into 1/4-inch rounds

1 shallot or small yellow onion, thinly sliced

1 tablespoon of extra virgin olive oil

1/2 teaspoon of Italian seasoning

8 lasagna noodles, dry, unbroken

1 cup partially skim ricotta cheese

Lemon zest

Salt and freshly ground black pepper

Fresh chopped basil leaves

Addresses

  • Roasted vegetables
  • Heat oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil.

    Add the pumpkin to the pan, then use your fingers to separate the shallot slices into rings, and then add to the baking sheet. Mix the pumpkin and shallots with olive oil, Italian seasonings and 1/4 teaspoon of salt. Arrange the squash in a single layer and then toast, turning once, until lightly browned, but not tender, about 15 minutes.

    Meanwhile, cook pasta in boiling salted water until tender but not tender. Drain, but reserve approximately 1/4 cup of pasta water.

    Prepare the lemon ricotta. Add ricotta cheese to microwaveable bowl and heat until hot, 1 minute. Add lemon zest and reserved pasta water. Try and then season with salt and pepper.

Adam and Joanne's advice

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

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