Zucchini & Spinach Ricotta Lasagna

• This lasagna recipe uses a mixture of ricotta and mozzarella in place of Béchamel sauce.

Pasta Lasagna

• Pass the dough through the machine, gradually decreasing the thickness setting with each pass. Aim to roll the dough until it reaches about 1.6mm thick or 1/16-inch. These rectangular sheets are now ready to be cut into your desired pasta shape.
  

Cooking Fresh Pasta Sheets

• Some recipes suggest skipping the pre-cooking step for fresh pasta sheets, as the moisture released during cooking can soften the layers adequately. If pre-cooking is preferred, bring a large pot of salted water (10g of salt per liter) to a boil. Prepare a bowl of ice water nearby. Cook 2-3 pasta sheets at a time in the boiling water. Once the water returns to a boil, cook the sheets for about 30 seconds, then drain and cool them in the ice water to stop the cooking process. Pat dry before using.
• Make your tomato sauce from scratch!
  

Spinach Ricotta Filling

• In a large pot, add a drizzle of olive oil and a crushed garlic clove, and throw in spinach stirring vigorously for about a minute. Drain well and squeeze out remaining juice and chop. In a bowl, combine ricotta cheese with half of the mozzarella, the egg, garlic powder, parsley and oregano. Season with salt and pepper and add wilted spinach.
  

Montage

• To begin assembling your lasagna, start with a thin layer of flavorful tomato sauce at the bottom of the dish. Next, place a layer of noodles over the tomato sauce. Now, it's time to add a delicious and creamy spinach and ricotta filling to the lasagna. Spread half of this luscious mixture over the first layer of noodles, ensuring even coverage. Layer thinly sliced zucchini on top of the filling, slightly overlapping the slices for a visually appealing presentation. Next, drizzle more tomato sauce over the zucchini and sprinkle a generous amount of grated parmesan cheese to enhance the flavors. For the next layer, add another layer of cooked noodles to continue building the lasagna. Spread the remaining half of the spinach and ricotta filling over the noodles, followed by another layer of beautifully arranged zucchini slices. Sprinkle more grated parmesan cheese on top to add a touch of salty goodness. Finish off the lasagna with a final layer of cooked noodles, ensuring all the layers are neatly stacked. Spread the remaining tomato sauce over the top layer, covering it completely. Sprinkle a generous amount of shredded mozzarella cheese over the sauce, adding a gooey and indulgent layer to the lasagna. Finally, top it off with a generous sprinkling of grated parmesan cheese for that classic finishing touch.

Baking

• Preheat your oven to 350°F/180ºC and position a rack in the center for even cooking. Cover your lasagna dish with greased parchment foil before placing it in the oven. Bake the lasagna covered for 35 minutes to allow the flavors to meld together and the ingredients to cook through. After the initial baking time, remove the foil cover and continue baking for an additional 20 minutes. For the final touch, set your oven to the broiler position with the door ajar and broil the lasagna for 5 minutes or until it reaches a golden brown hue. Remove it from the oven and allow it to rest for 15 minutes before serving.

Plating Lasagna

• One key tip is to allow your lasagna to cool completely before cutting it. A great way to achieve this is by refrigerating the lasagna overnight. This will help the layers set and firm up. Another helpful tip is to warm the bottom of the pan over a flame for a few seconds. This will help loosen the edges of the lasagna from the pan, making it easier to remove in one neat piece. Carefully un-mold the lasagna onto a cutting board, and cut it into desired portions. Lasagna can be seared in a nonstick pan with a dash of olive oil, and finished in the oven or in the microwave.

Storage

• Cooked lasagna can be stored up to 4 days in the refrigerator. Buon appetito!