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Easy zucchini lasagna

Easy zucchini lasagna

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KitchenAid Chef
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Easy zucchini lasagna

When you're craving a lighter lasagna alternative this version with zucchini will not let you down.

Duration
Total50min
Prep15min
Cooking35min

Tools

SHEET_CUTTERSHEET_CUTTER
STAND_MIXERSTAND_MIXER

Ingredients

Serving

3

zucchinis

3 tsp

salt

1

onion

200 g

spinach

1 tbsp

olive oil

750 g

ricotta

1 tsp

pepper

1/2 tsp

nutmeg

90 g

pesto

150 g

grated emmental

Step by step

  1. Use the Vegetable Sheet Cutter fitted with the thin blade to slice the zucchinis into thin ribbons. Sprinkle 2 tablespoons of salt over the zucchini and let sit for 15 minutes. Use paper towels to press the water out of the zucchini.

  2. Dice the onion sautee 5 minutes in olive oil over medium heat. Add the spinach and saute until wilted. Use a colander to let the water leak out of the spinach.

  3. Add the ricotta, 1 teaspoon salt, pepper, nutmeg and pesto to the bowl of a stand mixer fitted with the Paddle Attachment. Mix on speed 2 until combined.

  4. Arrange a layer of zucchini on the bottom of an oven dish. Spread 1/3 of the ricotta mixture and 1/3 of the spinach. Repeat this step 2 more times. Finish with a last layer of zucchini. Sprinkle with the emmental cheese.

  5. Bake for 35 minutes in 200°C preheated oven.