Zucchini Pesto Lasagne

Nutrition · per serving

Steps

1. 1

   Preheat the oven to 190°C fan, or 200°C conventional. Lightly oil a small baking dish, about 20 x 15 cm, with olive oil.

   1 tsp extra-virgin olive oil
2. 2

   Slice the zucchini into thin ribbons or very thin half-moons. Set aside about one-third of the nicest slices for visible top layers, then roughly chop the rest for the pesto.

   350 g zucchini, trimmed
3. 3

   In a dry frying pan over medium heat, toast the pine nuts for 2 to 3 minutes until lightly golden and fragrant, shaking the pan often so they do not scorch. Remove immediately. Toast the pine nuts for the topping in the same way and set aside separately.

   30 g pine nuts10 g pine nuts
4. 4

   Add the chopped zucchini, basil leaves, toasted pine nuts, garlic cloves, olive oil, lemon zest, Parmesan, salt, and black pepper to a food processor. Blend until thick and spoonable, not completely smooth. A little texture helps the layers hold and looks better when sliced.

   350 g zucchini, trimmed35 g fresh basil leaves30 g pine nuts2 garlic cloves70 ml extra-virgin olive oil1 tsp lemon zest30 g Parmesan, finely grated3/4 tsp fine salt1/4 tsp black pepper
5. 5

   In a bowl, mix the ricotta, mozzarella, egg, Parmesan, salt, and black pepper until evenly combined. The filling should be creamy but not loose.

   250 g ricotta180 g mozzarella, well drained and torn or grated1 medium egg25 g Parmesan, finely grated1/4 tsp fine salt1/4 tsp black pepper
6. 6

   If your fresh lasagne sheets are large, trim them to fit the dish. Stir the hot water into 2 to 3 tablespoons of the pesto to loosen it slightly for the base layer.

   180 g fresh lasagne sheets120 ml hot water
7. 7

   Spread a thin layer of loosened pesto over the base of the dish. Add a layer of lasagne sheets, then spoon over one-third of the cheese filling, one-third of the remaining pesto, and a few of the reserved zucchini slices. Repeat for 3 layers in total, finishing with lasagne sheets on top.

   180 g fresh lasagne sheets350 g zucchini, trimmed
8. 8

   Spread the last of the pesto over the top, arrange the remaining zucchini slices neatly, then scatter over mozzarella and the toasted pine nuts. This top layer gives you the green-and-golden finish and a great camera-ready look.

   40 g mozzarella, grated10 g pine nuts350 g zucchini, trimmed
9. 9

   Bake for 30 to 35 minutes until bubbling at the edges, lightly golden on top, and the pasta is tender when pierced with a knife. If the top colours too quickly, loosely cover with foil for the last 10 minutes.

10. 10

    Rest the lasagne for 10 minutes before slicing so the layers set cleanly. Finish with basil leaves and serve hot.

    a small handful fresh basil leaves

Origin & History

Lasagne is one of Italy’s great baked pasta traditions, with many regional variations built around local ingredients and cheeses. This modern green version leans into the Italian love of pesto and summer zucchini, creating a lighter but still comforting tray bake.