Sicilian Zucchini and Lemon Lasagna
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A fresh, summery twist on classic lasagna. Creamy ricotta, tender pasta, fresh herbs, and LIVWELL Sicilian Zucchini & Lemon Sauce come together for a bright, comforting dish that’s perfect for summer gatherings.
Serves 6–8
Ingredients
- 1 jar LIVWELL Sicilian Zucchini & Lemon Pasta Sauce
- 9–12 lasagna noodles, cooked according to package directions
- 15 oz ricotta cheese
- 2 cups shredded mozzarella, divided
- ½ cup grated Parmesan
- 1 egg
- 1 medium zucchini, thinly sliced
- 2 cups fresh baby spinach
- 2 cloves garlic, minced
- 1 tbsp extra-virgin olive oil
- 1 tsp lemon zest
- Sea salt & freshly cracked black pepper
- Fresh basil, for finishing
Directions
- Preheat oven to 375°F. Lightly coat a 9 x 13-inch baking dish with olive oil.
- Heat olive oil in a skillet over medium heat. Add the zucchini and garlic and sauté for 3–4 minutes, until just tender. Add the spinach and cook briefly until wilted. Season lightly with salt and pepper.
- In a bowl, combine ricotta, egg, Parmesan, 1 cup mozzarella, lemon zest, and a pinch of salt and pepper.
- Spoon a thin layer of LIVWELL Sicilian Zucchini & Lemon Sauce over the bottom of the baking dish. Layer with lasagna noodles, ricotta mixture, sautéed vegetables, and another generous spoonful of LIVWELL sauce. Repeat until you have 3 layers.
- Finish with the remaining LIVWELL sauce and 1 cup mozzarella.
- Cover loosely with foil and bake for 25 minutes. Remove the foil and bake another 10–15 minutes, until bubbling and lightly golden.
- Let rest for 10 minutes before slicing. Finish with fresh basil and serve with a little extra warmed Sicilian Zucchini & Lemon Sauce spooned over the top.
Summer tip: This would also be beautiful with ribbons of fresh zucchini layered between the pasta sheets and a little extra lemon zest and basil on top. It keeps the lasagna bright and garden-fresh while letting the LIVWELL sauce be the hero.
