Name: Zucchini and Ricotta Barilla No Boil Lasagna
Prep time: 60 min
Cook time: 50 min
Total time: 110 min
Yield: 8
Ingredients: 1 box Barilla No Boil Lasagne; 2 medium zucchini; 1½–2 tsp salt, plus more to taste; 2 cups ricotta; 3½ cups whole milk; 1 lemon; 1 tbsp fresh lemon juice, or more to taste; 4 tbsp butter; 1–2 tbsp freshly ground black pepper, plus more to taste and for serving; 3 tbsp all-purpose flour; 2½–3 cups finely grated Pecorino Romano; ¼ tsp finely grated nutmeg (optional); Fresh basil leaves, for serving

Zucchini and Ricotta Barilla No Boil Lasagna

1 hours 50 minutes

Winter and Soup Recipes Cheese Dairy/Cream Lemon/Lemon Zest Butter Zucchini

This Zucchini & Ricotta Cacio e Pepe Lasagna, made with Barilla No Boil Lasagne, layers tender zucchini and creamy lemon ricotta with a rich, peppery Pecorino Romano sauce.

Lasagne and Oven-Baked Recipes

Ingredients

8 servings

1 boxBarilla No Boil Lasagne

2medium zucchini

1½–2 tspsalt, plus more to taste

2 cupsricotta

3½ cupswhole milk

1lemon

1 tbspfresh lemon juice, or more to taste

4 tbspbutter

1–2 tbspfreshly ground black pepper, plus more to taste and for serving

3 tbspall-purpose flour

2½–3 cupsfinely grated Pecorino Romano

¼ tspfinely grated nutmeg (optional)

Fresh basil leaves, for serving

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Using a mandoline, thinly slice the zucchini. Place in a colander, sprinkle with 1–1½ tsp salt and let sit for 20–30 minutes. Pat thoroughly dry with paper towel or a clean kitchen towel.

Step 2

In a bowl, whisk the ricotta with ½ cup whole milk until smooth and creamy. Add lemon zest, fresh lemon juice, ½ tsp salt and freshly ground black pepper to taste. Mix until well combined. Taste and add more lemon juice if desired. The ricotta should be soft and spreadable, making it easy to layer between the lasagne sheets.

Step 3

Melt the butter in a saucepan over medium heat. Add 1–2 tbsp freshly ground black pepper and toast for about 1 minute, until fragrant. Add the all-purpose flour and whisk for about 30 seconds. Gradually pour in the remaining milk, whisking constantly. Cook for a few minutes, until the sauce begins to thicken. Remove from the heat and gradually whisk in 2 cups finely grated Pecorino Romano until smooth, creamy and glossy. If using, whisk in the nutmeg. Taste and season with additional salt if needed.

Step 4

Preheat the oven to 375°F (190°C). Spread a thin layer of cacio e pepe sauce in a 9 × 13-inch baking dish. Add a layer of Barilla No Boil Lasagne, followed by a layer of lemon ricotta. Add a layer of the raw, well-drained zucchini, then cover with cacio e pepe sauce. Sprinkle with some of the remaining ½–1 cup Pecorino Romano and freshly ground black pepper. Repeat the layers until all the ingredients are used. Finish with a generous layer of cacio e pepe sauce, the remaining Pecorino Romano and freshly ground black pepper.

Step 5

Cover the baking dish tightly with foil and bake for 30 minutes. Remove the foil and continue baking for another 10–15 minutes, until the lasagne is bubbling and golden brown on top. For an extra-golden finish, place under the broiler for 1–2 minutes, watching carefully.

Step 6

Let the lasagne rest for 10–15 minutes before slicing. Finish with freshly grated Pecorino Romano, basil leaves, freshly cracked black pepper and a little lemon zest.

Suggestion

For best results, thoroughly drain and pat the salted zucchini dry before assembling the lasagne. Removing excess moisture helps prevent the finished dish from becoming watery.