Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe

This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a delightful twist on traditional lasagna. It’s packed with fresh zucchini, creamy ricotta, and a kick of spice, all topped with crispy oregano breadcrumbs for an extra layer of flavor and texture.

Ingredients

For the Lasagna

• 4 medium zucchinis, thinly sliced lengthwise
• 12 lasagna noodles
• 2 cups ricotta cheese
• 1 large egg
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 teaspoon red pepper flakes (adjust to taste)
• 2 cloves garlic, minced
• Salt and pepper to taste

For the Oregano Breadcrumbs

• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh oregano, finely chopped (or 1 tablespoon dried oregano)
• 2 tablespoons olive oil

Instructions

Step 1: Prepare the Zucchini

1. Slice Zucchini: Thinly slice the zucchinis lengthwise using a mandoline or a sharp knife.
2. Season Zucchini: Sprinkle the zucchini slices with a bit of salt and let them sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.

Step 2: Cook the Lasagna Noodles

1. Boil Noodles: Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.

Step 3: Prepare the Ricotta Mixture

1. Mix Ricotta and Egg: In a medium bowl, combine the ricotta cheese, egg, and minced garlic. Season with salt and pepper to taste. Mix well.

Step 4: Make the Oregano Breadcrumbs

1. Combine Ingredients: In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped oregano.
2. Toast Breadcrumbs: Heat the olive oil in a skillet over medium heat. Add the breadcrumb mixture and cook, stirring frequently, until the breadcrumbs are golden brown and crispy. Set aside.

Step 5: Assemble the Lasagna

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Layer Ingredients: Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish. Layer with 3 lasagna noodles, followed by a layer of zucchini slices. Spread 1/3 of the ricotta mixture over the zucchini, sprinkle with red pepper flakes, and top with 1/3 of the shredded mozzarella cheese. Repeat layers twice more, ending with a final layer of noodles, marinara sauce, and mozzarella cheese.

Step 6: Bake the Lasagna

1. Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
2. Uncover and Bake: Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.

Step 7: Add Oregano Breadcrumbs

1. Top with Breadcrumbs: Remove the lasagna from the oven and sprinkle the toasted oregano breadcrumbs evenly over the top.
2. Bake Again: Return the lasagna to the oven and bake for an additional 5 minutes to set the breadcrumbs.

Step 8: Serve

1. Cool and Serve: Let the lasagna cool for 10 minutes before slicing. Serve hot and enjoy your Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs!

Tips and Variations

• Vegetable Additions: Feel free to add other vegetables like bell peppers, mushrooms, or spinach for extra flavor and nutrition.
• Meat Option: Add cooked Italian sausage or ground turkey to the layers for a heartier version.
• Gluten-Free: Use gluten-free lasagna noodles and breadcrumbs for a gluten-free option.
• Cheese Substitute: For a different flavor, try using goat cheese or feta in place of ricotta.

FAQs

1. Can I make this lasagna ahead of time?

Yes, you can assemble the lasagna and refrigerate it for up to 24 hours before baking. Just add an extra 10-15 minutes to the baking time.

2. Can I freeze the lasagna?

Yes, you can freeze the assembled lasagna before baking. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

3. How do I reheat leftovers?

Reheat leftovers in the oven at 350°F (175°C) for about 20 minutes or until heated through. You can also microwave individual portions for 2-3 minutes.

4. What can I substitute for ricotta cheese?

You can substitute cottage cheese or a mixture of cream cheese and sour cream for ricotta cheese.

5. Can I use store-bought marinara sauce?

Yes, store-bought marinara sauce works fine for this recipe if you’re short on time. However, homemade marinara sauce has a fresher taste.

Enjoy this unique and flavorful lasagna with the perfect combination of spicy, creamy, and crispy elements. It’s a great dish to impress your family and friends!

Yield: 8

Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs Recipe

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This Spicy Zucchini Ricotta Lasagna with Oregano Breadcrumbs is a delightful twist on traditional lasagna. It's packed with fresh zucchini, creamy ricotta, and a kick of spice, all topped with crispy oregano breadcrumbs for an extra layer of flavor and texture.

Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Ingredients

• 3-4 medium zucchini or yellow summer squash, sliced 1/8" thick
• 2 tablespoons extra virgin olive oil
• 1 pound ground Italian chicken sausage or chicken (see note)
• 1 red bell pepper, chopped
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• kosher salt and black pepper
• red pepper flakes
• 1 (32 ounce) jar marinara sauce
• 1 1/2 cups whole milk ricotta cheese
• 1 cup shredded provolone cheese
• 1 large egg
• 2 cups shredded dry mozzarella cheese
• 1 cup Panko breadcrumbs
• 2 tablespoons fresh oregano leaves
• fresh basil, for serving

Instructions

1. Preheat the oven to 375° F. Lightly grease a 9x13 inch baking dish.

2 Thinly slice the zucchini to about 1/8 inch thick. Lay the zucchini flat on a clean kitchen towel and sprinkle with salt. Let site 15 minutes to draw out excess moisture, then pat dry with a towel. Try and get as much water out of the zucchini as possible.

3. Meanwhile, heat 1 tablespoon olive oil in a large pot over high heat. When the oil shimmers, add the chicken and brown all over, about 5 minutes. Reduce the heat to low, add the bell pepper, oregano, thyme, and a pinch each of salt, pepper, and red pepper flakes. Stir in the marinara sauce, then remove from the heat.

4. In a bowl, combine the ricotta, provolone, and egg.

5. To assemble, spread 1/2 cup of sauce in the bottom of the baking dish. Layer over the zucchini, then dollop over 1/2 cup of the ricotta cheese, and top with about 1/2 cup mozzarella. Repeat the layering until all ingredients have been used...don't stress about making it look perfect. Top with mozzarella. Cover with foil and bake 30 minutes. Uncover, and bake another 30 minutes, until the cheese is melted and the sauce is bubbly.

6. Meanwhile, make the breadcrumbs. Heat 1 tablespoon olive oil, the breadcrumbs, and oregano over medium heat. Cook, until the breadcrumbs are toasted all over and the oregano is fried, about 4 minutes. Season with salt.

7. Let the lasagna sit 10-15 minutes before serving. Top with breadcrumbs and fresh basil.