1 h 30 min

Step 1

Make the pasta dough. In a food processor, combine spinach and 2 eggs. Blend until homogenous.

Step 2

On a working surface, pour a kilo of flour. Using the bottom of the bowl, create a big hole in the middle. Pour the spinach and egg mixture into the "hole" and slowly begin to incorporate the spinach mixture with the flour, using your hands.

Step 3

Knead with your hands until you have a homogenous dough. Cover with plastic wrap and set aside.

Step 4

Make the ricotta filling. In a bowl add ricotta, lemon zest, julienned basil, chopped parsley, grey salt, black pepper, and olive oil.

Step 5

Prep the zucchini. Using a mandolin, thinly slice the zucchini length-wise. Set aside until you are ready to layer your lasagna.

Step 6

Prep the pasta sheets. Remove the pasta from the plastic wrap and lightly cover in flour. Place into the pasta machine and open the pasta. The goal is to start at the thickest setting and keep thinning the dough slowly slowly until you have reached the second thinnest thickness setting. Slice into sheets.

Step 7

Preheat the oven to 425F.

Step 8

Assemble the lasagna. Using a pastry brush, brush the bottom of your baking dish with extra virgin olive oil. Then start to layer in pasta, ricotta, and then strips of zucchini (in one layer across the ricotta). Repeat until you have reached the top of the sheet tray. Let the last layer be sliced zucchini.

Step 9

In a small bowl, add panko, garlic powder, chopped fresh thyme, and grey salt. Mix and top the lasagna with the bread crumb mixture.

Step 10

Before placing the lasagna into the preheated oven, top with copious amounts of freshly grated Parmigano Reggiano and a drizzle of extra virgin olive oil.