Inspired by: Lasagne verdi
- All year
Zucchini & Spinach Lasagne
- Serves
- 8
- Portion
- 1 square (≈250 g)
- Time
- 1 h 20 min
- Texture
- Soft
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (8 servings) | Café batch ×5 |
|---|---|---|---|---|
| Pasta, durum wheat (dry) | lasagne sheets | 250 g | 1250 g | |
| Zucchini / tori | 3, sliced | 500 g | 2500 g | |
| Spinach (palak) | wilted | 300 g | 1500 g | |
| Ricotta (whole milk) | 1¾ cups | 400 g | 2000 g | |
| Cow's milk, whole | 2½ cups | 600 ml | 3000 ml | |
| Ghee (cow) | 3 tbsp | 40 g | 200 g | |
| Spelt flour (wholegrain) | ⅓ cup | 40 g | 200 g | |
| Nutmeg | ¼ tsp | 0.2 g | 1 g | |
| Tomato | passata | 400 g | 2000 g | |
| Fresh herbs (rosemary, thyme, sage, basil, parsley, oregano, dill, tarragon) | basil | 10 g | 50 g | |
| Parmesan (aged — small amounts) | ½ cup | 40 g | 200 g | |
| Rock salt (sendha namak) | 1¼ tsp | 6 g | 30 g |
Method
How to cook it
Step 1: Grill or steam zucchini slices.
Step 2: White sauce: cook flour in ghee; whisk in milk; simmer thick; add nutmeg and salt.
Step 3: Layer: sauce, pasta, zucchini, spinach–ricotta, tomato; repeat three times; finish with white sauce and Parmesan.
Step 4: Cover; bake at 180 °C (350 °F) 40 minutes; uncover 10 minutes; rest 15 minutes before cutting.
Nutrition
Per serving, estimated
Low salt · 0.8 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g)
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromMeat ragù→Tozucchini, spinach and ricotta
Appears in
Related recipes & Indian cousins
Pasta & Bakes
Pasta Primavera with Ghee & Lemon
Inspired by Pasta primavera
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Garlic-free Basil & Pine-Nut Pesto Pasta
Inspired by Pesto alla genovese
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Spinach & Ricotta Cannelloni in Light Tomato Sauce
Inspired by Cannelloni ricotta e spinaci
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Potato & Sweet-Potato Gnocchi with Sage Ghee
Inspired by Gnocchi al burro e salvia
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Variations & further ideas
More from Pasta & Bakes
Pasta & Bakes
Pasta Primavera with Ghee & Lemon
Inspired by Pasta primavera
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Garlic-free Basil & Pine-Nut Pesto Pasta
Inspired by Pesto alla genovese
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Spinach & Ricotta Cannelloni in Light Tomato Sauce
Inspired by Cannelloni ricotta e spinaci
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Pasta & Bakes
Potato & Sweet-Potato Gnocchi with Sage Ghee
Inspired by Gnocchi al burro e salvia
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Also good this season
Vol I · b1Foundation recipes
Home Ghee from Unsalted White Butter
- Gluten-free
- Nut-free
- Soy-free
- Vata
- Pitta
- Kapha
Vol I · b2Foundation recipes
Sattvic Garam Masala (No Onion–Garlic)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b3Foundation recipes
House Digestive Churna (Hingvashtak-inspired)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha
Vol I · b4Foundation recipes
CCF Tea (Cumin–Coriander–Fennel)
- Dairy-free
- Vegan
- Gluten-free
- Vata
- Pitta
- Kapha