Zucchini and pesto lasagna from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 163) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kristin_r2njsu on March 05, 2026

    Added about 8 oz of thinly sliced baby Bella mushrooms to the zucchini and really boosted the umami flavor. Loved this as an alternative to red sauce with a nice crisp side salad.

  • jessica_me21zm on February 16, 2026

    Made this a while back but we are still talking about how good it was. A lot of work but worth it for sure. Can’t wait to make it again this summer.

  • nicole_lmgml1 on January 20, 2026

    Quite nice! I’d like to lighten it up a tad, it’s very creamy-white-slab. Next time I’ll also use a technique from Samin Nosrat’s “the big lasagna” and wilt an astonishing amount of baby spinach, cool, then add it to the ricotta. Just to get more veg in there. So, I would make this again in theory, but ultimately a red lasagna has triumphed over this one every time since…

  • Meags on January 04, 2026

    Delicious! Even my mom, who was leery of it (but of course didn't tell me when I asked if it sounded good ??) raved about it.

  • shelbstirr on September 17, 2025

    I made this with half the olive oil and only 5-6 T butter and it was still very rich. I think you could do 1 T oil for the zucchini, it releases liquid as it cooks. I think you could totally add more zucchini. Add one more clove of garlic. The directions were clear and worked well. I’d like to try making it again with tweaks to lighten it up.

  • Lsblackburn1 on August 09, 2023

    Loved! Many steps, but worth the effort. I used more pesto (more like a cup) and probably more cheese (pecorino because I had bought a huge wedge of it at Costco) and I used Barilla oven ready noodles.

  • ldyndiuk on January 22, 2023

    Did she just trick me into making bechamel sauce? This came out really well, despite not having the right amount of ingredients for the number of layers called for. I don’t know what kind of lasagna noodles Deb buys, but I bought Barrilla, which I think is a pretty standard brand, and only had two noodles for the top layer, and that’s just because I held them back rather than using them to extend the other layers for the full length of the dish. She is all “this is going to be a tall lasagna! We’re going to use the whole box of noodles!” But don’t you usually use the whole box? I also didn’t have quite enough of the sauce for the top layer. It doesn’t matter, it’s a lasagna, you cut into it vertically so you still get a little of everything. I slightly object to using summer vegetables into something I’d never make in the summer (I don’t turn the oven on for that long!) but the zucchini was decent and came out well. Everyone loved it!

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