Description
This Zucchini Spinach Vegetarian Lasagna is a comforting yet healthy twist on the classic lasagna recipe. Packed with fresh vegetables, creamy ricotta, and gooey melted cheese, it’s the perfect combination of flavor, nutrition, and indulgence. Whether you’re hosting a family dinner, meal prepping, or simply looking for a meatless option, this dish is guaranteed to impress.
Ingredients
Scale
- 2 cups part-skim ricotta cheese (or low-fat creamed cottage cheese)
- 1 egg
- ¼ cup chopped fresh parsley
- 1 teaspoon dried or 1 tablespoon fresh basil
- 1 teaspoon dried or 1 tablespoon fresh oregano
- 1 teaspoon garlic powder
- 2 cups fresh spinach, chopped (or 10 oz frozen spinach, thawed and drained)
- 4 cups low-sodium marinara sauce
- 1 lb lasagna noodles (regular, whole wheat, or gluten-free), cooked and thoroughly drained
- 2 large zucchinis, thinly sliced
- 1½ cups low-fat mozzarella cheese, shredded and divided
- 3 tablespoons grated Parmesan cheese
Instructions
Step 1: Prepare the Cheese Mixture
- In a medium bowl, combine the ricotta cheese, egg, parsley, basil, oregano, and garlic powder.
- Fold in the chopped spinach (or thawed and drained frozen spinach) and mix until well combined.
Step 2: Preheat the Oven and Prepare Ingredients
- Preheat your oven to 375°F (190°C).
- Thinly slice the zucchinis using a sharp knife or mandoline slicer to create even slices.
Step 3: Assemble the Lasagna
- Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
- Lay down a layer of cooked lasagna noodles.
- Spread a portion of the ricotta-spinach mixture over the noodles.
- Add a layer of zucchini slices on top of the cheese mixture.
- Sprinkle a portion of shredded mozzarella cheese over the zucchini.
- Repeat the layers (sauce, noodles, cheese mixture, zucchini, mozzarella) until all ingredients are used. End with a final layer of marinara sauce.
- Sprinkle the remaining mozzarella and grated Parmesan cheese on top.
Step 4: Bake the Lasagna
- Cover the baking dish with aluminum foil and bake for 30 minutes in the preheated oven.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbling.
Step 5: Rest and Serve
- Allow the lasagna to rest for about 10 minutes after baking to firm up the layers.
- Slice and serve hot, garnished with additional fresh parsley if desired.
Notes
- Substitutions: Feel free to use gluten-free lasagna noodles or vegan cheese for dietary preferences.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 4 days or frozen for up to 3 months.
- Make-Ahead: Assemble the lasagna up to a day in advance and bake it just before serving.
- Zucchini Prep Tip: Lightly salt the zucchini slices and pat them dry to remove excess moisture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired