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Cheesy Spinach-Zucchini Lasagna

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Short Description

Cheesy spinach-zucchini lasagna is a lighter, veggie-packed version of classic lasagna, featuring layers of tender zucchini, rich ricotta and spinach filling, and gooey melted cheese. This dish is perfect for a comforting yet healthy meal, offering all the flavors of traditional lasagna without the heaviness of pasta.

Why You’ll Love This Recipe

  • Low-carb and gluten-free – Uses zucchini slices instead of pasta.
  • Packed with veggies – A nutritious way to enjoy lasagna.
  • Rich and cheesy – Layers of ricotta, mozzarella, and Parmesan create a deliciously creamy texture.
  • Customizable – Add protein, extra veggies, or different cheeses.
  • Great for meal prep – Tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Lasagna Layers:

  • Zucchini (thinly sliced lengthwise)
  • Spinach (fresh or frozen, drained)
  • Ricotta cheese
  • Egg
  • Mozzarella cheese (shredded)
  • Parmesan cheese (grated)
  • Marinara sauce (homemade or store-bought)
  • Olive oil
  • Garlic (minced)
  • Italian seasoning
  • Salt and pepper

Directions

this recipe
  1. Preheat the oven – Set to 375°F (190°C).
  2. Prepare the zucchini – Slice lengthwise into thin strips and lightly salt to draw out moisture. Let sit for 10 minutes, then pat dry.
  3. Cook the spinach – In a skillet, heat olive oil and sauté garlic. Add spinach and cook until wilted. Let cool and squeeze out excess moisture.
  4. Make the ricotta filling – In a bowl, mix ricotta, egg, cooked spinach, Parmesan, Italian seasoning, salt, and pepper.
  5. Assemble the lasagna – Spread marinara sauce in a baking dish, layer zucchini slices, then add the ricotta mixture, mozzarella, and more sauce. Repeat layers until all ingredients are used.
  6. Top with cheese – Finish with a layer of mozzarella and Parmesan.
  7. Bake – Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-15 minutes until golden and bubbly.
  8. Rest and serve – Let sit for 10 minutes before slicing. Enjoy warm!

Servings and Timing

  • Servings: 4-6
  • Prep time: 20 minutes
  • Cook time: 40 minutes
  • Total time: 1 hour

Variations

  • Add protein – Layer in cooked ground turkey, beef, or shredded chicken.
  • Extra veggies – Try mushrooms, bell peppers, or eggplant.
  • Dairy-free version – Use dairy-free cheese and almond-based ricotta.
  • Spicy twist – Add red pepper flakes for a kick.
  • Pesto flavor – Mix some pesto into the ricotta filling for extra depth.

Storage/Reheating

  • Refrigeration: Store in an airtight container for up to 4 days.
  • Freezing: Freeze assembled (uncooked) or baked lasagna for up to 2 months. Thaw overnight before baking or reheating.
  • Reheating: Warm in a 350°F oven for 15 minutes or microwave for 1-2 minutes.

FAQs

How do I keep zucchini from making the lasagna watery?

Salt and pat dry the zucchini slices before assembling to remove excess moisture.

Can I use frozen spinach?

Yes! Thaw and squeeze out as much liquid as possible before mixing with ricotta.

What’s the best cheese for this lasagna?

Mozzarella, ricotta, and Parmesan provide the best texture and flavor.

Can I use cottage cheese instead of ricotta?

Yes! Blend it for a smoother consistency.

Can I make this ahead of time?

Yes! Assemble it up to a day in advance and refrigerate before baking.

Can I use regular lasagna noodles instead of zucchini?

Absolutely! Boil or use no-boil lasagna sheets if you prefer a traditional version.

How do I get crispy edges on top?

Broil for 2-3 minutes after baking for a golden, bubbly crust.

Can I use a different sauce?

Yes! Pesto, Alfredo, or a homemade tomato sauce work well.

Is this lasagna keto-friendly?

Yes! Zucchini makes it a great low-carb option.

What should I serve with this lasagna?

Pair with a fresh salad, garlic bread, or roasted veggies.

Conclusion

Cheesy spinach-zucchini lasagna is a lighter, veggie-packed take on a classic comfort food. With layers of creamy ricotta, flavorful spinach, and melty cheese, this dish delivers all the satisfaction of traditional lasagna while being healthier and gluten-free. Try it today for a delicious, wholesome meal!

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Cheesy Spinach-Zucchini Lasagna

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-inspired
Print Recipe

Description

This Cheesy Spinach-Zucchini Lasagna is a delicious, lighter twist on traditional lasagna! Made with layers of tender zucchini, spinach, ricotta, and melty cheese, this dish is packed with flavor while being a healthier, low-carb alternative. Perfect for a cozy family dinner!

Ingredients

Units Scale

For the Lasagna Layers:

  • 2 medium zucchinis, sliced lengthwise into 1/8-inch strips
  • 1 tbsp salt (for removing excess moisture)
  • 9 lasagna noodles (or use more zucchini strips for a low-carb version)
  • 1 tbsp olive oil
  • 3 cups fresh spinach, chopped
  • 2 cloves garlic, minced

For the Ricotta Mixture:

  • 1 1/2 cups ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/2 tsp black pepper

For the Sauce:

  • 2 cups marinara sauce (store-bought or homemade)
  • 1/2 tsp red pepper flakes (optional)

For the Cheese Topping:

  • 2 cups shredded mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1 tbsp fresh basil, chopped (for garnish)

Instructions

Step 1: Prep the Zucchini

  1. Lay zucchini slices on a paper towel and sprinkle with salt. Let sit for 15 minutes to draw out moisture.
  2. Pat dry with another paper towel to prevent a watery lasagna.

Step 2: Cook the Spinach

  1. In a pan, heat olive oil over medium heat. Add garlic and cook for 30 seconds.
  2. Stir in chopped spinach and cook until wilted (2 minutes). Remove from heat.

Step 3: Make the Ricotta Mixture

  1. In a bowl, mix ricotta cheese, egg, Parmesan, Italian seasoning, salt, and pepper. Stir in the cooked spinach.

Step 4: Assemble the Lasagna

  1. Preheat oven to 375°F (190°C).
  2. Spread ½ cup marinara sauce on the bottom of a 9×13-inch baking dish.
  3. Layer with 3 lasagna noodles or zucchini slices.
  4. Spread ⅓ of the ricotta mixture and ½ cup marinara sauce over the noodles.
  5. Sprinkle ⅓ of the mozzarella cheese.
  6. Repeat two more times, finishing with a layer of mozzarella and Parmesan cheese on top.

Step 5: Bake the Lasagna

  1. Cover with foil and bake for 25 minutes.
  2. Remove foil and bake for another 15 minutes, until the cheese is golden and bubbly.
  3. Let sit for 10 minutes before slicing.

Step 6: Serve & Enjoy

  1. Garnish with fresh basil and serve warm!

Notes

  • Make It Low-Carb: Skip the lasagna noodles and only use zucchini slices.
  • More Protein: Add cooked ground turkey or chicken to the marinara sauce.
  • Dairy-Free Option: Use cashew ricotta and dairy-free mozzarella.
  • Storage: Keep leftovers in the fridge for up to 4 days or freeze for up to 3 months.

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