Description
Cheesy spinach-zucchini lasagna brings Italian comfort straight to kitchen tables with layers of creamy goodness. Rich cheese and tender vegetables create a delightful Mediterranean-inspired meal you cannot resist.
Ingredients
Scale
Main Vegetables:
- 2 medium zucchinis, sliced lengthwise into 1/8-inch strips (0.5 cm)
- 3 cups fresh spinach, chopped
Cheese and Dairy:
- 1 ½ cups ricotta cheese
- 2 cups shredded mozzarella cheese
- ¾ cup grated Parmesan cheese (½ cup + ¼ cup)
- 1 large egg
Additional Ingredients:
- 9 lasagna noodles (or use more zucchini strips for a low-carb version)
- 2 cups marinara sauce (store-bought or homemade)
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon salt (for removing excess moisture)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon fresh basil, chopped (for garnish)
Instructions
- Slice zucchini lengthwise into thin ribbons and spread them across paper towels, generously salting each layer to extract excess moisture.
- Allow zucchini to rest for approximately 15 minutes, enabling salt to draw out water and prevent a soggy lasagna texture.
- Gently blot zucchini slices with fresh paper towels, removing any remaining liquid and ensuring a firm, structured vegetable layer.
- Preheat the oven to the specified temperature, preparing a baking dish with a light coating of cooking spray or olive oil.
- Create a rich spinach mixture by combining fresh spinach leaves with ricotta cheese, grated parmesan, minced garlic, and a dash of black pepper.
- Layer the lasagna by spreading a thin base of marinara sauce in the baking dish, followed by alternating layers of zucchini ribbons, spinach-cheese mixture, and mozzarella.
- Repeat layering process, ensuring each tier is evenly distributed and covers the entire surface of the dish.
- Top the final layer with additional mozzarella and a sprinkle of parmesan for a golden, crispy cheese crust.
- Cover the lasagna with aluminum foil and bake until the cheese melts and edges become bubbly and slightly browned.
- Remove foil during the last few minutes of baking to achieve a perfectly crisp and golden top.
- Let the lasagna rest for 10-15 minutes after removing from the oven, allowing layers to set and making cutting easier.
Notes
- Drain excess liquid from zucchini to keep the lasagna firm and prevent sogginess during baking.
- Choose medium-sized zucchinis for uniform slicing and easier layering in the lasagna.
- Blot zucchini thoroughly with clean kitchen towels or multiple paper towels to ensure maximum moisture removal.
- For a lighter version, substitute some of the cheese with low-fat ricotta or cottage cheese to reduce calories without compromising flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 360
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg