Cheesy Spinach Zucchini Lasagna
Intro
This Cheesy Spinach Zucchini Lasagna is a lighter, veggie-packed twist on the classic Italian comfort food. Instead of heavy pasta sheets, thinly sliced zucchini rounds are layered with creamy ricotta, fresh spinach, and gooey cheeses for a dish that’s both satisfying and wholesome. It’s gluten-free, nutrient-rich, and perfect for weeknight dinners or a cozy family meal.
Ingredients (4 servings)
2 medium zucchinis, sliced into thin rounds (about ⅛ inch thick)
2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg (for ricotta mixture)
1 ½ cups marinara sauce (store-bought or homemade)
2 cloves garlic, minced
1 tbsp olive oil
1 tsp Italian seasoning
Salt & pepper, to taste
Fresh basil, for garnish (optional)
Instructions
Prep zucchini – Sprinkle zucchini slices lightly with salt and let them sit for 10 minutes to draw out excess water. Pat dry with paper towels.
Cook spinach – Heat olive oil in a pan, sauté garlic for 30 seconds, then add spinach. Cook until wilted (2–3 minutes). Set aside.
Make ricotta mixture – In a bowl, mix ricotta, egg, ¼ cup Parmesan, Italian seasoning, salt, and pepper. Stir in cooked spinach.
Assemble lasagna – In a baking dish, spread ½ cup marinara sauce. Layer zucchini slices, ricotta-spinach mixture, mozzarella, and marinara. Repeat layers until ingredients are used, ending with zucchini + marinara + mozzarella + remaining Parmesan.
Bake – Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and golden.
Rest & serve – Let lasagna sit for 10 minutes before slicing. Garnish with fresh basil if desired.
Tips
Use a mandoline slicer for even zucchini rounds.
To avoid watery lasagna, salt and dry zucchini slices well.
Swap ricotta with cottage cheese for extra protein.
Add layers of mushrooms, bell peppers, or roasted eggplant for more veggies.
For a non-vegetarian version, add ground chicken, turkey, or beef to the marinara.
Q&A
Q: How do I keep the lasagna from being watery?
A: Salt zucchini slices and let them release moisture before layering. You can also grill or bake slices briefly to dry them out.
Q: Can I make this ahead of time?
A: Yes! Assemble the lasagna, cover, and refrigerate up to 24 hours before baking.
Q: Can I freeze zucchini lasagna?
A: It freezes well—just bake, cool, slice, and freeze in portions. Reheat in the oven until hot.
Q: Can I make it dairy-free?
A: Substitute ricotta and mozzarella with plant-based cheese alternatives and skip Parmesan.
Q: Can I use zucchini strips instead of rounds?
A: Definitely! Long thin zucchini slices work well for a more traditional lasagna look.
Nutrition (per serving, approx.)
Calories: 280 kcal
Protein: 19 g
Carbohydrates: 12 g
Fat: 18 g
Fiber: 3 g
Sugar: 6 g
Sodium: 480 mg
A hearty, cheesy, and veggie-forward dish that delivers all the lasagna comfort without the pasta heaviness!