Description
A delicious, lighter take on classic lasagna featuring fresh zucchini, sautéed spinach, and a creamy ricotta filling. This version is customizable to be vegetarian or vegan and is perfect for a hearty dinner without the heaviness of meat.
Ingredients
- 2–3 medium zucchini, thinly sliced
- 6 cups fresh spinach or 1 package frozen spinach, thawed and drained
- 1 ½ cups ricotta cheese (or tofu-based vegan ricotta)
- 1 ½ cups mozzarella cheese
- ½ cup parmesan cheese (or nutritional yeast for vegan)
- 3 cups marinara or tomato sauce
- 9 lasagna noodles (regular, gluten-free, or oven-ready)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Prep the zucchini: Slice thinly, salt lightly, and let sit for 10 minutes. Pat dry to remove moisture.
- Sauté the spinach: In a pan, heat olive oil and cook garlic until fragrant. Add spinach and cook until wilted. Let cool slightly.
- Prepare the filling: Mix sautéed spinach with ricotta, Italian seasoning, salt, and pepper.
- Assemble the lasagna: In a baking dish, start with a layer of marinara sauce. Add a layer of noodles (or zucchini), then a layer of the ricotta-spinach mix, followed by mozzarella. Repeat layers until ingredients are used up.
- Top it off: Finish with marinara sauce and sprinkle with parmesan cheese or nutritional yeast.
- Bake: Cover with foil and bake for 30 minutes. Uncover and bake for another 15–20 minutes, until bubbly and golden on top.
- Rest: Let stand 10–15 minutes before serving.
Notes
Use gluten-free noodles and plant-based cheeses for a vegan or gluten-free version. Salting the zucchini removes moisture and prevents sogginess.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: Italian-Inspired