Enjoy the delicious and healthy flavors of this Zucchini Spinach Vegetarian Lasagna, perfect for a nutritious and satisfying meal.
You will need:
For the Lasagna:
2 medium zucchinis, thinly sliced lengthwise
2 cups fresh spinach, chopped
9 lasagna noodles (whole wheat or gluten-free)
1 cup ricotta cheese
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
1 large egg
2 cups marinara sauce
1/4 cup fresh basil, chopped
1 tbsp olive oil
Salt and pepper to taste
Directions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Lasagna Noodles:
Cook the lasagna noodles according to package instructions. Drain and set aside.
Prepare the Zucchini:
In a skillet, heat the olive oil over medium heat. Add the thinly sliced zucchini and cook until tender, about 5-7 minutes. Remove from heat and set aside.
Prepare the Ricotta Mixture:
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, chopped spinach, salt, and pepper. Mix well.
Assemble the Lasagna:
Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish.
Place three lasagna noodles over the sauce.
Spread 1/3 of the ricotta mixture over the noodles. Add 1/3 of the cooked zucchini slices, then top with a layer of marinara sauce.
Repeat the layers two more times, ending with a final layer of noodles and sauce.
Sprinkle the remaining mozzarella cheese over the top.
Bake:
Cover the baking dish with aluminum foil and bake for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
Serve:
Let the lasagna cool for 10 minutes before slicing.
Garnish with freshly chopped basil before serving.
Prep Time: 25 minutes | Cooking Time: 40 minutes | Total Time: 65 minutes
Calorie Count per serving: 320 kcal
Serving Size: 6 servings