Zucchini & Spinach Vegetarian Lasagna

Layers of tender zucchini, creamy spinach filling, rich tomato sauce, and melted cheese—this lasagna is hearty, healthy, and full of flavor.

🧾 Ingredients (Serves 6)

For the vegetables:

• 2 medium zucchinis, thinly sliced lengthwise

• 2 cups fresh spinach (or 1 cup frozen, drained)

• 1 tbsp olive oil

• 2 cloves garlic, minced

• Salt and pepper to taste

For the tomato sauce:

• 2 cups marinara sauce (store-bought or homemade)

• 1 tsp dried oregano

• 1 tsp dried basil

For the cheese layer:

• 1 cup ricotta cheese

• 1 egg

• ½ cup grated Parmesan cheese

• 1½ cups shredded mozzarella cheese

• 2 tbsp chopped fresh parsley

For layering:

• 9 lasagna sheets (or no-boil noodles)

🔪 Preparation

Step 1: Preheat Oven

• Preheat to 180°C (350°F)

• Lightly grease a baking dish

🍳 Prepare the Vegetables

Step 2: Cook Spinach

• Heat olive oil in a pan

• Add garlic and sauté for 30 seconds

• Add spinach and cook until wilted (or heated through if frozen)

• Season with salt and pepper

• Set aside to cool slightly

Step 3: Prep Zucchini

• Slice thinly using a knife or mandoline

• Optional: lightly grill or sauté slices for 2–3 minutes to remove excess moisture

🧀 Make Cheese Filling

Step 4: Mix

In a bowl, combine:

• Ricotta

• Egg

• Parmesan

• Parsley

• Cooked spinach

Mix until smooth and well combined

🥧 Assemble Lasagna

Step 5: Layer

In your baking dish:

1. Spread a thin layer of tomato sauce

2. Add lasagna sheets

3. Spread ricotta-spinach mixture

4. Add zucchini slices

5. Sprinkle mozzarella

6. Add more sauce

👉 Repeat layers (usually 3 layers total)

Finish with:

• Sauce on top

• Generous mozzarella + Parmesan

🔥 Bake

Step 6: Cook

• Cover with foil and bake for 25 minutes

• Remove foil and bake another 15–20 minutes until:

  • Cheese is bubbly

  • Top is golden

🌿 Rest & Serve

• Let rest for 10 minutes before slicing

• Garnish with fresh herbs if desired

🍽️ Serving Ideas

• Garlic bread

• Fresh green salad

• Roasted vegetables

💡 Pro Tips

• Salt zucchini lightly and let sit 10 minutes, then pat dry to reduce water

• Use fresh mozzarella for a richer taste

• Don’t skip resting time—it helps the layers set properly

🔄 Variations

• Low-Carb Version: Replace lasagna sheets entirely with zucchini slices

• Vegan Option: Use plant-based ricotta and cheese, skip egg

• Protein Boost: Add lentils or mushrooms to the sauce