Cheesy Spinach-Zucchini Lasagna

A Deliciously Light and Flavorful Take on Classic Lasagna

This Cheesy Spinach-Zucchini Lasagna is a delightful twist on traditional lasagna, replacing pasta sheets with thinly sliced zucchini for a lighter yet equally satisfying dish. Packed with creamy ricotta, fresh spinach, and gooey melted cheese, this low-carb alternative is perfect for those looking for a nutritious yet indulgent meal. Whether you’re aiming for a healthier lifestyle or just love experimenting with new flavors, this lasagna is a must-try.

---

Why You’ll Love This Recipe

• Low-carb & Gluten-Free – Swapping out traditional pasta with zucchini makes this lasagna an excellent choice for those watching their carb intake.
• Packed with Nutrients – Spinach and zucchini provide vitamins, minerals, and fiber, making this dish both healthy and delicious.
• Rich & Cheesy – With layers of ricotta, mozzarella, and Parmesan, every bite is full of creamy, cheesy goodness.
• Great for Meal Prep – This lasagna keeps well and reheats beautifully, making it a perfect make-ahead meal.

---

Ingredients

For the Zucchini “Noodles”

• 3 medium zucchinis, thinly sliced lengthwise
• 1 teaspoon salt (to remove excess moisture)

For the Spinach-Ricotta Filling

• 2 cups fresh spinach, chopped
• 1 ½ cups ricotta cheese
• 1 egg
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ cup grated Parmesan cheese

For the Sauce

• 2 cups marinara sauce (homemade or store-bought)
• 1 teaspoon olive oil
• ½ teaspoon dried basil
• ½ teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes (optional)

For the Topping

• 2 cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese

---

Step-by-Step Directions

1. Prepare the Zucchini

• Slice the zucchinis lengthwise into thin strips, about ⅛-inch thick.
• Lay the slices on a paper towel, sprinkle with salt, and let them sit for 15-20 minutes to draw out excess moisture.
• Pat dry with another paper towel before using.

2. Make the Spinach-Ricotta Filling

• In a bowl, combine ricotta cheese, chopped spinach, egg, garlic powder, salt, black pepper, and Parmesan cheese. Mix well and set aside.

3. Prepare the Sauce

• In a saucepan, heat olive oil over medium heat.
• Add marinara sauce, dried basil, oregano, and red pepper flakes. Stir and let simmer for 5 minutes.

4. Assemble the Lasagna

• Preheat the oven to 375°F (190°C).
• In a greased 9×13-inch baking dish, spread a thin layer of marinara sauce.
• Add a layer of zucchini slices, followed by half of the ricotta mixture.
• Sprinkle with some mozzarella cheese and a bit more sauce.
• Repeat with another layer of zucchini, ricotta mixture, mozzarella, and sauce.
• Finish with a final layer of zucchini, the remaining sauce, and top with mozzarella and Parmesan cheese.

5. Bake the Lasagna

• Cover with foil and bake for 30 minutes.
• Remove foil and bake for another 10-15 minutes until the cheese is golden and bubbly.
• Let it rest for 10 minutes before slicing and serving.

---

Variations & Substitutions

• Meat Lovers – Add cooked ground turkey, beef, or Italian sausage to the sauce for extra protein.
• Vegan-Friendly – Use dairy-free ricotta and mozzarella alternatives. Replace the egg with a flaxseed egg.
• Extra Vegetables – Try adding sautéed mushrooms, bell peppers, or roasted eggplant for even more flavor.
• Pesto Twist – Mix some basil pesto into the ricotta filling for an herby boost.

---

Servings & Timing

• Servings: 6-8
• Prep Time: 25 minutes
• Cook Time: 40-45 minutes
• Total Time: 1 hour 10 minutes

---

Storage & Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Wrap the lasagna tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm in a 350°F oven for 15-20 minutes or microwave individual portions for 2-3 minutes.

---

Frequently Asked Questions

How do I prevent the zucchini from making the lasagna watery?

Salting and patting the zucchini dry before layering helps reduce excess moisture. You can also lightly grill or bake the slices before assembling the lasagna.

Can I use frozen spinach instead of fresh?

Yes! Thaw and squeeze out excess moisture from frozen spinach before mixing it with ricotta.

Do I have to use ricotta cheese?

If you’re not a fan of ricotta, you can substitute it with cottage cheese or a blend of Greek yogurt and Parmesan.

Can I make this lasagna ahead of time?

Absolutely! Assemble the lasagna and refrigerate it for up to 24 hours before baking.

How do I make the zucchini slices uniform?

A mandoline slicer is the best tool for achieving evenly thin zucchini slices.

Is this lasagna keto-friendly?

Yes! This recipe is naturally low in carbs, making it a great keto-friendly meal.

Can I use yellow squash instead of zucchini?

Yes! Yellow squash has a similar texture and mild flavor, making it a perfect alternative.

What’s the best type of marinara sauce to use?

A homemade sauce with crushed tomatoes, garlic, and Italian herbs is ideal, but a high-quality store-bought marinara works just as well.

Can I add more cheese?

Of course! If you love extra cheese, feel free to add more mozzarella or Parmesan.

What side dishes go well with this lasagna?

A crisp green salad, garlic bread, or roasted vegetables pair beautifully with this dish.

---

Final Thoughts

This Cheesy Spinach-Zucchini Lasagna is a flavorful, healthy twist on the classic comfort food. With layers of creamy ricotta, nutrient-packed spinach, and melty cheese, every bite is satisfying yet light. Whether you’re serving it as a weeknight dinner or meal prepping for the week, this dish is sure to be a hit!

Print