Description
Enjoy a lighter take on classic lasagna with this Cheesy Spinach-Zucchini Lasagna! Made with thinly sliced zucchini, creamy ricotta, and melty cheese, this low-carb, gluten-free dish is perfect for meal prep and a nutritious dinner.
Ingredients
Scale
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
Instructions
- Prepare the Zucchini:
- Slice zucchinis lengthwise into ⅛-inch thick strips.
- Lay slices on a paper towel, sprinkle with salt, and let sit for 15-20 minutes to draw out moisture.
- Pat dry with another paper towel.
- Make the Spinach-Ricotta Filling:
- In a bowl, mix ricotta cheese, chopped spinach, egg, garlic powder, salt, black pepper, and Parmesan cheese. Set aside.
- Prepare the Sauce:
- Heat olive oil in a saucepan over medium heat.
- Add marinara sauce, dried basil, oregano, and red pepper flakes. Stir and simmer for 5 minutes.
- Assemble the Lasagna:
- Preheat 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, then half the ricotta mixture.
- Sprinkle with some mozzarella cheese and additional sauce.
- Repeat layers, finishing with zucchini, remaining sauce, and topping with mozzarella and Parmesan cheese.
- Bake the Lasagna:
- Cover with foil and bake for 30 minutes.
- Remove foil and bake for another 10-15 minutes until cheese is golden and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Prevent Watery Lasagna: Salt and pat dry zucchini or lightly grill/bake slices before assembling.
- Substitutions: Use cottage cheese instead of ricotta, or swap zucchini for yellow squash.
- Make Ahead: Assemble and refrigerate for up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 40-45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: italian
Keywords: zucchini lasagna, low-carb lasagna, gluten-free lasagna, spinach lasagna, healthy lasagna