Description
A wholesome, veggie-packed twist on classic lasagna, featuring tender zucchini slices, fresh spinach, and a blend of three cheeses, all layered with rich marinara sauce. Perfect for a comforting family dinner that’s both flavorful and satisfying!
Ingredients
-
3 tablespoons extra-virgin olive oil, divided
-
1 pound cremini mushrooms, thinly sliced
-
1 clove garlic, minced
-
½ teaspoon salt
-
¼ teaspoon ground pepper
-
1 (11 ounce) package baby spinach
-
1 large egg, lightly beaten
-
1 (15 ounce) container part-skim ricotta cheese
-
1 ½ cups shredded part-skim mozzarella, divided
-
1 cup grated Parmesan cheese, divided
-
1 25-ounce jar low-sodium marinara sauce, divided
-
6 sheets oven-ready lasagna noodles
-
1 medium zucchini, cut lengthwise into 1/8-inch planks
-
Chopped fresh basil and/or parsley for garnish
Instructions
-
Preheat oven to 375°F (190°C).
-
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms are tender and any liquid evaporates, about 7-8 minutes. Remove from heat.
-
In the same skillet, add remaining 2 tablespoons olive oil and sauté spinach until wilted. Drain any excess moisture.
-
In a medium bowl, combine ricotta, egg, half the mozzarella, half the Parmesan, cooked mushrooms, and spinach. Mix well.
-
Spread 1/3 of the marinara sauce on the bottom of a 9×13 inch baking dish. Layer 3 lasagna noodles on top. Spread half the ricotta mixture over noodles. Arrange half the zucchini planks evenly over the cheese. Spoon 1/3 of remaining marinara sauce over zucchini. Repeat layers.
-
Top with remaining noodles, marinara sauce, and sprinkle with remaining mozzarella and Parmesan cheeses.
-
Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes or until cheese is bubbly and golden. Let cool 10 minutes before serving. Garnish with fresh basil or parsley.
Notes
Oven-ready noodles save time, no boiling required.
For a richer taste, substitute whole-milk ricotta.
You can swap cremini mushrooms with button or portobello mushrooms.
To make it gluten-free, use gluten-free lasagna noodles.
Add a pinch of red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish, Vegetarian
- Method: Baking, Sautéing
- Cuisine: Italian-American
Keywords: Spinach lasagna, zucchini lasagna, vegetarian lasagna, cheesy lasagna, healthy lasagna