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Cheesy Spinach Zucchini Lasagna

Savory Cheesy Spinach Zucchini Lasagna for Healthy Comfort

This Cheesy Spinach Zucchini Lasagna is a comforting, veggie-packed dish that delights both health-conscious eaters and lasagna lovers.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 3 medium Zucchini Can substitute with eggplant if desired.
  • 8 ounces Cremini Mushrooms Substitute with button mushrooms if cremini are unavailable.
  • 5 ounces Baby Spinach Substitute with kale for a heartier flavor.
  • 3 cloves Garlic Fresh garlic is preferable, garlic powder may be used.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Can substitute with cottage cheese for a lighter version.
  • 16 ounces Mozzarella Cheese Swap with vegan cheese for a dairy-free alternative.
  • 1 Egg Blend silken tofu as a substitute for vegan adjustments.
Cooking Essentials
  • 2 tablespoons Extra-Virgin Olive Oil Can replace with another cooking oil like avocado oil.
  • Salt and Black Pepper Essential for seasoning. Adjust to taste.

Equipment

  • 9x13 inch baking dish
  • Skillet
  • medium bowl
  • knife

Method
 

Step-by-Step Instructions for Cheesy Spinach Zucchini Lasagna
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil.
  2. Heat 2 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Add chopped cremini mushrooms and minced garlic, seasoning with salt and pepper. Sauté for 6-8 minutes until tender and browned, then set aside.
  3. In the same skillet, add baby spinach and cook over medium heat for 2-3 minutes until just wilted. Press out excess moisture and set aside.
  4. Slice the zucchini lengthwise into 1/8-inch thick planks for even cooking.
  5. In a medium bowl, combine ricotta cheese, sautéed mushrooms, wilted spinach, egg, and seasonings. Mix until well blended.
  6. Start layering by placing zucchini at the bottom, then a layer of ricotta mixture, followed by mozzarella. Repeat until all ingredients are used, finishing with zucchini and mozzarella on top.
  7. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until cheese is bubbly and golden.
  8. Let the lasagna rest for at least 15 minutes before slicing. Serve with a light salad or garlic bread.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 20gProtein: 15gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 5gVitamin A: 15IUVitamin C: 20mgCalcium: 25mgIron: 10mg

Notes

For best results, sprinkle salt on zucchini to draw out moisture before cooking. Allow lasagna to rest after baking for easier slicing.

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