Cheesy Spinach-Zucchini Lasagna

This Cheesy Spinach-Zucchini Lasagna is a flavorful and lighter twist on the classic Italian dish, featuring layers of tender zucchini planks, earthy cremini mushrooms, fresh spinach, and a blend of creamy ricotta and melted cheeses. By swapping traditional pasta sheets with thin zucchini slices and using oven-ready lasagna noodles, this recipe brings a fresh vegetable boost without compromising the rich, cheesy comfort that lasagna lovers crave. The addition of sautéed mushrooms and garlic adds depth and earthiness, perfectly balanced by the vibrant marinara sauce and fresh herbs.

Whether you’re seeking a healthier take on lasagna or simply want to introduce more vegetables into your meals, this recipe fits the bill. It’s perfect for weeknight dinners or special occasions, offering both comfort and nutrition. The combination of fresh spinach, zucchini, and mushrooms along with the creamy cheeses makes this dish satisfying and delicious while still being lighter than the traditional version.

Why You’ll Love This Recipe

• Vegetable-forward: Uses zucchini and spinach for added nutrients.
• Rich and creamy: Blended cheeses create indulgent, melty layers.
• Simple preparation: Oven-ready noodles cut down on cook time.
• Flavorful and hearty: Mushrooms and garlic add deep savory notes.
• Versatile: Great for meatless meals or as a side dish.

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Ingredients

Extra-virgin olive oil
Cremini mushrooms, thinly sliced
Garlic, minced
Salt
Ground pepper
Baby spinach
Large egg
Part-skim ricotta cheese
Shredded part-skim mozzarella
Grated Parmesan cheese
Low-sodium marinara sauce
Oven-ready lasagna noodles
Zucchini, sliced lengthwise into thin planks
Chopped fresh basil and/or parsley for garnish

Variations

• Add protein: Include cooked ground turkey, chicken, or sausage.
• Use different greens: Substitute spinach with kale or Swiss chard.
• Spicy kick: Add crushed red pepper flakes to marinara sauce.
• Vegan version: Use plant-based cheese alternatives and omit the egg.
• Gluten-free: Use gluten-free oven-ready noodles.

How to Make the Recipe

Step 1: Sauté Mushrooms and Garlic

Heat 2 tablespoons olive oil in a skillet over medium heat. Add mushrooms, garlic, salt, and pepper. Cook until mushrooms are browned and tender, about 5-7 minutes. Set aside.

Step 2: Wilt the Spinach

Add the spinach to the skillet with mushrooms and cook until wilted. Remove from heat and let cool slightly.

Step 3: Prepare Cheese Mixture

In a bowl, combine ricotta cheese, beaten egg, half of the mozzarella, half of the Parmesan, and the mushroom-spinach mixture. Stir well.

Step 4: Prepare Zucchini

Heat remaining 1 tablespoon olive oil in a pan. Lightly sauté zucchini planks until slightly softened but still firm, about 2 minutes per side.

Step 5: Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish. Layer 3 oven-ready noodles, half the ricotta mixture, half the zucchini slices, and a third of the remaining marinara. Repeat layers ending with a final layer of noodles and sauce.

Step 6: Top with Cheese

Sprinkle remaining mozzarella and Parmesan evenly over the top.

Step 7: Bake

Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10-15 minutes until bubbly and golden.

Step 8: Garnish and Serve

Let cool for 10 minutes before slicing. Garnish with fresh basil or parsley.

Tips for Making the Recipe

• Don’t overcook zucchini during sautéing to keep texture.
• Use fresh herbs to brighten the flavors.
• Let the lasagna rest before serving to set layers.
• Use part-skim cheeses for a lighter dish without sacrificing creaminess.
• Cover with foil while baking to prevent drying out.

How to Serve

Serve this cheesy spinach-zucchini lasagna with a simple green salad or crusty bread for a complete meal. It pairs well with a light red wine or sparkling water with lemon. Leftovers make excellent lunches or reheated dinners.

Make Ahead and Storage

Storing Leftovers

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze individual portions or the entire dish before baking or after it cools. Wrap tightly and freeze for up to 3 months.

Reheating

Reheat in the oven at 350°F (175°C) covered with foil until warmed through or microwave individual servings.

FAQs

1. Can I use regular lasagna noodles instead of oven-ready?

Yes, but cook them according to package instructions before assembling.

2. Can I omit the egg in the cheese mixture?

Yes, but the egg helps bind the cheese and filling together.

3. What can I substitute for cremini mushrooms?

Button mushrooms or portobello slices work well.

4. Can I prepare this ahead of time?

Yes, assemble and refrigerate for up to 24 hours before baking.

5. Is this recipe gluten-free?

Not as written, but use gluten-free lasagna noodles to make it gluten-free.

6. Can I add meat to this lasagna?

Yes, cooked ground meat can be added to the sauce or cheese layers.

7. How thin should I slice the zucchini?

About 1/8 inch thick for even cooking and layering.

8. Can I use frozen spinach instead of fresh?

Yes, but thaw and drain excess water before adding.

9. How do I prevent the lasagna from being watery?

Drain cooked spinach and lightly sauté zucchini to remove moisture.

10. What’s the best way to store leftovers?

In airtight containers in the refrigerator for up to 4 days or frozen for longer storage.

Conclusion

Cheesy Spinach-Zucchini Lasagna is a delicious and nutritious alternative to traditional lasagna that highlights fresh vegetables and rich cheeses. Easy to prepare and packed with flavor, it’s perfect for a satisfying weeknight dinner or a crowd-pleasing meal. Whether you’re aiming for a lighter comfort food or a meatless option, this recipe is sure to impress with its balanced flavors and comforting texture.

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