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Cheesy Spinach-Zucchini Lasagna: A Delicious, Nutritious Twist on a Classic Comfort Food

Cheesy Spinach-Zucchini Lasagna
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This Cheesy Spinach-Zucchini Lasagna is a delicious and nutritious twist on the classic Italian dish. Packed with fresh vegetables, creamy ricotta, and gooey mozzarella, it’s a crowd-pleaser that’s surprisingly easy to make. Thanks to jarred marinara sauce and oven-ready lasagna noodles, this recipe comes together in just over an hour. Perfect for a weeknight dinner or a weekend feast!

Ingredients

Scale
  • 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

  1. Preheat Oven:
    Preheat oven to 375°F. Generously coat a 9×13-inch baking dish with cooking spray.
  2. Cook Mushrooms:
    Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt, and pepper. Cook, stirring occasionally, until mushrooms are tender and starting to brown, 6-8 minutes. Transfer to a small bowl.
  3. Cook Spinach:
    Heat the remaining 1 tablespoon oil in the pan. Add half the spinach and cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until fully wilted, about 2 minutes more. Press the spinach to the side of the pan to squeeze out as much water as possible, and cook until the water evaporates, 2-3 minutes more. Remove from heat.
  4. Prepare Cheese Mixture:
    In a medium bowl, mix egg, ricotta, 1 cup mozzarella, and ½ cup Parmesan. In a small bowl, combine the remaining ½ cup mozzarella and ½ cup Parmesan.
  5. Assemble Lasagna:
    • Spread 1 cup marinara sauce in the prepared baking dish.
    • Top with a layer of 3 noodles.
    • Spread 1 cup of the ricotta mixture over the noodles.
    • Add the cooked mushrooms in an even layer.
    • Spread the spinach over the mushrooms.
    • Top with another 1 cup marinara sauce.
    • Layer on the remaining 3 noodles, followed by the remaining ricotta mixture.
    • Arrange zucchini planks on top, shingling if necessary.
    • Spread the remaining marinara sauce over the zucchini.
    • Sprinkle with the reserved mozzarella-Parmesan mixture.
  6. Bake:
    Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes.
  7. Rest and Serve:
    Let the lasagna cool for at least 10 minutes before slicing. Garnish with fresh basil and/or parsley, if desired.

Notes

  • Use a mandoline slicer for even zucchini planks.
  • Squeeze out as much water as possible from the spinach to prevent a soggy lasagna.
  • Let the lasagna rest for 10 minutes after baking for cleaner slices.
  • Customize with your favorite herbs or add a pinch of red pepper flakes for a spicy kick.

Nutrition

Find it online: https://recipes.swedishinarabic.net/cheesy-spinach-zucchini-lasagna-a-delicious-nutritious-twist-on-a-classic-comfort-food/