Lasagna With Spinach and Roasted Zucchini Recipe
A delicious and wholesome lasagna recipe that features layers of roasted zucchini, spinach, ricotta cheese, marinara sauce, and Parmesan, creating a flavorful and comforting dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
Zucchini:
- 2 tablespoons extra virgin olive oil
- 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
- Salt and freshly ground black pepper to taste
Spinach:
- 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
Sauce and Cheese:
- 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
- 8 ounces ricotta cheese
- 1 egg
- 2 tablespoons water
- Pinch of cinnamon
- 7 to 8 ounces no-boil lasagna
- 4 ounces (1 cup) freshly grated Parmesan
Instructions
- Preheat the Oven: Preheat the oven to 450 degrees. Toss the zucchini with olive oil, salt, and pepper. Roast for 8 minutes.
- Prepare the Spinach: Steam the spinach until wilted, then chop coarsely.
- Prepare the Ricotta Mixture: Combine ricotta with egg, water, cinnamon, salt, and pepper.
- Assemble the Lasagna: Layer lasagna noodles with ricotta, zucchini, spinach, tomato sauce, and Parmesan. Repeat layers.
- Bake: Cover with foil and bake at 350 degrees for 40 minutes. Uncover and bake for an additional 10 minutes to brown the top. Let it rest before serving.
Notes
- You can customize this lasagna by adding other vegetables or using different cheeses.
- For a quicker version, use store-bought marinara sauce and precooked lasagna noodles.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg
Keywords: Lasagna, Zucchini, Spinach, Ricotta, Parmesan, Vegetarian, Italian, Baked
