This vegetarian Zucchini Spinach Lasagna is a delicious plant-based take on a comforting, classic dish. Perfect for National Spinach Day, Meatless Mondays or for your veggie-long family and friends.
I have a love for lasagna. I like all kinds of lasagna – from meat, to cheese to vegetarian – I just can’t say no to lasagna. It is such a feel-good dish. I also love that one batch can feed a crowd and offers plenty of leftovers. Lasagna is the perfect dish to serve for guests, but is also a go-to dish if you are preparing a refrigerator/freezer meal for a family in need.
I am a contributor to Shore Local Magazine. In our latest issue, I shared this Zucchini Spinach Lasagna recipe, along with an article about my volunteer work with Lasagna Love, My article titled Feeling the Lasagna Love, can be found on pages 18-19. You can find the full issue HERE.
As a volunteer for Lasagna Love, I make lasagnas out of my home and deliver them to families in need in my community. In fact, a portion of all proceeds from this blog help support my volunteer work with Lasagna Love, as I purchase all of the ingredients to make my lasagnas myself. I make 1-2 lasagnas every week and personally deliver them to the families.
Zucchini Spinach Lasagna
I created this recipe for my vegetarian families and I am sharing it with you today.
Zucchini Spinach Lasagna
Ingredients
- 2 tbsp extra virgin olive oil
- 1 onion, chopped
- 2-3 garlic cloves, finely chopped
- salt and pepper to taste
- 4 cups fresh spinach, chopped
- 2 cups shredded zucchini
- 25 ounces marinara sauce
- 16 ounces ricotta cheese
- 1 egg
- 2 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1 cup parmesan cheese (1/4 cup for ricotta mixture, 3/4 cup for lasagna)
- 8 ounces mozzarella cheese, shredded
- 1 box no-boil lasagna noodles
- fresh parsley for garnish
Instructions
- Preheat oven to 350 degrees.
- Heat the olive oil in a large skillet over medium heat and cook the onions until softened (4-5 minutes).
- Add garlic, fresh chopped spinach and shredded zucchini.
- Season with salt and pepper to taste.
- Cook until spinach is wilted and zucchini is sautéed.
- Add marinara sauce (reserve a small amount to coat baking dish).
- Mix and set aside.
- In a large bowl, stir to combine the ricotta, egg, 1/4 cup parmesan cheese, garlic powder, parsley and salt and pepper.
- To assemble the lasagna, spray a 9 x 13 baking dish with non-stick cooking spray.
- Spread reserved marinara sauce into the bottom of a baking dish.
- Top with 3 no-boil lasagna noodle sheets.
- Spread 1/3 of the ricotta mixture over the noodles, then top with 1/3 of the spinach-zucchini marinara mixture, evenly distributing over the ricotta.
- Lightly sprinkle with mozzarella and Parmesan cheese.
- Repeat the layering steps, ending with a final layer of noodles on the top.
- Top the final noodle layer with marinara mixture and mozzarella cheese.
- Add 1/2 cup of water to the bottom of the baking dish to help hydrate the no-boil lasagna noodles.
- Cover with foil and bake for 60 minutes.
- Remove foil, raise oven temperature to 450 degrees, top with additional mozzarella cheese and continue baking until liquid is evaporated and cheese is bubbling (approx. 10-15 minutes).
- Cool for 10-20 minutes before serving. Garnish with chopped fresh parsley to serve.
Whether you are a vegetarian, flexitarian or opting for meat-free Mondays, this Zucchini Spinach Lasagna is a delicious choice for your meal. Be sure to save this one or pin it to your Pinterest board because it is definitely a crowd pleaser.
And remember, my full catalog of recipes are available right here on this site. Either use my recipe index or the search bar to find your next favorite!
Enjoy!
Stay Connected With Linda Arceo and Giggles, Gobbles and Gulps: Twitter Ι Instagram Ι YouTube Ι Facebook Ι Email Me