This Vegetarian Zucchini Lasagna is a rich yet healthy alternative to traditional lasagna recipe made with zucchini “noodles” instead of pasta noodles.
- Zucchini - Olive oil - Onion - Garlic - Spinach - Ricotta cheese - Large egg - Parmesan cheese - Fresh basil - Lemon zest - Salt - Pepper - Marinara or Tomato Sauce - Mozzarella cheese
Slice the zucchini thinly lengthwise using a peeler. Arrange them in a single layer on a kitchen towel or a few sheets of paper towels to let them sweat.
Heat the olive oil in a skillet. Add the onions and sauté. Add the spinach to the pan and cook until wilted. Let it cool off the heat.
In a medium bowl, mix the ricotta cheese, egg, parmesan cheese, oregano, basil, lemon zest, salt, and black pepper. Stir in the spinach and onion mixture.
Spread ¼ cup of the tomato sauce over the bottom. Cover the pan with zucchini noodles in a single thin layer. Arrange the slices on top of the tomato sauce.
Spread ricotta mixture, tomato sauce, and shredded mozzarella evenly over the layer of zucchini noodles. Repeat this for 4 more times.
Cover the spinach and zucchini lasagna with aluminum foil. Bake the dish for 30 minutes, remove the foil and bake for another 15 minutes or until golden brown.
Let the dish cool for 15 minutes, and if any excess liquid remains, drain it before serving.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
If you are a fan of zucchini lasagna, try this version made with rolling zucchini slices with ricotta and ground turkey for a great summer meal.