Dinner
Cheesy Spinach-Zucchini Veggie Lasagna
A cozy vegetarian lasagna layered with mushrooms, spinach, zucchini, creamy ricotta, and plenty of melted cheese.
What you’ll need
Ingredients
- 3 tablespoons extra-virgin olive oil, divided
- 1 pound cremini mushrooms, thinly sliced
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 11 ounces baby spinach
- 1 large egg, lightly beaten
- 15 ounces part-skim ricotta cheese
- 1½ cups shredded part-skim mozzarella, divided
- 1 cup grated Parmesan cheese, divided
- 25 ounces low-sodium marinara sauce, divided
- 6 oven-ready lasagna noodles
- 1 medium zucchini, sliced lengthwise into thin planks
- Fresh basil or parsley, for garnish
Step by step
Instructions
- 1
Preheat the oven to 375°F. Coat a 9-by-13-inch baking dish with cooking spray.
- 2
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook the mushrooms, garlic, salt, and pepper for 6 to 8 minutes, until browned. Transfer to a bowl.
- 3
Add the remaining oil and spinach to the skillet in batches. Cook until wilted, then continue until excess moisture evaporates.
- 4
Mix the egg, ricotta, 1 cup mozzarella, and ½ cup Parmesan. In a separate bowl, combine the remaining mozzarella and Parmesan.
- 5
Spread 1 cup marinara in the baking dish. Layer with 3 noodles, half the ricotta mixture, mushrooms, spinach, and 1 cup marinara. Add the remaining noodles and ricotta mixture.
- 6
Arrange zucchini planks over the top, spread with remaining marinara, and sprinkle with the reserved cheeses.
- 7
Bake for about 45 minutes, until bubbling and lightly browned. Rest 10 minutes before slicing and garnish with herbs.