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Baked Zucchini & Herb Lasagna is a delightful and healthy alternative to traditional lasagna, making it perfect for those who want to indulge without the guilt. This dish showcases the versatility of zucchini, a vegetable that not only adds a unique flavor but also serves as a nutritious base for layers of creamy goodness.

Baked Zucchini & Herb Lasagna

A delicious layered lasagna made with zucchini, ricotta, mozzarella, and fresh herbs.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Italian
Servings 7

Ingredients
  

  • 3.0 medium zucchinis
  • 2.0 cups ricotta cheese
  • 1.0 large egg
  • 1.0 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1.0 cup grated Parmesan cheese
  • 3.0 cups fresh spinach
  • 2.0 cups marinara sauce
  • 3.0 cups shredded mozzarella cheese
  • 2.0 cloves garlic
  • 1.0 tablespoon olive oil
  • 1.0 teaspoon dried basil
  • 1.0 teaspoon dried oregano
  • 0.0 none fresh basil leaves for garnish

Instructions
 

  • Prepare the Zucchini: Preheat your oven to 400°F (200°C). Lay the zucchini strips on a clean towel, sprinkle with salt, and let them sit for 15 minutes to draw out excess moisture. Pat dry with another towel.
  • Make the Ricotta Mixture: In a medium bowl, combine the ricotta cheese, egg, salt, black pepper, Parmesan cheese, and 1 teaspoon each of dried basil and oregano. Mix well until fully incorporated.
  • Sauté Spinach: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
  • Assemble the Lasagna: In a 9x13 inch baking dish, spread 1 cup of marinara sauce on the bottom. Layer 1/3 of the zucchini strips over the sauce. Spread 1/2 of the ricotta mixture over the zucchini and top with 1/3 of the sautéed spinach and 1 cup of mozzarella cheese. Repeat the layers: marinara, zucchini, ricotta, spinach, and mozzarella. Finish with the last layer of marinara sauce and top with the remaining mozzarella cheese.
  • Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
  • Cool and Serve: Once cooked, remove from the oven and let the lasagna cool for 10 minutes. Garnish with fresh basil leaves before slicing and serving.

Notes

Let the lasagna cool for 10 minutes before serving.
Keyword comfort food, lasagna, vegetarian, zucchini