Spinach and Zucchini Lasagna Recipe

This Spinach and Zucchini Lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.

Course Main Course

Cuisine American, Italian

Keyword dinner, gluten-free, lasagna, low-carb, vegetarian, zucchini

Prep Time 20

Cook Time 50

Total Time 1 10

Servings people

Calories 223kcal

Author Olivia Ribas

Ingredients

1 tablespoon extra virgin olive oil
½ onion finely chopped
4 garlic cloves crushed
2 tablespoons tomato paste
1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes peeled, seeded, and diced
Salt and ground fresh black pepper to taste
1 tablespoon fresh basil chopped
3 cups spinach
15 ounces part-skim ricotta
1 large egg
½ cup freshly grated Parmesan cheese
4 medium zucchini sliced ⅛-inch thick
16 ounces part-skim mozzarella cheese shredded
½ teaspoon parsley chopped

US Customary - Metric

Instructions

In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
Top with sauce and mozzarella.
Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
Let stand about 10 minutes before serving. Garnish with parsley.

Video

Notes

This recipe was adapted from the site Skinny Taste.
If you like veggie lasagna noodles, I'm sure you will love this Eggplant Lasagna, too. Also, Zucchini Lasagna Roll and Slow Cooker Zucchini Lasagna are delicious, low-carb, and gluten-free. But if you also love lasagna with traditional noodles, this Skinny Lasagna Rolls recipe is perfect for you.
Here is a list of zucchini recipes that are great for eating healthier with fewer carbs and more fiber and nutrients from this versatile veggie.
The amount of zucchinis you need will depend on the size of them. While larger ones are great, they are a bit more watery compared to smaller zucchinis.
Feel free to add other vegetables such as carrots or bell peppers to the lasagna.
Make sure to let the lasagna set so it'll hold up when you serve it.
To store: Keep in mind that zucchini is a watery vegetable so the longer you store it, the more the texture changes. It'll last for 3-5 days in the fridge.
To reheat: Reheat the lasagna in the microwave until warmed through.
To freeze: Freeze for 2 to 3 months once the lasagna has cooled to room temperature.

Nutrition