FreeVegetarian
Spinach & Ricotta Zucchini Lasagna
Spinach & Ricotta Zucchini Lasagna
Servings
6 slices
Prep
20 min
Cook
40 min
Ingredients
- 3 large zucchini — sliced lengthwise into thin strips
- 2 cups fresh spinach — chopped
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese — divided
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 cups marinara sauce
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt — to taste
- 1/4 teaspoon black pepper
- 2 tablespoons fresh basil — chopped, for garnish
Instructions
- 1Preheat oven to 375°F (190°C). Lightly oil a baking dish.
- 2Pat zucchini slices dry with a paper towel to remove excess moisture.
- 3In a mixing bowl, combine ricotta, spinach, egg, Parmesan, Italian seasoning, salt, and pepper.
- 4Spread a thin layer of marinara sauce on the bottom of the baking dish.
- 5Layer zucchini slices, then ricotta mixture, marinara, and mozzarella. Repeat layers until ingredients are used up, finishing with marinara and mozzarella on top.
- 6Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
- 7Let rest 10 minutes before slicing. Garnish with fresh basil and serve warm.