Quick Spinach Zucchini Lasagna

If you ask me, lasagna without noodles sounds like it wouldn’t work – but this version proves otherwise.

This low-carb take on classic Italian comfort food layers thin slices of zucchini with creamy ricotta and fresh spinach. The marinara sauce brings that familiar homey taste we all know and love.

Between each layer, you’ll find a blend of melted mozzarella and Parmesan that stretches just like the traditional version. The vegetables cook down to create a dish that’s surprisingly hearty and satisfying.

It’s a smart choice when you’re craving Italian but want something a bit lighter, perfect for those busy weeknight dinners.

What Kind of Zucchini Should I Use?

When shopping for zucchini for your lasagna, look for medium-sized ones that are about 6-8 inches long – these are perfect for creating uniform slices that’ll layer nicely. The smaller zucchini tend to be more tender and have fewer seeds, which makes them ideal for this recipe. Try to pick zucchini that feel firm and heavy for their size, with smooth, unblemished dark green skin. If you can only find larger zucchini, they’ll work too, but you might want to remove the seedy center before slicing, as larger zucchini can be a bit more watery and have tougher seeds. When slicing, aim for that 1/8-inch thickness – any thinner and they might fall apart, any thicker and they won’t cook evenly.

Options for Substitutions

This lighter take on lasagna offers plenty of room for switching things up based on what you have in your kitchen:

• Zucchini: Instead of zucchini, you can use thinly sliced eggplant or yellow summer squash. Just make sure to salt and pat them dry first to remove excess moisture.
• Spinach: Feel free to swap spinach with other leafy greens like kale or Swiss chard – just remember to remove the tough stems and cook them a bit longer than you would spinach.
• Ricotta cheese: No ricotta? You can blend cottage cheese until smooth as a substitute, or try a mixture of soft tofu and Greek yogurt for a dairy-light version.
• Mozzarella: While mozzarella is ideal for that classic stretch, you could use provolone or a mix of Italian cheese blend. Just keep in mind the melt factor might be slightly different.
• Fresh basil: If you don’t have fresh basil, use 1 teaspoon dried basil instead. You can also try fresh oregano or Italian parsley for a different but tasty twist.
• Crushed tomatoes: You can substitute with diced tomatoes (pureed in a blender) or pasta sauce – just reduce any added seasonings since pasta sauce comes pre-seasoned.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini lasagna is dealing with excess moisture – failing to remove water from the zucchini slices can leave you with a watery, soupy dish instead of a perfectly layered lasagna. To prevent this, salt your zucchini slices and let them sit for 15-20 minutes, then pat them dry thoroughly with paper towels, or grill them for 1-2 minutes per side. Another common mistake is overcrowding the layers – stick to a single layer of zucchini for each level, as overlapping can trap moisture and prevent proper cooking. When working with spinach, make sure to squeeze out all excess water after cooking, as raw spinach releases a lot of moisture during baking. For the best texture, let your lasagna rest for at least 15-20 minutes after baking – this helps the layers set properly and makes it much easier to cut and serve clean portions.

What to Serve With Zucchini Lasagna?

Since this zucchini lasagna is already packed with veggies, I like to keep the sides simple and complementary. A warm piece of crusty garlic bread or a basic Italian bread is perfect for soaking up any extra sauce on your plate. For a fresh element, try a light side salad with mixed greens, cherry tomatoes, and a simple olive oil and balsamic dressing – nothing too heavy since the lasagna is the star. If you’re feeding a crowd, you might want to start with some antipasto items like marinated olives or roasted bell peppers to round out the Italian-inspired meal.

Storage Instructions

Keep Fresh: This zucchini lasagna can hang out in your fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together! Just keep in mind that zucchini releases some water as it sits, so you might notice a bit more liquid at the bottom of your container.

Freeze: Good news – this lasagna freezes really well! Let it cool completely, then wrap individual portions or the whole pan tightly in foil and freeze for up to 3 months. Pro tip: if you’re freezing the whole lasagna, line your baking dish with foil before assembling, so you can easily lift it out once frozen.

Reheat: When you’re ready to eat, thaw your frozen lasagna in the fridge overnight. Heat it in the oven at 350°F covered with foil until warm throughout (about 30-40 minutes). For single portions, the microwave works great too – just heat in 1-minute intervals until it’s heated through.

Preparation Time	20-30 minutes
Cooking Time	50-55 minutes
Total Time	70-85 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1600-1800
• Protein: 80-90 g
• Fat: 80-90 g
• Carbohydrates: 100-120 g

Ingredients

• 1 tablespoon virgin olive oil
• 1/2 onion (minced)
• 4 cloves of garlic (pressed)
• 2 tablespoons of tomato concentrate
• 1 can (28 ounces) crushed tomatoes with juice or roughly 1 3/4 pounds fresh tomatoes
• Salt and freshly ground black pepper, to taste
• 1 tablespoon chopped fresh basil
• 3 cups of spinach leaves
• 15 ounces ricotta (part-skim)
• 1 large egg
• 1/2 cup parmesan cheese, freshly grated
• 4 medium zucchinis (sliced to 1/8-inch thickness)
• 16 ounces shredded mozzarella cheese (part-skim)
• 1/2 teaspoon chopped parsley

Step 1: Prepare the Tomato-Spinach Sauce

In a saucepan, heat olive oil over medium heat.

Add chopped onions and cook for 4-5 minutes until they are soft and golden.

Add minced garlic and sauté, being careful not to let it burn.

Stir in the tomato paste until well combined.

Next, add chopped tomatoes with their juice (if using canned), along with salt and ground fresh black pepper to taste.

Bring to a low simmer, cover, and let cook for 25-30 minutes.

Once finished, remove from heat and stir in fresh basil and spinach.

Adjust seasoning if needed.

Step 2: Prepare the Zucchini Slices

Arrange zucchini slices in a single layer on a baking sheet coated with cooking oil spray.

Broil the slices for 5-8 minutes, then remove from the oven.

Let them sit for about 5 minutes to cool, and then use paper towels to blot away any excess moisture.

This step is crucial to prevent the lasagna from becoming too watery.

Step 3: Preheat Oven and Prepare Cheese Mixture

Preheat your oven to 375°F (190°C).

In a medium bowl, mix ricotta cheese, Parmesan cheese, and an egg.

Stir the mixture well until uniform.

Step 4: Assemble the Lasagna

In a 9×13 casserole dish, spread a layer of tomato-spinach sauce on the bottom.

Arrange 5 or 6 zucchini slices over the sauce.

Add some of the ricotta cheese mixture over the zucchini, and sprinkle some mozzarella cheese on top.

Continue layering with sauce, zucchini slices, ricotta mixture, and mozzarella cheese until you’ve used all the ingredients.

Finish with a layer of sauce and a generous amount of mozzarella on top.

Step 5: Bake the Lasagna

Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.

Uncover the dish and bake for an additional 10-15 minutes or until the cheese bubbles and begins to brown slightly.

Step 6: Let Stand and Serve

Once baked, remove the lasagna from the oven and let it stand for about 10 minutes before serving, allowing it to set.

Garnish with fresh parsley before serving to add a touch of color and flavor.

Enjoy your delicious zucchini lasagna!