Description
A vibrant, meat-free vegetable lasagna layered with zucchini, spinach, ricotta, marinara, and Parmesan for a rich, savory Italian dish. Perfect for healthy weeknight meals or meal prep, this version uses fresh produce and simple pantry staples to deliver a satisfying feast in under an hour.
Ingredients
Lasagna noodles
2 cups ricotta cheese
1 egg
1 tsp salt
1/2 tsp black pepper
4 cups shredded spinach
2 medium zucchini
1 red bell pepper
3 cups marinara sauce
1/2 cup grated Parmesan
3 tablespoons olive oil
Instructions
Mix ricotta, egg, salt, and pepper in a bowl until smooth
Sauté zucchini slices in olive oil until softened
Layer 1/3 of marinara in a 9×13″ dish
Add lasagna noodles, followed by 1/3 cheese mixture, 1/3 spinach, 1/3 zucchini, and 1/3 marinara
Repeat layers, finishing with a noodle and marinara top layer
Cover with parchment paper, bake at 375°F for 25 minutes
Remove parchment, sprinkle Parmesan, and bake 5 minutes more
Let rest 10 minutes before serving
Notes
Pre-drain zucchini thoroughly with paper towels to avoid a soggy lasagna
Use oven-ready noodles or pre-cooked for convenience
If using frozen spinach, thaw and squeeze dry before using
Substitute tofu ricotta for a vegan version and omit Parmesan/replace with nutritional yeast
Store leftovers refrigerated up to 3 days or frozen for 2 months
- Prep Time: 20
- Cook Time: 25
- Category: Lunch
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 640mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 35mg