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5 from 1 vote

Spinach and Zucchini Lasagna

Author: Samantha Ferraro


Tomato Sauce

  • 1/2 onion chopped
  • 3 cloves of garlic chopped
  • 1 tsp red pepper
  • 1 Tb dried oregano
  • 1 cup Red wine
  • 32 oz can crushed tomatoes (I always use San Marzano
  • Salt and pepper to taste
  • 1 Tb tomato paste
  • Olive oil


  • 15 oz fresh ricotta
  • 1 egg
  • 1/4 c fresh oregano and basil chopped and mixed together
  • 3 cups spinach cooked
  • 2 lbs zucchini about 2-3, sliced thinly
  • 2 cups mozzarella cheese shredded
  • Olive oil
  • Freshly grated Parmesan cheese
  • 1 lb lasagna sheets cooked according to package directions


  • First make the sauce. (You can make this ahead of time and it's easy to freeze). In a large pot, saute onion in olive oil until translucent, about 5-8 minutes. Add garlic, dried oregano and red pepper and saute until garlic begins to caramelize.
  • Add red wine and on medium heat, allow the wine to reduce until it gets a little thicker. Add tomato paste and stir in.
  • Stir in the crushed tomatoes and season with salt and pepper. Bring to a gentle simmer and allow to cook for about 20-30 minutes. Taste for seasoning.
  • In a separate bowl, add the ricotta, egg, a few grates of fresh Parmigiana and herbs and season with salt and pepper. Set aside.
  • In a separate skillet, cook the zucchini (you can grill or bake if you'd like) until tender. Set aside.
  • Now it's time to layer your lasagna. In a large baking dish, first ladle about a cup of sauce on the bottom of the dish. Then add pasta sheets, then dollops of ricotta mixture evenly on top of the pasta, a handful of mozzorella cheese, then a few slices of zucchini and spinach. Repeat until all your layers are done.
  • I like to finish my lasagna with tomato sauce on top and then mozzarella cheese and fresh herbs.
  • Cover lasagna with foil and bake at 350 degrees F for 40 minutes. Then remove foil and bake for another 15 minutes so the cheese melts.
  • When done, allow to cool for at least 20 minutes and top with fresh Parmigiano cheese.