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This lower-carb vegetarian zucchini lasagna is layered with lasagna sheets, zucchini slices, spinach and three cheeses.
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5 from 11 votes

Vegetarian Zucchini Lasagna

A veggie-forward lasagna layered with tender zucchini, spinach, creamy herbed ricotta, and just enough pasta to hold it all together.
Prep Time25 minutes
Cook Time45 minutes
Cooling15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: spinach and zucchini lasagna, spinach lasagna, vegetarian zucchini lasagna, zucchini lasagna
Servings: 8 servings
Calories: 424kcal
Author: Samantha Ferraro

Equipment

Ingredients

  • ½ pound lasagna sheets cooked 1–2 minutes shy of package directions
  • 24 oz jar marinara sauce
  • 2 medium sized zucchini sliced thin lengthwise
  • 10 oz frozen spinach thawed and squeezed very dry (about 1 cup after squeezing)
  • 15 oz whole-milk ricotta cheese
  • 1 large egg
  • ¼ cup grated Parmesan cheese plus more for topping
  • 2 –3 tablespoons finely chopped fresh parsley
  • 2 –3 tablespoons finely chopped fresh oregano
  • ¼ -½ teaspoon red pepper flakes or to taste
  • Kosher salt and freshly ground black pepper
  • 1 pound low-moisture mozzarella cheese freshly shredded
  • Olive oil for brushing zucchini
US Customary - Metric

Instructions

  • Prepare the Zucchini: Preheat oven to 400°F. Arrange zucchini slices on a parchment-lined baking sheet. Lightly brush with olive oil and season with salt and pepper. Roast for 10 minutes until just tender and some moisture has cooked off. Once done, set aside.
  • Make the Ricotta Mixture: In a bowl, combine ricotta, egg, Parmesan, parsley, oregano, red pepper flakes, salt, and pepper. Mix until smooth and well combined.
  • Assemble the Lasagna: Lightly grease a 9x13-inch baking dish. Spread a thin layer of marinara on the bottom. Add a layer of lasagna sheets, then spread ricotta mixture evenly on top. Scatter spinach over the ricotta, arrange a layer of zucchini slices, sprinkle with mozzarella, and spoon marinara over the top.
  • Repeat layers once more.
  • Finish with a final layer of lasagna sheets, the remaining marinara, the rest of the mozzarella, and a light sprinkle of Parmesan.
  • Bake: Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and lightly golden on top. For extra browning, broil for 3 to 5 minutes, watching closely.
  • Rest and Serve: Let the lasagna rest for 15 to 20 minutes before slicing. Finish with freshly grated Parmesan if desired.

Notes

  • Cook lasagna sheets slightly under since they will continue to cook in the oven.
  • Squeeze spinach very dry to prevent excess moisture in the lasagna.
  • If ricotta seems wet, strain it in a fine-mesh sieve for 20 to 30 minutes before using.
  • Use low-moisture mozzarella and shred it yourself for the best melting and texture.
  • No-boil lasagna sheets can be used. Add a little extra marinara between layers so they soften properly.

Nutrition

Calories: 424kcal | Carbohydrates: 34g | Protein: 28g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 100mg | Sodium: 941mg | Potassium: 716mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5357IU | Vitamin C: 17mg | Calcium: 604mg | Iron: 2mg