Zucchini Noodle Lasagna with Spinach and Ricotta Cheese

Let’s create a delicious and healthy Zucchini Noodle Lasagna! First, spiralize those zucchinis and let them drain for 30 minutes while we prep. Preheat the oven to 400°F (200°C) for the roasted broccoli. Then sauté the onion, garlic, and spinach. Mix the ricotta filling. Roast the broccoli while assembling the lasagna: sauce, zucchini noodles, spinach, ricotta, mozzarella. Bake covered for 30, uncovered for 20! Total time is about 1.5 hours, including prep!

Step 1: Prepare the Zucchini Noodles

Use a spiralizer or vegetable peeler to create zucchini noodles from the zucchini. Place the noodles in a colander, sprinkle with salt, and let them drain for 30 minutes to remove excess moisture. Pat dry with paper towels.

• 4 medium zucchini
• 1/2 teaspoon salt

Step 2: Sauté Onion and Garlic

Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.

• 2 tablespoons olive oil
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)

Step 3: Wilt the Spinach

Add fresh spinach to the skillet with the onion and garlic. Cook until the spinach is wilted, about 2-3 minutes. Remove from heat and set aside.

• 10 ounces fresh spinach
• Sautéed onion and garlic from Step 2

Step 4: Prepare Ricotta Mixture

In a medium bowl, combine ricotta cheese, parmesan cheese, eggs, dried oregano, salt, pepper, and chopped basil. Mix well.

• 15 ounces ricotta cheese
• 1/2 cup parmesan cheese
• 2 large eggs
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh basil (chopped)

Step 5: Roast the Broccoli

Preheat oven to 400°F (200°C). Toss broccoli florets with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender and slightly browned.

• 1 large head broccoli (cut into florets)
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Step 6: Assemble the Lasagna

Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce at the bottom of a 9×13 inch baking dish. Layer half of the zucchini noodles, followed by half of the spinach mixture, half of the ricotta mixture, and one-third of the mozzarella cheese. Repeat layers: zucchini noodles, spinach mixture, ricotta mixture, and one-third of the mozzarella cheese. Top with remaining marinara sauce and remaining mozzarella cheese.

• 24 ounces marinara sauce
• Zucchini noodles from Step 1
• Spinach mixture from Step 3
• Ricotta mixture from Step 4
• 1 1/2 cups mozzarella cheese

Step 7: Bake the Lasagna

Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.

Step 8: Rest and Serve

Let the lasagna rest for 10-15 minutes before slicing and serving. Serve with the roasted broccoli on the side.

• Roasted Broccoli from Step 5
• Zucchini Noodle Lasagna from Step 7

 Dairy

• 15 ounces ricotta cheese (part-skim)
• 1 1/2 cups mozzarella cheese (shredded)
• 1/2 cup parmesan cheese (grated)
• 2 large eggs

Fresh Produce

• 4 medium zucchini
• 10 ounces fresh spinach
• 1 large yellow onion (diced)
• 2 cloves garlic (minced)
• 1 large head broccoli (cut into florets)

Pantry Items

• 24 ounces marinara sauce (sugar-free)
• 1/4 cup olive oil

Spices & Herbs

• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 2 tablespoons fresh basil (chopped)