Zucchini Noodle Lasagna with Spinach and Ricotta Cheese

Look, I get it – nothing beats sinking your fork into ooey-gooey cheesy layers of traditional lasagna… until you meet its lucious cousin wearing vegetable couture.

Zucchini noodle lasagna is that glorious dish that lets you pretend pasta grew magically on vines while still fitting into those skinny jeans tomorrow morning. Think of tender veggie ribbons hugging creamy ricotta sauce married off to marinara madness – swoon.

This isn’t one of those “healthy swaps” punishing your taste buds! My version screams comfort food but skips carb comas AND scores ninja points for getting picky eaters screaming “BEST ZUCCHINI LASAGNA RECIPE EVERRRR”. And bonus? It freezes like hamp during meal prep Mondays chaos storms.

 

Step By Step Instruction

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.

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)

Timing

This recipe takes about 90 minutes to prepare and cook, making it a perfect dish for a relaxed weekend meal. The hands-on time is approximately 20 minutes, while the remaining time is for baking. This is significantly less time than traditional lasagna, which often requires over 2 hours.

Healthier Alternatives for the Recipe

To make this recipe even healthier, consider the following swaps:

• Substitute ricotta with a low-fat version or a plant-based alternative to reduce saturated fat.
• Add finely chopped vegetables like bell peppers or mushrooms to boost fiber content.
• For a lighter option, reduce the cheese or use a sprinkle of nutritional yeast instead.

Serving Suggestions

This lasagna pairs beautifully with a fresh side salad or roasted vegetables. A drizzle of balsamic glaze or a sprinkle of fresh basil on top adds a gourmet touch. For a complete meal, serve with a glass of your favorite red wine or a sparkling water with lemon.

Leftovers can be reheated in the oven or microwave, making this dish perfect for meal prep. It’s also a great option for potlucks or family gatherings, as it’s both visually appealing and crowd-pleasing.

Common Mistakes to Avoid

To ensure your lasagna turns out perfectly, avoid these common mistakes:

• Overcooking the zucchini noodles, which can make them mushy. They should be al dente when baked.
• Skipping the step of drying the zucchini noodles, which can lead to a watery lasagna.
• Not letting the lasagna rest before serving, which can cause it to fall apart when sliced.
• Using too much sauce, which can overwhelm the delicate flavors of the zucchini and spinach.

Storing Tips for the Recipe

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual portions for up to 3 months. To reheat, thaw overnight in the refrigerator and bake at 350°F (175°C) for 20-25 minutes or until heated through.

If prepping ahead, assemble the lasagna but do not bake it. Store it in the refrigerator for up to 24 hours before baking. This makes it a convenient dish for busy weeknights.

Conclusion

This Zucchini Noodle Lasagna with Spinach and Ricotta Cheese is a testament to how you can enjoy comfort food without sacrificing health. It’s a versatile dish that can be customized to fit various dietary needs, making it a staple in any kitchen.

Ready to try this recipe? Share your experience in the comments below or tag us on social media! For more healthy and delicious recipes, explore our blog for inspiration.