Description
Zucchini Lasagna with Ricotta and Spinach that layers tender zucchini with creamy ricotta and melted cheese.
Ingredients
3 large zucchini, sliced lengthwise
1 1/2 cups ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 cups fresh spinach, chopped
2 cups marinara sauce
1 large egg
2 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Preheat oven to 375°F and grease baking dish.
2. Roast zucchini slices 10 minutes.
3. Mix ricotta, egg, spinach, garlic, and seasonings.
4. Layer sauce, zucchini, ricotta mixture, and cheese.
5. Repeat layers.
6. Bake 35-40 minutes until bubbly.
7. Rest before slicing.
Notes
Roast zucchini to reduce moisture.
Let rest before serving.
Store leftovers up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
