It has been a few months since I made lasagna and I was in the mood for it again. This time, I decided to use spinach and zucchini along with the cheeses for the filling. Speaking of cheese, there’s PLENTY of it! 6 cups of mozzarella, 3 cups of ricotta and 2 cups of Parmesan! To try to balance out all that cheese, we have the spinach and zucchini along with some Italian seasoning.
I love how easy this dish comes together. Boiling the noodles – easy. Cooking the zucchini and spinach – easy. Mixing the cheeses – easy! After the components are ready, assemble and bake it – also easy. The hardest part is waiting for it to finish baking!
After the lasagna finishes baking, let it rest for at least 10 minutes. While you wait, that’s the perfect time to make the garlic bread and salad. I hope the next time you crave lasagna you will try my version. Let me know how it turns out.
Vegetable Lasagna with Spinach and Zucchini
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Loading...Vegetable Lasagna with Spinach and Zucchini
Ingredients
- 20 lasagna noodles
- 3-5 tbsp Olive oil
- 2 shallots, chopped
- 6-8 cloves garlic, chopped
- 2 medium zucchini, halved lengthwise and chopped
- 8 cups fresh spinach
- 3 cups ricotta cheese
- 2 cups grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
- 2 tsp Italian seasoning
- 1 egg
- 6 cups grated mozzarella
- 3 ½ cups of your favorite Marinara sauce
Instructions
Pre-heat oven to 375 degrees
Bring a large pot of salted water to a boil
Cook the noodles about 10 minutes
Drain the noodles and drizzle with olive oil so they don’t stick together. Set noodles aside
In a large skillet, heat olive oil over medium heat, add the shallots and cook 3-4 minutes
Add the zucchini and garlic, cook another 4-6 minutes
In a large bowl, combine the ricotta, egg, Parmesan, season with Italian seasoning, salt and pepper
Time to assemble!
In a 9x13 inch baking dish, spoon about a ½ cup of the marina on the bottom of the dish
Lay down 5 of the noodles and spread 1/3 of the ricotta mixture over the noodles
Then add 1/3 of the zucchini and spinach and then 2 cups of mozzarella
Repeat the layering process ending with a layer of noodles topped with a little marina, mozzarella, and Parmesan cheese
Cover with foil and bake for 40 minutes (try to tent the foil so the cheese doesn’t stick to it)
Remove the foil and cook for another 20 minutes. The cheese should be golden brown
Let the lasagna rest about 10 minutes before serving
Notes
Serve with garlic bread
