Italian/ Vegetarian

Vegetable Lasagna with Spinach and Zucchini

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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By Patrick Dulmage Serves: 8-10
Prep Time: 30 minutes Cooking Time: 1 hr 30 minutes Total Time: 2 hours

Vegetable Lasagna with Spinach and Zucchini


  • 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



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


Serve with garlic bread

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