Cheesy Spinach-Zucchini Lasagna

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Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.

Cheesy Spinach-Zucchini Lasagna
Photo: Greg DuPree
Active Time:
30 mins
Total Time:
1 hr 15 mins
Servings:
9

Ingredients

  • 3 tablespoons extra-virgin olive oil, divided

  • 1 pound cremini mushrooms, thinly sliced

  • 1 clove garlic, minced

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • 1 (11 ounce) package baby spinach

  • 1 large egg, lightly beaten

  • 1 (15 ounce) container part-skim ricotta cheese

  • 1 ½ cups shredded part-skim mozzarella, divided

  • 1 cup grated Parmesan cheese, divided

  • 1 25-ounce jar low-sodium marinara sauce, divided

  • 6 sheets oven-ready lasagna noodles

  • 1 medium zucchini, cut lengthwise into 1/8-inch planks

  • Chopped fresh basil and/or parsley for garnish

Directions

  1. Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.

  2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.

  3. Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.

  4. Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.

  5. Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.

Nutrition Facts (per serving)

362 Calories
16g Fat
36g Carbs
20g Protein
Nutrition Facts
Servings Per Recipe 9
Serving Size 1 cup
Calories 362
% Daily Value *
Total Carbohydrate 36g 13%
Dietary Fiber 3g 11%
Total Sugars 7g
Protein 20g 40%
Total Fat 16g 21%
Saturated Fat 7g 35%
Cholesterol 55mg 18%
Sodium 514mg 22%
Potassium 404mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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