Cheesy Spinach-Zucchini Lasagna
Ingredients
3 tbsp extra-virgin olive oil
1 lb. cremini mushrooms, thinly sliced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground pepper
1 (11 oz.) package baby spinach
1 large egg, lightly beaten
1 (15 oz.) container part-skim ricotta cheese
1 1/2 cups shredded part-skim mozzarella
1 cup grated parmesan cheese
1 25 oz. jar low-sodium marinara sauce
6 sheets over-ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8 – inch planks
chopped fresh basil for garnish
Cooking Instructions
Preheat oven to 375 degrees. Generously coat a 9×13 in. baking dish with cooking spray.
Heat 2 tbsp oil in large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook. Stir occasionally until mushrooms are tender and starting to brown. 6-8 minutes. Transfer to a small bowl.
Heat remaining tbsp oil in the pan and add half the spinach. Cook, stirring frequently, until wilted. About 3 minutes. Add in remaining spinach by the handful and cook until it is all wilted. About 2 more minutes. Press the spinach to the side of the pan, squeezing out as much water as possible. Cook until the water is evaporated, 2-3 more minutes. Remove from heat.
Mix egg, ricotta, 1 cup mozzarella, 1/2 cup parmesan in a medium bowl. Combine the remaining 1/2 mozzarella and parmesan into a small bowl. Spread 1 cup sauce in the prepared baking dish and top with 3 layers of noodles. Spread 1 cup of ricotta mixture over the noodles and top with mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer 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.
Bake lasagna until bubbly and the cheese is beginning to brown. About 45 minutes. Let it cool for at least 10 minutes. Garnish with basil if desired!
Cheesy Spinach-Zucchini Lasagna
Prep Time: 30 Minutes
Cook Time: 45 Minutes
Total Time: 75 Minutes
Servings: 9
Meal Type
Nutrition Facts
Applied Diet Types
- Clean Eating
- Low Carb
Ingredients
3 tbsp extra-virgin olive oil
1 lb. cremini mushrooms, thinly sliced
1 clove garlic, minced
1/2 tsp salt
1/4 tsp ground pepper
1 (11 oz.) package baby spinach
1 large egg, lightly beaten
1 (15 oz.) container part-skim ricotta cheese
1 1/2 cups shredded part-skim mozzarella
1 cup grated parmesan cheese
1 25 oz. jar low-sodium marinara sauce
6 sheets over-ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8 – inch planks
chopped fresh basil for garnish
Cooking Instructions
Preheat oven to 375 degrees. Generously coat a 9×13 in. baking dish with cooking spray.
Heat 2 tbsp oil in large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook. Stir occasionally until mushrooms are tender and starting to brown. 6-8 minutes. Transfer to a small bowl.
Heat remaining tbsp oil in the pan and add half the spinach. Cook, stirring frequently, until wilted. About 3 minutes. Add in remaining spinach by the handful and cook until it is all wilted. About 2 more minutes. Press the spinach to the side of the pan, squeezing out as much water as possible. Cook until the water is evaporated, 2-3 more minutes. Remove from heat.
Mix egg, ricotta, 1 cup mozzarella, 1/2 cup parmesan in a medium bowl. Combine the remaining 1/2 mozzarella and parmesan into a small bowl. Spread 1 cup sauce in the prepared baking dish and top with 3 layers of noodles. Spread 1 cup of ricotta mixture over the noodles and top with mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer 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.
Bake lasagna until bubbly and the cheese is beginning to brown. About 45 minutes. Let it cool for at least 10 minutes. Garnish with basil if desired!