Spinach & Ricotta Zucchini Lasagna

Swapping pasta sheets for thinly sliced zucchini keeps the same layered lasagna structure you're used to, just with a lighter, more vegetable-forward base underneath the cheese.

The spinach-ricotta filling and marinara sauce keep this squarely vegetarian, and patting the zucchini dry before layering is the step that keeps the finished dish from turning watery once it's sliced. Building it in the usual layers — sauce, zucchini, ricotta mixture, more sauce, mozzarella — and repeating until the dish is full gives you that classic lasagna cross-section. Let it rest ten minutes after baking so the layers hold together when you cut into it.