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Spinach & Ricotta Zucchini Lasagna

Thin zucchini slices layered with a spinach-ricotta filling and marinara instead of traditional pasta sheets.

Ingredients

  • 3 large zucchini sliced lengthwise into thin strips
  • 2 cups fresh spinach chopped
  • 1 1/2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese divided
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups marinara sauce
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt to taste
  • 1/4 teaspoon black pepper
  • 2 tablespoons fresh basil chopped, for garnish

Instructions

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. Pat zucchini slices dry with a paper towel to remove excess moisture.
  3. In a mixing bowl, combine ricotta, spinach, egg, Parmesan, Italian seasoning, salt, and pepper.
  4. Spread a thin layer of marinara sauce on the bottom of the baking dish.
  5. Layer zucchini slices, then ricotta mixture, marinara, and mozzarella. Repeat layers until ingredients are used up, finishing with marinara and mozzarella on top.
  6. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.
  7. Let rest 10 minutes before slicing. Garnish with fresh basil and serve warm.