Baked Spinach and Ricotta Zucchini Lasagna is Delightful!
A delicious and healthy alternative to traditional lasagna, made with layers of zucchini, spinach, and ricotta cheese.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 3 medium zucchinis, sliced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, garlic powder, Italian seasoning, salt, and pepper.
- In a baking dish, layer zucchini slices, followed by the ricotta mixture, spinach, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegan option, substitute ricotta with tofu and use vegan cheese.
- Make sure to salt the zucchini slices and let them sit for 10 minutes to remove excess moisture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg