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Delicious cheesy spinach zucchini lasagna on a white plate, topped with melted cheese and fresh basil

Cheesy Spinach Zucchini Lasagna

This cheesy spinach zucchini lasagna is a delicious blend of creamy cheeses, fresh spinach, and tender zucchini, making it the best cheesy vegetable lasagna you've ever tasted. Packed with nutrients and perfect for meal prep, it's a healthy vegetarian lasagna with spinach and zucchini that satisfies every craving. Enjoy this easy spinach zucchini lasagna recipe for a quick dinner that doesn't compromise on flavor!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Italian
Servings 9 servings

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

Instructions
 

  • Preheat your oven to 375°F and coat a 9x13-inch baking dish with cooking spray.
  • Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Sauté the mushrooms, garlic, salt, and pepper until tender and golden, about 6-8 minutes. Set aside.
  • Using the same skillet, heat the remaining oil and cook the spinach in batches, stirring until wilted. Press out excess water and cook for an additional 3 minutes to reduce moisture. Remove from heat.
  • Combine the egg, ricotta, 1 cup mozzarella, and ½ cup Parmesan in a mixing bowl. In a separate bowl, mix the remaining mozzarella and Parmesan for topping.
  • Spread 1 cup marinara sauce at the base of the prepared dish. Layer 3 noodles on top, followed by half the ricotta mixture. Add the mushrooms and spinach evenly. Spread another cup of sauce.
  • Repeat the layers with the remaining noodles, ricotta mixture, and zucchini slices. Finish with the remaining marinara sauce and mozzarella-Parmesan topping for the ultimate cheesy crust.
  • Bake until bubbly with lightly browned cheese, about 45 minutes. Let cool for 10 minutes before slicing. Garnish with basil or parsley, if desired.