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Very Vegetable Lasagna

  • Prep:
  • Total Time:
  • Servings: 8
Very Vegetable Lasagna

Photography: Anson Smart

Ingredients

  • 2 pounds zucchini (about 4 medium), cut lengthwise into 1/4-inch slices
  • 15 ounces low-fat ricotta
  • 10 ounces frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan (2 ounces), divided
  • 1 large egg, lightly beaten
  • Coarse salt and pepper
  • 7 cups marinara sauce, divided
  • 15 no-boil lasagna noodles (3/4 pound total)
  • 1 cup shredded part-skim mozzarella (4 ounces), divided

Directions

  1. Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.

  2. Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.

  3. Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.

Reviews

Reviews (3)

  • carlasad 27 Jan, 2014

    This was one of THE best lasagna's I've had in a long time. It was delicious and I didn't miss any meat or loads of lasagna noodles. In fact, I made it even healthier by using fat free mozzarella, only 6 Barilla no-boil noodles and only 1 jar of marinara and still it was so good I had an extra helping! You'd think it would be watery due to the zucchini but it wasn't the slightest bit watery at all. It's nice to know I can enjoy one of my favorite dishes again and not feel guilty!

  • wibaker12 26 Jan, 2014

    This was very good. I sautéed the zucchini slices instead of boiling water method. Worked fine. Really good. You must try this.

  • Lsemartha 20 Jan, 2014

    Very good. I take it a step further. I slice zucchini and eggplant lengthwise about 1/4" thick. I put the slices onto an electric griddle, first spraying the slices with PAM, and cook on each side quickly. Then assemble as usual to make a delicious lasagna. Lasagna-making is always labor-intensive, but this is worth the effort!

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