Recipes Ingredients Pasta and Grains Baked Pasta Recipes Very Vegetable Lasagna 3.8 (89) 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 26, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs 15 mins Servings: 8 Amp up the veggie quota in your vegetarian lasagna with this clever but easy recipe where strips of zucchini stand in for some of the lasagna noodles. Ingredients 2 pounds zucchini (about 4 medium), cut lengthwise into ¼-inch slices 15 ounces low-fat ricotta 10 ounces frozen chopped spinach, thawed and squeezed dry ½ 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 (¾ pound total) 1 cup shredded part-skim mozzarella (4 ounces), divided Directions 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. 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. 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. Anson Smart Print