Very Vegetable Lasagna

Prep Time:
30 mins
Total Time:
1 hrs 15 mins

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.


  • 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


  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.

    Anson Smart
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