Zucchini & Spinach Lasagna Bake
A veggie-packed, hearty lasagna that’s light on the meat and heavy on the flavor. This version doubles everything up for a big ol’ pan—perfect for leftovers or feeding a crew.
This one’s a go-to in our house around the holidays—especially Christmas Day. My mother-in-law absolutely loves it, and it all started on a whim a few years back. I made it once, and now it’s become a tradition. I usually only whip it up twice a year (sometimes three if I’m feeling festive), either when we’ve got company coming or just to have a big batch to share with family and friends.
Ingredients
- 5 tablespoons extra virgin olive oil
- 5-6 medium zucchini, halved crosswise, then sliced lengthwise into ¼-inch strips
- Salt & freshly cracked black pepper, to taste
- 2 pounds fresh spinach (or 1 pound baby spinach in a bag—no shame)
- 6-8 cups marinara sauce (homemade or your favorite jarred kind)
- 16 ounces ricotta cheese
- 2 eggs
- 4 tablespoons water
- A pinch of ground cinnamon
- 14–16 ounces no-boil lasagna noodles
- 2 cups freshly grated Parmesan (about 8 ounces)
Instructions
Step 1: Roast the Zucchini
Preheat your oven to 450°F. Toss those zucchini slices with olive oil, salt, and pepper. Lay them out on a parchment-lined baking sheet in a single layer. Roast for 8 minutes. Flip ’em, then roast for another 5 minutes until they’re tender and have a little color. Set aside and drop the oven down to 350°F.
Step 2: Wilt the Spinach
Bring a pot of water to a boil and steam the spinach just until it wilts—about 2 to 3 minutes. Drain it, rinse with cold water, then squeeze out all the extra liquid (use a clean kitchen towel for this). Roughly chop it up.
Step 3: Make the Ricotta Mixture
In a bowl, stir together ricotta, eggs, water, cinnamon, and a bit of salt and pepper. Set that aside—this is going to be your creamy layer.
Step 4: Layer It Up
Lightly oil a large rectangular baking dish (9×13 or bigger). Start with a spoonful of marinara sauce on the bottom to keep things from sticking. Then start layering:
- Lasagna noodles
- Ricotta mix
- Roasted zucchini
- Wilted spinach
- Sauce
- Parmesan
Repeat until everything’s used up, finishing with a final layer of noodles, sauce, and a good sprinkle of Parmesan.
Step 5: Bake & Serve
Cover the dish tightly with foil and bake at 350°F for 40 minutes. Then uncover and bake an extra 10 minutes or so to get the top golden and bubbly. Let it rest for 5 to 10 minutes before slicing into it. Trust me—worth the wait.