Lasagna With Spinach and Roasted Zucchini
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
You may think of lasagna as a rich, heavy dish, but it needn't be. There's no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.
- 1 egg
- 2 tablespoons water
- salt and freshly ground black pepper to taste
- 2 tablespoons extra virgin olive oil
- 8 ounces ricotta cheese
- pinch of cinnamon
- 2 medium zucchini cut in half crosswise then cut lengthwise into 1/4-inch-thick slices
- 1 pound bunch spinach washed and stemmed, or 1/2 pound bagged baby spinach
- 3 cups marinara sauce preferably homemade from fresh or canned tomatoes
- 4 ounces (1 cup) freshly grated parmesan
- 7 to 8 ounces no-boil lasagna
- Carbohydrate 134.21232692972 g
- Cholesterol 85.726817288 mg
- Fat 53.34848846068 g
- Fiber 30.0250316210068 g
- Protein 52.52862723072 g
- Saturated Fat 18.630533218196 g
- Serving Size 1 1 recipe (1608g)
- Sodium 3959.4082033 mg
- Sugar 104.187295308713 g
- Trans Fat 3.64716879823201 g
- Calories 1202 calories
Step-by-step
- Preheat the oven to 450 degrees.
- Toss the zucchini with the olive oil and season to taste with salt and pepper.
- Line a baking sheet with parchment paper and top with the slices of zucchini.
- Place in the oven and roast 8 minutes.
- Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over.
- Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots.
- Remove from the oven and reduce the heat to 350 degrees.
- Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts.
- Rinse briefly with cold water, squeeze out excess water and chop coarsely.
- Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper.
- Set aside.
- Lightly oil a rectangular baking pan.
- Spread a small spoonful of tomato sauce to cover the bottom of the pan.
- Top with a layer of lasagna noodles.
- Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan.
- Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
- Cover the baking dish tightly with foil and place in the oven.
- Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
- Uncover and, if you wish, bake another 10 minutes, until the top begins to brown.
- Remove from the heat and allow to sit for 5 to 10 minutes before serving.
A Lighter Take on a Classic: My Spinach and Zucchini Lasagna
Lasagna. The very word conjures images of rich, cheesy comfort food, perfect for a chilly evening or a special occasion. But let's be honest, sometimes the classic version can feel a little…heavy. I've always loved lasagna, but I've also always been on the lookout for ways to make it a little lighter, a little healthier, without sacrificing any of that delicious flavor.
That’s where this recipe comes in. I've taken the classic lasagna and given it a fresh, vibrant twist with the addition of roasted zucchini and spinach. The roasted zucchini adds a wonderful sweetness and texture, complementing the creamy ricotta and tangy tomato sauce perfectly. The spinach, subtly earthy and slightly sweet, adds a boost of nutrients and a beautiful green hue to the layers.
One of the best things about this recipe is its versatility. I often make a big batch of marinara sauce ahead of time and freeze it in portions, making weeknight dinners a breeze. And if you're short on time, a good quality store-bought marinara will work just as well. The no-boil lasagna noodles are another time-saver, eliminating a step and making assembly incredibly quick and easy.
This lasagna is also incredibly adaptable. Feel free to experiment with different vegetables. Sautéed mushrooms, roasted bell peppers, or even some caramelized onions would all be delicious additions. You could also add different herbs and spices to tailor the flavor to your preferences. A sprinkle of fresh basil or oregano before serving would elevate the dish to new heights.
This lasagna is perfect for meal prepping. It tastes even better the next day (or the day after that!), making it ideal for busy weeknights or to bring to a potluck. You can easily assemble it ahead of time and bake it later, or even freeze it unbaked for a future meal. I've done both, and it works beautifully. Simply thaw overnight in the refrigerator before baking.
Beyond the ease and adaptability, this lasagna is a true crowd-pleaser. It's satisfying, delicious, and beautifully presented. The layers of vibrant colors – the deep red of the sauce, the bright green of the spinach, and the golden brown of the roasted zucchini – are visually stunning. It's a dish that will impress your family and friends, whether you're serving it for a casual weeknight dinner or a special occasion.
So, ditch the guilt and enjoy a lighter, healthier, and equally delicious lasagna. This recipe is a testament to how you can create a flavorful and satisfying meal without sacrificing taste or convenience. Give it a try, and let me know what you think!
