Lasagna With Steamed 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.

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Preparing Time: 30 minutes
Total Time: 30 minutes
Served Person: 0

vegetarian white meat free tree nut free nut free gluten free red meat free shellfish free contains dairy contains eggs pescatarian

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

main dish

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 Easy Spinach and Zucchini Lasagna

Lasagna. The very word conjures images of rich, cheesy comfort food, perfect for a cozy night in. But let’s be honest, sometimes the traditional, heavy version can feel a bit… overwhelming. As a busy working mom, I need recipes that are delicious, satisfying, and don’t require hours in the kitchen. This lighter take on lasagna is my go-to when I crave that comforting classic without the guilt. I’ve halved the usual amount of cheese and ricotta, and the result is a flavorful and surprisingly light meal that the whole family loves.

The secret? Roasted zucchini and steamed spinach add a delightful freshness and vibrant color to the dish, perfectly complementing the rich tomato sauce. I use no-boil lasagna noodles, which saves me precious time and effort. This recipe is incredibly versatile – I often add other roasted vegetables depending on what’s in season, like bell peppers or eggplant. It's also great for meal prepping; it’s just as delicious reheated the next day, and freezes beautifully for busy weeknights.

One of the things I love most about this recipe is its adaptability. Feel free to experiment with different herbs and spices. A sprinkle of red pepper flakes adds a touch of heat, while fresh basil or oregano brings a burst of herbaceous flavor. You can also swap out the marinara sauce for a creamy pesto or a spicy arrabbiata sauce, depending on your preference. This lasagna truly allows for culinary creativity!

Beyond the ease and flexibility, this recipe holds a special place in my heart. It reminds me of family gatherings, lazy Sundays, and the simple joy of sharing a delicious meal with loved ones. The aroma of the baking lasagna fills the kitchen, creating a warm and inviting atmosphere. It's more than just a meal; it's a symbol of comfort, love, and togetherness.

Making it Ahead and Freezing: The beauty of this lasagna is its ability to be made ahead of time. You can assemble the layers a day in advance and bake it when ready, or even freeze it for a later date. To freeze, wrap the assembled lasagna tightly in foil and plastic wrap, then place it in a freezer-safe bag. When ready to bake, thaw overnight in the refrigerator, then bake according to the instructions, adding about 15-20 minutes to the cooking time.

Serving Suggestions: A simple green salad or a crusty garlic bread perfectly complements this lasagna. For a more complete meal, consider serving it with a side of roasted vegetables or a light soup. Regardless of your side dish choice, this lasagna is sure to be a crowd-pleaser.

I encourage you to try this recipe and make it your own. Adjust the ingredients, experiment with different flavors, and most importantly, enjoy the process of creating a delicious and healthy meal for yourself and your loved ones. Happy cooking!