italian pie

Spinach Zucchini Lasagna Pasta Sheets are the supreme substitute for lasagna pasta. Flavored with spinach, basil, garlic, and parmesan in layers of ricotta, Italian sausage pasta sauce, and fresh mozzarella!

Spinach Zucchini Lasagna u0022Pastau0022 Sheets

grated/shredded zucchini (about 6 to 7 depending on size)

spinach powder*

all purpose flour flour

eggs, beaten

parmesan cheese

garlic powder

onion powder

ricotta cheese

eggs

dry parsley flakes

dry Italian seasoning

black pepper

Italian sausage,

tomatoes

tomato sauce

tomato paste

basil

mozzarella, grated/shredded

Leaving the skins on, grate the zucchini, you will need 9 cups.  Toss the grated zucchini with salt and place in a towel lined colander on the counter. Let drain 45 minutes to 1 hour.  At the end of timing, squeeze any remaining liquid you can.  Muscles baby.

Preheat oven to 375 F.

In a separate bowl, while the zucchini is draining, beat the eggs with the spinach powder, flour, parmesan cheese and seasonings.  Combine with the drained and squeezed zucchini.

Measure and draw the sizes needed for the pasta sheets on parchment and invert so food doesn't touch marking pen.  Divide the spinach zucchini, using a little more for the larger sheet.  Spread as evenly.

Bake the pasta sheets one at a time (unless you have a double oven, you lucky person) for 45 minutes each at 375 F. Let cool while prepping other ingredients.

Spinach Zucchini Pasta Sheets

In large bowl, whisk the eggs until beaten fairly well.

Add ricotta cheese, parmesan cheese, and seasonings.  Stir well and set aside.

Ricotta Cheese Layer

Puree canned tomatoes or your sauce of choice in food processor (or place in Dutch oven using immersion blender), until fairly smooth and no large chunks. Stir in the 8 oz can of tomato sauce,  tomato paste, and basil.

Place dutch oven on stovetop on medium high heat.  Add in the cooked, crumbled, drained Italian sausage. Bring sauce to a simmer, uncovered.  Reduce heat and simmer on low for 30 minutes.  Use a screen or place a thin kitchen towel over the top to catch sauce explosive splatters, as this is a thick sauce.  Let cool.

Italian Pasta Sauce

Lightly spray baking dish with non-stick spray. Place in bottom Spinach Zucchini Pasta Sheet.  Spread on half of the ricotta mixture, then half of the grated mozzarella, topped with half of the pasta sauce.  Repeat in the same order ending with sauce.

Bake at 375 F. for 30 minutes, uncovered.  Let Lasagna rest for 15 to 20 minutes before serving.

Assembly u0026 Baking

https://portlandiapielady.com/wp-content/uploads/2025/02/Spinach-Zuke-Lasagna-Pasta-Insta-final-1.mp4

Spinach Zuke Lasagna Pasta-Insta final

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Spinach Zucchini Lasagna u0022Pasta...

Top 1 italian pie recipes from across the web

The most viewed italian pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Spinach Zucchini Lasagna u0022Pasta...

The most viewed italian pie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine