vegetarian zucchini lasagna

Golden cheese, Italian flavors, fresh veggies and a robust sauce shine in this healthy vegetable lasagna. Loaded with zucchini, spinach and more!

Vegetable Lasagna

olive oil

potato

red bell peppers (chopped)

onion

zucchini (chopped)

basil

salt

(24-ounce

balsamic vinegar

spinach

(15-ounce) ricotta cheese

cheese

Parmesan cheese (divided)

oven-ready (no boil) whole wheat lasagna noodles ((I like Delallo), about 5.5 ounces)

basil (for serving)

Preheat

Preheat the oven to 400 degrees F. Coat a 9x13-inch baking dish with nonstick spray.

Cook

In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sweet potato, bell peppers, red onion, zucchini, dried basil, and ¼ teaspoon kosher salt. Cook until the vegetables are tender and begin to brown, about 10 minutes.

Stir

Add the tomato sauce and balsamic to the vegetables. Stir to combine then bring the mixture to a gentle simmer. Let simmer, stirring occasionally, for 10 minutes.

In a large bowl add the ricotta, 1/4 cup Parmesan, egg, and remaining 1/2 teaspoon salt. Mix well, until the mixture is evenly combined.

Stir in the spinach, using a fork to break it up and distribute it as evenly with the ricotta mixture as possible.

Arrange

Spread a thin layer of the vegetable tomato sauce on the bottom of the prepared baking dish in an even layer. Arrange 3 lasagna noodles on top, breaking the ends if needed so that they fit. Leave some space around the noodles, as they will expand as they cook.

Assemble

Top the noodles with 1/3 of the remaining sauce, half of the ricotta mixture, the next 1/3 portion of the sauce, and 1/2 cup of the mozzarella.

Top with 3 more noodles, the remaining ricotta mixture, and 1/2 cup mozzarella (no tomato sauce in this layer).

Spread

Top the cheese with the 3 final noodles. Spread the remaining sauce over the top.

Sprinkle

Sprinkle with the remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan.

Bake

Cover the lasagna with foil (be careful not to let the foil touch the top of the cheese or it will stick—I like to stick a few toothpicks in the top of the lasagna so that they are poking up and keep the foil off of the cheese). Bake it covered for 25 minutes.

Remove from the oven, uncover, and rotate the pan by 180. Continue cooking uncovered for 15 to 20 more minutes, until it is hot and bubbly and the cheese is beginning to have brown spots.

Serve

Remove from the oven and let cool for 15 minutes to set. Sprinkle with fresh basil, then slice and serve.

Zucchini Lasagna

spinach,

Kosher salt

ricotta cheese

mozzarella cheese

Parmesan cheese

(3 pounds) zucchini, sliced into 1/4"-inch planks

tomato sauce, homemade

Warm olive oil in a large skillet over medium heat.  Add the spinach with a pinch of salt, and cook, stirring occasionally, until wilted (about 3 minutes).  Let spinach cool, then place on two layers of paper towels.  Bring the corners of the paper towels up around the spinach and squeeze out as much liquid as you can over the sink.

Finely chop the drained spinach, then add to a big bowl with the remaining cheese mixture ingredients.  Stir to combine, then season to taste with salt.

Meanwhile, spread out zucchini slices on a large cutting board and sprinkle each slice with a little salt.  Let sit for 15 minutes, then blot away any excess moisture with a paper towel.

Preheat the broiler to high.  Place slices on a parchment-lined baking sheet in an even layer (you may need multiple baking sheets). Brush zucchini with olive oil, then working in batches, broil zucchini until tender and golden in spots (about 10 minutes per batch).  Flip zucchini slices halfway through cooking.

Switch oven temperature to 400°F.

Spread 1/3 of the tomato sauce in an even layer in the bottom of a 9 x 13 baking dish.  Top with 1/3 of the zucchini, arranged in an even layer.  Top the zucchini with 1/2 of the cheese mixture.  Repeat even layers two more times with remaining ingredients (so you’ll finish with a layer of zucchini on top).  Top evenly with mozzarella and Parmesan cheese.

Cover with foil and bake for 30 minutes.  Remove the foil, then bake until the cheese is melty and golden on top (about 15 minutes more).  Let cool for 10 minutes before serving.

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Top 2 vegetarian zucchini lasagna recipes from across the web

The most viewed vegetarian zucchini lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegetable Lasagna

Zucchini Lasagna

The most viewed vegetarian zucchini lasagna recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine