Lighter Zucchini Lasagna with Spinach and Ricotta

Why You’ll Love This Recipe

• All the cozy lasagna vibes, without the pasta heaviness.
• Smart moisture control (salt and pre-dry) keeps it sliceable, not soggy.
• Simple pantry ingredients come together in a fresh, flavorful bake.
• Make-ahead friendly and great for leftovers.

Grocery List

• Produce: 3 large zucchini, 1 small garlic clove, fresh basil (optional)
• Dairy: Ricotta (15 oz), Parmesan (at least 3/4 cup), 1 large egg
• Pantry: Marinara sauce (3 cups / 24 oz jar), olive oil, kosher salt, black pepper, ground nutmeg

Full Ingredients

Zucchini “Noodles”

• 3 large zucchini (about 2 lb / 900 g), ends trimmed and sliced lengthwise 1/8-inch (3 mm) thick
• 1 tsp kosher salt (for drawing out moisture)
• 1 tbsp olive oil (for sheet pans)

Ricotta–Spinach Filling

• 15 oz (425 g) whole-milk or part-skim ricotta
• 10 oz (284 g) frozen chopped spinach, thawed and very well squeezed dry (about 1 cup packed after squeezing)
• 1 large egg
• 1/2 cup (45 g) finely grated Parmesan
• 1 small garlic clove, grated or pressed (or 1/2 tsp garlic powder)
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp kosher salt, 1/4 tsp black pepper

Assembly & Topping

• 3 cups (710 ml) marinara sauce
• 1 tbsp olive oil (to brush the baking dish)
• 1/4 cup (20 g) finely grated Parmesan, for the top
• Pinch red pepper flakes and fresh basil leaves, for serving (optional)

Step-by-Step Instructions

Step 1: Slice and salt the zucchini

Using a mandoline or a steady hand and chef’s knife, slice zucchini lengthwise into 1/8-inch (3 mm) planks. Lay the slices on wire racks or parchment-lined sheet pans. Sprinkle evenly with 1 tsp kosher salt and let sit 15–20 minutes to draw out excess moisture. Blot both sides thoroughly with paper towels.

Step 2: Pre-dry the zucchini in the oven

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment and lightly brush with 1 tbsp olive oil. Arrange zucchini in a single layer (slight overlap is fine). Bake 8–10 minutes, rotating pans halfway, until the slices look glossy and flexible and release some moisture but are not browned. Remove and reduce the oven temperature to 375°F (190°C).

Step 3: Mix the ricotta–spinach filling

In a bowl, stir together ricotta, well-squeezed spinach, egg, 1/2 cup (45 g) Parmesan, garlic, nutmeg, 1/2 tsp salt, and 1/4 tsp black pepper until smooth. Taste and adjust seasoning (keep it slightly salty to balance the zucchini).

Step 4: Prep the dish and start layering

Brush a 9×13-inch (23×33 cm) baking dish with 1 tbsp olive oil. Spread 1/2 cup marinara over the bottom. Arrange a snug layer of zucchini slices over the sauce, letting them overlap slightly like shingles.

Step 5: Build the middle layers and finish the top

Spread half of the ricotta mixture over the zucchini. Spoon 1 cup marinara over the ricotta. Add a second layer of zucchini. Spread the remaining ricotta evenly, then another 1 cup marinara. Add a final layer of zucchini. Spread the remaining 1/2 cup marinara over the top and sprinkle with 1/4 cup (20 g) Parmesan. Add a pinch of red pepper flakes if you like gentle heat.

Step 6: Bake until bubbly and lightly golden

Cover the dish tightly with foil (spray or oil the underside so cheese doesn’t stick). Bake at 375°F (190°C) for 30 minutes. Remove foil and continue baking 10–15 minutes until the sauce is bubbling and the top shows light golden spots. For extra color, broil 1–2 minutes, watching closely.

Step 7: Rest, garnish, and serve

Let the lasagna rest 15 minutes so the layers set and slice cleanly. Scatter with torn basil leaves. Cut into 6 squares and serve warm.

Pro Tips

• Uniform slices are key. A mandoline makes quick, even 1/8-inch planks for tidy layers.
• Don’t skip the pre-dry. Salting plus a short bake keeps the final dish from turning watery.
• Squeeze spinach very dry. A fistful over the sink or wrung in a clean kitchen towel works best.
• Spray the foil. A little oil on the foil prevents that cheesy top from sticking when you uncover.
• Rest before slicing. Fifteen minutes stabilizes the layers for picture-perfect squares.

Variations

• Hearty add-in: Brown 8 oz (225 g) Italian turkey sausage or lean ground beef; layer it over the first ricotta layer.
• Mushroom lover’s: Sauté 12 oz (340 g) sliced mushrooms until browned and dry; layer with the ricotta.
• Herby twist: Swirl 2–3 tbsp basil pesto into the top sauce layer before baking for a fragrant finish.

Storage & Make-Ahead

Refrigerate leftovers, tightly covered, for up to 3 days. Reheat at 350°F (175°C) for 20–25 minutes or microwave individual portions until hot. Assemble up to 24 hours ahead: cover and refrigerate, then bake as directed, adding 10–15 minutes if baking straight from cold. To freeze, cool baked lasagna completely, cut into portions, wrap well, and freeze up to 2 months; reheat from frozen at 350°F (175°C) for 30–40 minutes, uncovering for the last 5 minutes to evaporate any excess moisture.

Nutrition (per serving)

Approximate: 330 calories; 18 g fat; 16 g carbohydrates; 17 g protein; 3 g fiber; 780 mg sodium. Values will vary based on marinara and cheese brands.