Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Keyword: cheesy


Servings: 12


Calories: 317kcal


  • 13 x 9 Casserole Dish
  • Oil Mister
  • skillet


    • 1 pound zucchini trimmed and sliced thin lengthwise
    • 9 ounces fresh spinach chopped
    • 24 ounces ricotta cheese
    • 3 ounces parmesan rennet free (vegetarian)
    • 1 egg beaten
    • 2 teaspoons minced garlic
    • ¼ cup fresh basil
    • ¼ cup fresh parsley
    • ½ teaspoon crushed red pepper
    • 24 ounces marinara
    • 12 ounces part-skim mozzarella
  • 12 ounces gluten free lasagna noodles cooked according to package directions


    • Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
    • Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
    • Preheat an oven to 350 degrees.
    • In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  • Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the  Marinara on the bottom.
  • Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
  • Spread ⅓ of the remaining marinara and repeat the layers.
  • End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.


Make It Vegan:

Use vegan ricotta, Parmesan, and mozzarella.  Most pasta is vegan but double check!

Make it Keto / Low Carb:

Make sure all of your cheeses are full fat.  Marinara should be sugar-free.  Omit the lasagna noodles and use zucchini in place of it.  To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.  Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture.  Use the prepared zucchini ribbons in place of the lasagna.


Calories: 317kcal | Carbohydrates: 27g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 65mg | Sodium: 364mg | Potassium: 319mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2690IU | Vitamin C: 14.7mg | Calcium: 456mg | Iron: 1.2mg