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Veggie Lasagna

This easy-to-reheat zucchini spinach lasagna is the cheesy Italian treat you never thought you could enjoy on a weeknight!

Serves 8
Ready in 30 mins
Prep time 10 mins
Cooking time 20 mins
376 calories per serving


> 2 (10 oz) pkgs frozen spinach, thawed
> 1 (16 oz) container ricotta cheese
> 1 large egg
> 1 tbsp dried oregano
> 2 tsp garlic powder
> 1/2 cup grated Parmesan cheese
> 3 zucchini
> 2 (24 oz) jars pasta sauce
> 1 (8 oz) pkg no boil lasagna noodles
> 1 cup grated mozzarella cheese


Squeeze spinach until very dry and place in a large bowl. Add the ricotta cheese, egg, oregano, garlic powder, and Parmesan. Mix until combined. Slice the zucchini lengthwise into thin ribbons.
Preheat oven to 400°F. Add ½ cup pasta sauce to the bottom of a 9x13-inch baking dish. Place a layer of noodles on the bottom. Top with ⅓ of ricotta-spinach mixture, a layer of zucchini, and sauce. Repeat for 2 more layers. Top with mozzarella cheese.
Bake lasagna 20 min., until noodles are tender and sauce is bubbling. Allow lasagna to cool slightly before slicing to serve.

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