Spinach Zucchini Lasagna (Vegetarian) Recipe

Name: Spinach Zucchini Lasagna (Vegetarian)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the veggie layer; 1/2 tablespoon oil; 2 garlic cloves, minced; 750 g zucchini, chopped; 750 g frozen chopped spinach, defrosted and liquid squeezed out; 1/4 teaspoon cayenne pepper; 1/4 teaspoon paprika; 1 dash ground nutmeg; 1 teaspoon mixed Italian herbs; salt and black pepper; For the white sauce; 500 g low-fat ricotta cheese; 200 g yogurt (low-fat is fine); 5 tablespoons cheese, grated (use your favourite); For the red sauce; 1 (400 g) jar pasta sauce, arrabiata flavour (meaning hot); 1 (400 g) jar pasta sauce, with basil (or other herbs); For Assembly; 300 g lasagna noodles (the no boil kind); 5 tablespoons cheese, shredded (use your favourite)

Servings: persons

For the veggie layer
1/2 tablespoon oil
2 garlic cloves, minced
750 g zucchini, chopped
750 g frozen chopped spinach, defrosted and liquid squeezed out
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 dash ground nutmeg
1 teaspoon mixed Italian herbs
salt and black pepper
For the white sauce
500 g low-fat ricotta cheese
200 g yogurt (low-fat is fine)
5 tablespoons cheese, grated (use your favourite)
For the red sauce
1 (400 g) jar pasta sauce, arrabiata flavour (meaning hot)
1 (400 g) jar pasta sauce, with basil (or other herbs)
For Assembly
300 g lasagna noodles (the no boil kind)
5 tablespoons cheese, shredded (use your favourite)

1
In a big pan heat the oil. Saute garlic until nicely browned.
2
Add zucchini and spinach and saute until nearly done (about 10 minutes).
3
Season and allow to cool a tad.
4
Make the white sauce by combining ricotta, yogurt and cheese. Add this to the vegetable mixture and stir to combine. The yogurt might curdle, but that is fine.
5
Now make the red sauce by mixing both pasta sauces together.
6
For assembly start by spreading enough of the red sauce in your baking dish (I used a rectangular 22X35 cm/ 9X13 inch dish). Follow with the veggie white sauce mixture and then add a layer of lasagna noodles. Repeat until everything is used up making sure to end with a layer of sauce.
7
Sprinkle top with the remaining 5 tbs of cheese.
8
Bake in the preheated oven at 200u00b0C/400u00b0F for 20-30 minutes or until cooked through and bubbling.
9
Allow to stand in the pan for 5 minutes, then enjoy. :).

1029

kcal

Calories

Fat

129

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: For the veggie layer, 1/2 tablespoon oil, 2 garlic cloves, minced, 750 g zucchini, chopped, and more.

Yes, Spinach Zucchini Lasagna (Vegetarian) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach Zucchini Lasagna (Vegetarian)

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