Zucchini-And-Spinach Lasagna Recipe

Name: Zucchini-And-Spinach Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8-oz.) container whipped chive-and-onion cream cheese; 1 (15-oz.) container ricotta cheese; 1/3 cup chopped fresh basil; 1 teaspoon salt; 5 medium zucchini, thinly sliced (about 2 1/2 lb.); 2 tablespoons olive oil; 1 (10-oz.) package fresh spinach; 2 garlic cloves, pressed; 6 no-boil lasagna noodles; 1 (7-oz.) package shredded mozzarella cheese; Garnish: fresh basil leaves

Servings: persons

1 (8-oz.) container whipped chive-and-onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 cup chopped fresh basil
1 teaspoon salt
5 medium zucchini, thinly sliced (about 2 1/2 lb.)
2 tablespoons olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed
6 no-boil lasagna noodles
1 (7-oz.) package shredded mozzarella cheese
Garnish: fresh basil leaves

1
Preheat oven to 425u00b0. Stir together first 4 ingredients in a bowl.
2
Saute zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
3
Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
4
Bake, covered with lightly greased aluminum foil, at 425u00b0 for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.

923

kcal

Calories

Fat

135

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 11 ingredients. The key ingredients include: 1 (8-oz.) container whipped chive-and-onion cream cheese, 1 (15-oz.) container ricotta cheese, 1/3 cup chopped fresh basil, 1 teaspoon salt, and more.

Yes, Zucchini-And-Spinach Lasagna 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.

Zucchini-And-Spinach Lasagna

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