Vegetarian Zucchini Lasagna

A light, protein-rich, veggie-forward lasagna that’s perfect for a quick, satisfying lunch or dinner.

Ingredients

Zucchini Base

• 1 medium zucchini

• ¼ cup marinara sauce

Lasagna Filling

• ½ cup nonfat ricotta cheese

• ¼ cup good-quality mozzarella cheese

• ¼ cup Parmesan cheese

• 1–2 cloves garlic, finely chopped

• ¼ cup frozen spinach, thawed and squeezed dry

• Dash of salt

Preparation

1. Prep the Zucchini

• Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips.

• Place the slices on a clean, dry towel or paper towels.

• Lightly sprinkle with salt to help draw out excess moisture. Let sit for a few minutes, then pat dry.

2. Make the Filling

• In a bowl, combine the ricotta, mozzarella, Parmesan, garlic, spinach, and salt. Mix until well combined.

3. Assemble the Lasagna

1. Spread 2 teaspoons of marinara sauce in a small baking dish.

2. Place 2 zucchini slices over the sauce.

3. Add 2 tablespoons of the filling.

4. Spoon 2 teaspoons of marinara sauce over the filling.

Second Layer5. Add 2 more zucchini slices.6. Add 2 tablespoons of filling.7. Add 2 teaspoons of marinara sauce.

Third Layer8. Add 2 zucchini slices.9. Top with 2 teaspoons of marinara sauce.10. Finish with 2 teaspoons of mozzarella cheese.

4. Bake

• Bake at 350°F for 20–25 minutes, or until the cheese is melted and the lasagna is heated through.

• Let cool for a few minutes before serving.