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Creamy, cheesy, and layered with wholesome vegetables, Cheesy Spinach-Zucchini Lasagna is a vegetarian twist on the classic Italian comfort food. This dish combines tender zucchini planks, savory cremini mushrooms, baby spinach, and a trio of rich cheeses nestled between oven-ready lasagna noodles and a bright marinara sauce. Whether you’re catering to vegetarians, aiming to eat healthier, or just looking for a satisfying, veggie-rich meal, this lasagna delivers both flavor and nourishment.

It’s a fantastic way to sneak more vegetables into your meals without sacrificing taste or satisfaction. The mushrooms add umami depth, while the zucchini and spinach bring freshness and color. The ricotta and mozzarella melt beautifully for that indulgent, gooey texture everyone craves in a baked pasta dish. Ideal for make-ahead meals, family dinners, or casual entertaining, this lasagna is as versatile as it is delicious. Plus, it reheats wonderfully, making leftovers something to look forward to. If you’ve never tried a vegetable-based lasagna before, this recipe will likely become a new favorite.

Whether you’re an experienced home cook or a kitchen novice, Cheesy Spinach-Zucchini Lasagna is an approachable and rewarding recipe that’s sure to impress.

Why You’ll Love This Recipe

Vegetarian-Friendly Without Sacrificing Flavor – The savory depth from mushrooms and cheese makes it just as satisfying as traditional meat lasagna.
Packed with Nutrients – Spinach and zucchini add fiber, vitamins, and antioxidants to every bite.
Great for Meal Prep – This lasagna stores and reheats like a dream, making it ideal for busy weeknights.
Comforting and Crowd-Pleasing – Cheesy, warm, and comforting, it’s perfect for family dinners or potlucks.
No Boiling Needed – Using oven-ready noodles simplifies prep and saves time in the kitchen.

Ingredients

Extra-virgin olive oil
Cremini mushrooms
Garlic
Salt
Ground pepper
Baby spinach
Egg
Part-skim ricotta cheese
Shredded part-skim mozzarella
Grated Parmesan cheese
Low-sodium marinara sauce
Oven-ready lasagna noodles
Zucchini
Fresh basil and/or parsley

Variations

Add Protein: Stir in cooked lentils or crumbled tofu to the ricotta mixture for extra protein.
Vegan Option: Use dairy-free ricotta and mozzarella alternatives and skip the egg.
Spicy Kick: Add red pepper flakes to the marinara or sautéed mushrooms for heat.
Herb-Infused: Mix fresh oregano or thyme into the ricotta for a fresh herbal note.
Gluten-Free: Use gluten-free oven-ready lasagna noodles.

How to Make the Recipe

Step 1: Sauté the Mushrooms

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add sliced mushrooms and cook until browned and tender, about 6–8 minutes. Add minced garlic, salt, and pepper; cook for 1 more minute. Set aside.

Step 2: Wilt the Spinach

In the same skillet, add the remaining tablespoon of olive oil and baby spinach. Cook until wilted, about 2–3 minutes. Remove from heat and allow to cool slightly.

Step 3: Make the Ricotta Mixture

In a bowl, combine the ricotta cheese, beaten egg, half of the Parmesan cheese, and wilted spinach. Mix well until fully incorporated.

Step 4: Prepare to Assemble

Preheat oven to 375°F (190°C). Spread a thin layer of marinara sauce on the bottom of a baking dish.

Step 5: Layer the Lasagna

Layer 2 lasagna noodles over the sauce, followed by a layer of zucchini planks, some of the ricotta mixture, sautéed mushrooms, a bit of marinara, and a sprinkle of mozzarella. Repeat layers twice, finishing with noodles, remaining sauce, mozzarella, and Parmesan.

Step 6: Bake

Cover the lasagna with foil and bake for 40 minutes. Remove foil and bake for an additional 10–15 minutes until bubbly and golden on top.

Step 7: Cool and Garnish

Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh basil and/or parsley.

Tips for Making the Recipe

Use a mandoline for even zucchini slices.
Press excess moisture out of the zucchini to prevent sogginess.
Let the lasagna rest before serving to keep layers intact.
Don’t overload layers with sauce to avoid a watery texture.
Grate your own cheese for better melt and flavor.

How to Serve

Serve this lasagna hot with a side of garlic bread or a crisp green salad. It also pairs well with a glass of red wine or sparkling water with lemon. For a full meal, consider adding a roasted vegetable medley or a simple soup like tomato basil.

Make Ahead and Storage

Storing Leftovers

Store any leftover lasagna in an airtight container in the refrigerator for up to 4 days.

Freezing

Wrap the baked and cooled lasagna tightly in foil or freezer-safe wrap. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave or place the entire dish in a 350°F oven, covered with foil, until heated through (about 20–25 minutes).

FAQs

1. Can I use fresh lasagna noodles instead of oven-ready?

Yes, but reduce the baking time slightly and skip boiling them beforehand.

2. Can I substitute other vegetables?

Absolutely. Eggplant, bell peppers, or kale work well.

3. Is this lasagna gluten-free?

Not as written, but you can use gluten-free noodles for a GF version.

4. Can I make it vegan?

Yes. Use plant-based cheeses and omit the egg or replace it with a flax egg.

5. How do I prevent the zucchini from making the lasagna watery?

Salt and blot the zucchini slices to draw out moisture before layering.

6. What’s the best way to slice zucchini thinly?

A mandoline slicer ensures uniform, thin slices.

7. Can I make this ahead of time?

Yes. Assemble the lasagna a day in advance and bake when ready.

8. Can I freeze it before baking?

Yes. Assemble the lasagna, wrap well, and freeze unbaked. Bake from frozen, adding 20–30 minutes to the baking time.

9. How long should it rest before serving?

Allow at least 10–15 minutes for clean slicing and better texture.

10. What’s the best dish size for this recipe?

An 8×11-inch or 9×13-inch baking dish works well.

Conclusion

Cheesy Spinach-Zucchini Lasagna is a nourishing, hearty, and flavor-packed dish that showcases how satisfying vegetarian meals can be. With layers of creamy ricotta, sautéed mushrooms, and fresh veggies, this lasagna is both comfort food and a celebration of wholesome ingredients. Whether you’re serving it for a family dinner, meal prepping for the week, or treating guests to a homemade meal, this recipe is sure to win everyone over.