Description

A comforting, veggie-forward lasagna layered with tender mushrooms, spinach, zucchini planks, and a rich trio of ricotta, mozzarella, and Parmesan cheeses—baked to golden perfection and garnished with fresh basil or parsley.

Ingredients

3 tablespoons extra‑virgin olive oil, divided
1 lb cremini mushrooms, thinly sliced
1 clove garlic, minced
½ teaspoon salt
¼ teaspoon ground pepper
1 (11‑oz) package baby spinach
1 large egg, lightly beaten
1 (15‑oz) container part‑skim ricotta cheese
1½ cups shredded part‑skim mozzarella, divided
1 cup grated Parmesan cheese, divided
1 (25‑oz) jar low‑sodium marinara sauce, divided
6 sheets oven‑ready lasagna noodles
1 medium zucchini, cut lengthwise into 1/8‑inch planks
Chopped fresh basil and/or parsley for garnish

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Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Heat 2 Tbsp olive oil in a large skillet. Sauté mushrooms, garlic, salt, and pepper until tender and lightly browned (~6–8 min). Transfer to a bowl.
Add remaining oil and sauté half the spinach until wilted (~3 min); add remaining handfuls and cook another ~2 min. Squeeze out moisture by pressing to the skillet side and evaporating excess water (~2–3 min). Remove from heat.
In a bowl, combine egg, ricotta, 1 cup mozzarella, and ½ cup Parmesan. In a small bowl, mix remaining ½ cup mozzarella and ½ cup Parmesan.
Layer: spread 1 cup marinara in dish, top with 3 noodles, spread 1 cup ricotta mix, layer mushrooms, spinach, and 1 cup sauce. Add remaining 3 noodles, remaining ricotta mix, zucchini planks (shingled), remaining sauce, and top with reserved mozzarella/Parmesan.
Cover loosely with foil; bake ~45 minutes until bubbly and cheese browns. Remove foil last few minutes for golden top.

Let rest 10–15 minutes before slicing. Garnish with basil or parsley.

Notes

Salt zucchini planks before baking to draw out moisture and prevent sogginess.

Let rest after baking to set layers and ease slicing.

Leftovers last up to 4 days refrigerated or up to 3 months frozen (thaw overnight before reheating)

Prep Time: ~30 minutes
Cook Time: ~45 minutes
Category: Main Course, Vegetarian
Method: Baking
Cuisine: Italian‑inspired