Lasagna: Spinach Zucchini
by Lishka DeVoss

This can be assembled up to a day ahead and then refrigerated (or freeze for a month). Can also be baked several hours ahead and reheated.

YIELD 6 servings

11.5 X 8 X 2 baking dish

INGREDIENTS

INDIVIDUALLY (ready to use):
olive oil
3 medium zucchini (cut in half crosswise, then cut each piece lengthwise into four 1/4-inch-thick slices)
1/2 pound bagged baby spinach (wilted in a pan, excess moisture squeezed out and then chopped)
32 ounce jar tomato pasta sauce
4 ounces grated Parmesan
6 fresh store-bought lasagna sheets, 9X6 each (cut one sheet into 3 long strips)

BOWL (mixed together):
8 ounces whole-milk or part-skim ricotta
1 egg
2 tbsp water
Pinch of cinnamon

PREPARATION

1. Preheat the oven to 450ºF. Toss zucchini in olive oil, season to taste with salt and pepper. On baking sheet lined with parchment paper — roast 8 minutes.

2. Flip zucchini slices over – roast 5 minutes more (do not overbake.) Remove from oven and reduce heat to 350ºF.

3. Coat baking dish with olive oil and assemble lasagna in this Layer Order:

thin coat of Sauce
2 Pasta sheets to form the base length-wise with about 1-inch hanging over the long sides
1/3 BOWL
1/4 Sauce
1/3 zucchini and spinach
1/4 Parmesan
1 Pasta sheet + strip
1/3 BOWL
1/4 Sauce
1/3 zucchini and spinach
1/4 Parmesan
1 Pasta sheet + strip
1/3 BOWL
1/4 Sauce
1/3 zucchini and spinach
1/4 Parmesan
1 Pasta sheet + strip, fold the edges over to seal
1/4 Sauce
1/4 Parmesan

4. Place parchment directly over top (to prevent it sticking to the foil) then seal top tightly with foil. Bake on a sheet pan (to catch drips) — 40 minutes.

5. Remove from oven and remove foil; return to oven for 10 minutes until light brown and bubbling. Let cool for 5 to 10 minutes before serving.

Updated 2025-06-29

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