Zucchini Lasagna with Ricotta and Spinach
This zucchini lasagna is a delicious and easy way to use up summer zucchini. It's made with thin slices of zucchini, ricotta cheese, spinach, Parmesan cheese, onion, and tomato sauce. The lasagna is baked until the zucchini is tender and the cheese is melted and bubbly. This lasagna is a great way to get your kids to eat their vegetables. It's also a good option for a light and healthy meal.
The zucchini lasagna is a dish that has been passed down through generations in my family. My great-grandmother used to make it for her family on special occasions. The recipe has been adapted over the years, but the basic ingredients have remained the same. I remember when I was a child, my grandmother would make zucchini lasagna for me and my siblings. We would always fight over who got the last piece. The lasagna was so delicious, and it always brought back fond memories of my childhood. When I was in college, I started experimenting with different recipes for zucchini lasagna. I wanted to find a way to make it even more delicious and flavorful. I tried adding different cheeses, vegetables, and spices. After many attempts, I finally came up with a recipe that I was happy with. This recipe for zucchini lasagna is a combination of all the best elements of the different recipes that I have tried over the years. It's made with a creamy ricotta cheese filling, fresh spinach, Parmesan cheese, and a flavorful tomato sauce. The lasagna is baked until the zucchini is tender and the cheese is melted and bubbly. I hope you enjoy this zucchini lasagna recipe as much as my family and I do.
Zucchini Lasagna with Ricotta and Spinach Zucchini Lasagna with Ricotta and Spinach Zucchini Lasagna with Ricotta and Spinach Zucchini Lasagna with Ricotta and Spinach
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 large zucchini
  • 1/2 cup ricotta cheese
  • 1/2 cup chopped spinach
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped onion
  • 1/4 cup tomato sauce
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 375°F (190°C).
  2. Slice zucchini into thin slices.
  3. Spread a thin layer of tomato sauce on the bottom of a baking dish.
  4. Layer half of the zucchini slices over the sauce.
  5. Spread with half of the ricotta cheese, spinach, Parmesan cheese, and onion.
  6. Repeat layers.
  7. Bake for 25-30 minutes, or until zucchini is tender and cheese is melted and bubbly.
Why It Works
  • The thin slices of zucchini cook quickly and evenly, so they don't get mushy.
  • The ricotta cheese filling is creamy and flavorful, and it helps to bind the lasagna together.
  • The spinach adds a pop of color and nutrition to the dish.
  • The Parmesan cheese adds a nutty flavor and a touch of sharpness.
  • The tomato sauce provides a rich and flavorful base for the lasagna.