Description
This White Sauce Zucchini & Spinach Lasagna is a healthier, veggie-packed alternative to traditional lasagna, featuring layers of zucchini, fresh spinach, creamy ricotta, and a velvety béchamel sauce. Perfect for a light dinner, it’s comforting and satisfying without the heaviness!
Ingredients
Scale
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For the Lasagna:
- 12 lasagna noodles (or use zucchini slices for a low-carb version)
- 2 medium zucchinis, thinly sliced
- 2 cups fresh spinach, chopped
- 1 ½ cups ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 2 cups béchamel sauce (recipe below)
- Fresh basil for garnish
For the Béchamel Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 2 cups milk
- ½ tsp salt
- ¼ tsp nutmeg (optional)
- ¼ tsp black pepper
Instructions
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Preheat Oven:
- Set oven to 375°F (190°C).
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Cook Lasagna Noodles:
- If using noodles, cook according to package instructions. Drain and set aside.
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Sauté Vegetables:
- Heat olive oil in a pan over medium heat. Sauté garlic, zucchini, and spinach for 3-5 minutes until softened. Season with salt, pepper, and Italian seasoning.
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Prepare Ricotta Mixture:
- In a bowl, mix ricotta cheese, egg, and ¼ cup Parmesan cheese.
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Assemble the Lasagna:
- Spread a thin layer of béchamel sauce at the bottom of a greased baking dish.
- Add a layer of lasagna noodles (or zucchini slices).
- Spread half of the ricotta mixture, followed by sautéed zucchini and spinach.
- Drizzle béchamel sauce and sprinkle mozzarella.
- Repeat layers, ending with noodles, béchamel, and mozzarella.
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Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 10-15 minutes until golden and bubbly.
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Garnish & Serve:
- Let it rest for 10 minutes, garnish with fresh basil, and serve warm.
Notes
- If you’re making this lasagna low-carb, replace the lasagna noodles with thin zucchini slices.
- You can prepare the béchamel sauce ahead of time to save time.
- For a lighter version, use Greek yogurt instead of ricotta cheese.
Nutrition
- Serving Size: 1/6 of the lasagna
- Calories: 330 kcal
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 75mg