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White Sauce Zucchini & Spinach Lasagna

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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

  1. 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:

    1. 2 tbsp butter
    2. 2 tbsp all-purpose flour
    3. 2 cups milk
    4. ½ tsp salt
    5. ¼ tsp nutmeg (optional)
    6. ¼ tsp black pepper

Instructions

  • Preheat Oven:

    • Set oven to 375°F (190°C).

  • Cook Lasagna Noodles:

    • If using noodles, cook according to package instructions. Drain and set aside.

  • 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.

  • Prepare Ricotta Mixture:

    • In a bowl, mix ricotta cheese, egg, and ¼ cup Parmesan cheese.

  • 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.

  • Bake:

    • Cover with foil and bake for 25 minutes.
    • Remove foil and bake for another 10-15 minutes until golden and bubbly.

  • 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

Find it online: https://grandmarecipesflash.com/white-sauce-zucchini-spinach-lasagna/