Spinach Zucchini Noodle Lasagna
- The Unscripted Years
- May 5
- 3 min read
Prep Time: 15minutes mins
Cook Time: 1hour hr
Servings: 6
A Lighter Take on Comfort Food
There’s something timeless about a bubbling pan of lasagna coming out of the oven. The aroma alone feels comforting and familiar. But as many of us get older, heavy pasta dishes can sometimes leave us feeling overly full and sluggish. That’s why this Spinach Zucchini Noodle Lasagna has become such a favorite.
It has everything we love about traditional lasagna — layers of rich tomato sauce, creamy ricotta, melted mozzarella, and Italian herbs — but replaces pasta with fresh zucchini noodles for a lighter, fresher version that still feels satisfying.
This recipe is especially wonderful in spring and summer when zucchini is plentiful, but honestly, it’s delicious any time of year. It’s hearty enough for family dinner, elegant enough for guests, and makes excellent leftovers for lunch the next day.
One of the secrets to a successful zucchini lasagna is removing as much moisture as possible from the vegetables before assembling. It takes a little extra effort, but it’s absolutely worth it. The result is a flavorful lasagna that slices beautifully instead of turning watery.
Whether you’re trying to eat a little lighter, add more vegetables to your meals, or simply want a new comfort-food favorite, this recipe is one to save.
Spinach Zucchini Noodle Lasagna
Ingredients
1 tablespoon olive oil
2 garlic cloves, minced
¼ teaspoon red pepper flakes
¾ cup diced red onion
Two 14-ounce cans diced tomatoes (no salt added)
1 teaspoon dried oregano
8 basil leaves, chopped
Salt and pepper to taste
3–4 cups fresh spinach
3 medium zucchinis, spiralized or sliced into noodle strips
1 large egg, beaten
⅓ cup grated parmesan cheese
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
Instructions
1. Prepare the Sauce
Preheat the oven to 400°F.
In a large skillet over medium heat, add the olive oil. Stir in the garlic and red pepper flakes and cook for about 30 seconds until fragrant.
Add the diced onions and cook for 2 minutes. Stir in the diced tomatoes, oregano, basil, salt, and pepper.
Let the sauce simmer for about 15 minutes, stirring occasionally, until thickened and reduced. The sauce should be very thick with little excess liquid. This helps prevent watery lasagna.
2. Cook the Vegetables
In another skillet over medium heat, cook the spinach until wilted. Transfer to a plate.
Add the zucchini noodles to the skillet and cook for about 2 minutes, tossing frequently.
Place the zucchini noodles into a colander and gently pat dry with paper towels to remove as much moisture as possible.
3. Make the Ricotta Mixture
In a bowl, whisk together:
Ricotta cheese
Parmesan cheese
Beaten egg
Set aside.
4. Assemble the Lasagna
In a casserole dish, spread a layer of tomato sauce on the bottom.
Layer in this order:
Zucchini noodles
Ricotta mixture
Tomato sauce
Spinach
Remaining ricotta mixture
More zucchini noodles
Remaining tomato sauce
Top with shredded mozzarella cheese.
5. Bake
Cover the casserole dish with foil and bake for 40 minutes.
Remove from the oven and let rest for 5–10 minutes.
Carefully pour off any excess liquid before slicing and serving.
Tips for the Best Zucchini Lasagna
Don’t skip drying the zucchini noodles. This is the key to avoiding excess moisture.
Let the lasagna rest before cutting so it holds together better.
This recipe freezes beautifully in individual portions.
Add cooked ground turkey or Italian sausage if you’d like extra protein.
Why We Love It
This recipe feels indulgent without being heavy. The zucchini keeps it fresh, the spinach adds color and nutrition, and the cheesy layers make it every bit as comforting as classic lasagna.
It’s the kind of meal that makes healthy eating feel easy — and delicious.
For women over 60 especially, recipes like this can be a wonderful way to enjoy comfort foods while still focusing on fresh ingredients and lighter meals that leave you feeling energized instead of weighed down. #lasagnarecipe #zucchinilasagna #recipe
Below is a printable recipe...
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