![Cheesy Spinach-Zucchini Lasagna](https://cdn.statically.io/img/www.eatingwell.com/thmb/KCz9g9YwT8QU-e5GEMeB1xJMe30=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/cheesy-spinach-zucchini-lasagna-61b3c676776145128654a3b22e9cc104.jpg)
Ingredients
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3 tablespoons extra-virgin olive oil, divided
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1 pound cremini mushrooms, thinly sliced
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1 clove garlic, minced
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½ teaspoon salt
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¼ teaspoon ground pepper
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1 (11 ounce) package baby spinach
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1 large egg, lightly beaten
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1 (15 ounce) container part-skim ricotta cheese
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1 ½ cups shredded part-skim mozzarella, divided
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1 cup grated Parmesan cheese, divided
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1 25-ounce jar low-sodium marinara sauce, divided
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6 sheets oven-ready lasagna noodles
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1 medium zucchini, cut lengthwise into 1/8-inch planks
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Chopped fresh basil and/or parsley for garnish
Directions
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Preheat oven to 375°F. Generously coat a 9-by-13-inch baking dish with cooking spray.
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Heat 2 tablespoons oil in a large skillet over medium-high heat. Add mushrooms, garlic, salt and pepper and cook, stirring occasionally, until the mushrooms are tender and starting to brown, 6 to 8 minutes. Transfer to a small bowl.
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Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it's all wilted, about 2 minutes more. Press the spinach to the side of the pan, squeezing out as much water as possible, and cook until the water is evaporated, 2 to 3 minutes more. Remove from heat.
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Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl. Combine the remaining 1/2 cup each mozzarella and Parmesan in a small bowl. Spread 1 cup sauce in the prepared baking dish and top with a layer of 3 noodles. Spread 1 cup of the ricotta mixture over the noodles and top with the mushrooms. Spread the spinach over the mushrooms and top with another 1 cup sauce. Layer on the remaining 3 noodles, followed by the remaining ricotta mixture. Layer zucchini on top, shingling if necessary, and spread the remaining sauce over the zucchini. Top with the reserved mozzarella mixture.
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Bake the lasagna until bubbly and the cheese is beginning to brown, about 45 minutes. Let cool for at least 10 minutes before slicing. Garnish with basil and/or parsley, if desired.
Nutrition Facts (per serving)
362 | Calories |
16g | Fat |
36g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 9 | |
Serving Size 1 cup | |
Calories 362 | |
% Daily Value * | |
Total Carbohydrate 36g | 13% |
Dietary Fiber 3g | 11% |
Total Sugars 7g | |
Protein 20g | 40% |
Total Fat 16g | 21% |
Saturated Fat 7g | 35% |
Cholesterol 55mg | 18% |
Sodium 514mg | 22% |
Potassium 404mg | 9% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.