100 minutes
A comforting lasagna dish layered with spinach, roasted zucchini, ricotta, and marinara sauce, baked to perfection.
Zucchini, sliced and roasted
0 oz
Extra Virgin Olive Oil, for coating
tablespoons
Fresh Spinach, wilted
0 oz
Ricotta Cheese, mixed with egg and seasonings
cups
Egg, beaten
each
Cinnamon, pinch
teaspoons
Marinara Sauce, homemade
cups
Parmesan Cheese, freshly grated
0 oz
No-boil Lasagna Noodles, uncooked
0 oz
1. Preheat Oven and Roast Zucchini
Preheat your oven to 450 degrees Fahrenheit. Coat the zucchini slices with extra virgin olive oil, season with salt and freshly ground black pepper, and spread them on a baking sheet lined with parchment paper. Roast for 8 minutes, flip, and continue roasting for another 5 minutes until tender and lightly browned.
2. Wilt Spinach
Steam the spinach over boiling water for about 2-3 minutes until completely wilted but still bright green.
3. Prepare Ricotta Layer
Mix the ricotta cheese with one egg, a splash of water, a pinch of cinnamon, and salt and pepper to taste, creating a rich and creamy ricotta mixture.
4. Assemble Lasagna
Reduce oven temperature to 350 degrees Fahrenheit. In a rectangular baking pan, layer the no-boil noodles, ricotta mixture, roasted zucchini, wilted spinach, homemade marinara sauce, and freshly grated Parmesan cheese. Repeat until all ingredients are used, finishing with a layer of sauce and cheese on top.
5. Bake Lasagna
Cover the pan with foil and bake for 40 minutes. Then remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the cheese is slightly golden.
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