This recipe is as healthy as it gets when eating pasta. Low fat, gluten free, and all vegan options can be used in this recipe. Not being an expert yet I leave those brand changes up to you. The thing I can’t find is a dairy free or egg free option. Anyone out there know of one? Please send it off to me to give it a try. Let me tell you about Lasagna. There are as many kinds of Lasagna dishes as there are Folks claiming Italian heritage. I am trying many of them this year in an effort to make a totally healthy option for my cheese loving family. Granny’s option was one she put together to satisfy my 100% Italian Grandpa. I learned most if my cooking skills from that woman. And it shows!
For more Meatless Meal ideas see Meatless Friday Meals During Lent
Vegetable Lasagna
Ingredients
- 2 pounds zucchini about 4 medium, cut lengthwise into 1/4-inch slices
- 15 ounces low-fat ricotta
- 10 ounces frozen chopped spinach thawed and squeezed dry
- 1/2 cup grated Parmesan 2 ounces, divided
- 1 large egg lightly beaten
- Coarse salt and pepper
- 7 cups marinara sauce divided
- 15 no-boil lasagna noodles 3/4 pound total
- 1 cup shredded part-skim mozzarella 4 ounces, divided
Instructions
- Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.
- Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish.
- Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times.
- Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.
- Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.
Notes
Nutrition
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Conversion Information We get a lot of requests to help with conversions especially between various countries like Canada, the U.K. and Australia. These tables should help you make those conversions. For your convenience we have included a Conversion Chart.
Disclaimer Unless indicated recipes influenced by cookbooks, magazines or family traditions.
I am Marilyn Lesniak. Writer, Photographer and Chief Bottle Washer behind the scenes at Marilyn's Treats. Follow me to my kitchen. 
I love zucchini in my lasagna! I have to fight with all the men in this house that would rather see it made with meat but I do occasionally get my way; that’s the benefit of being the chef!
I love my veggies like this. Tucked away inside my pasta with cheese. I am pitiful. They need to be either raw, or hidden. LOL. The family though have healthier habits than I do. Have a great week!
I love lasagne and occasionally prefer the vegetarian version. Thanks for sharing at #overthemoon, Marilyn.
I am glad you like it Sue!! Have a great week!
Wow!! love it!
I love lasagna and it looks just amazing!!
Thank you Michal! It is one of my favorites, too!