Ingredients

For the Zucchini Noodles:

• Large zucchini: 2
• Salt: 1 tablespoon

For the Meat Sauce:

• Ground beef: 1 pound
• Ground black pepper: 1 ½ teaspoons
• Green bell pepper: 1 small, diced
• Onion: 1, diced
• Tomato sauce: 1 (16-ounce) can
• Tomato paste: 1 cup
• Red wine: ¼ cup
• Fresh basil: 2 tablespoons, chopped
• Fresh oregano: 1 tablespoon, chopped

For the Ricotta Mixture:

• Low-fat ricotta cheese: 1 (15-ounce) container
• Egg: 1
• Fresh parsley: 2 tablespoons, chopped
• Frozen spinach: 1 (16-ounce) package, thawed and drained

For Assembly:

• Mushrooms: 1 pound, sliced
• Shredded mozzarella cheese: 8 ounces
• Grated Parmesan cheese: 8 ounces

Preparation and Cooking

Prep Time:

30 minutes

Cooking Time:

50 minutes

Total Time:

1 hour 20 minutes

Servings:

Serves 8

Calories per Serving:

Approximately 330 kcal

Steps

Step 1: Prepare the Zucchini Noodles

1. Thinly slice the zucchini lengthwise using a mandoline slicer or a sharp knife. Aim for even, thin slices resembling lasagna noodles.
2. Sprinkle the zucchini slices with salt and lay them on a clean towel. Let them sit for 15-20 minutes to draw out excess moisture. Pat dry before assembling the lasagna.

Step 2: Make the Meat Sauce

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a wooden spoon.
2. Add the black pepper, diced green bell pepper, and onion. Sauté until the vegetables are softened.
3. Stir in the tomato sauce, tomato paste, red wine, basil, and oregano. Simmer the sauce for 15 minutes, allowing the flavors to meld. Add water if the sauce becomes too thick.

Step 3: Prepare the Ricotta Mixture

1. In a large bowl, combine the ricotta cheese, egg, parsley, and drained spinach. Mix until smooth and well incorporated.

Step 4: Sauté the Mushrooms

1. Heat a nonstick skillet over medium heat. Add the sliced mushrooms and cook until softened, about 5-7 minutes. Set aside.

Step 5: Assemble the Lasagna

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of meat sauce on the bottom of a 9×13-inch baking dish.
3. Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture, sautéed mushrooms, and shredded mozzarella.
4. Repeat the layers, ending with a generous topping of Parmesan cheese.

Step 6: Bake

1. Cover the lasagna with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 20 minutes or until the cheese is golden and bubbly.

Step 7: Rest and Serve

1. Allow the lasagna to rest for 10 minutes before slicing. This helps it hold its shape when served.

Why This Recipe is Timeless

Zucchini Lasagna with Spinach and Mushrooms takes a beloved classic and gives it a contemporary twist that caters to evolving dietary preferences and lifestyles. The focus on fresh, wholesome ingredients makes it a dish that’s not only delicious but also nourishing.

This lasagna is timeless because of its versatility. Whether you’re feeding a health-conscious crowd, entertaining vegetarians (by omitting the beef), or introducing kids to the joys of eating more vegetables, this recipe checks all the boxes. Its balance of rich flavors and textures, combined with the satisfaction of a homemade meal, ensures its place in any kitchen repertoire.

Nutrition Facts (per serving)

• Calories: 330 kcal
• Protein: 24 g
• Fat: 18 g
• Carbohydrates: 15 g
• Fiber: 4 g
• Sugar: 7 g
• Sodium: 720 mg

FAQs

Q: Can I make this lasagna vegetarian?
A: Absolutely! Simply omit the ground beef and add more vegetables like eggplant, carrots, or additional mushrooms for a hearty, vegetarian version.

Q: Can I prepare this lasagna ahead of time?
A: Yes! Assemble the lasagna, cover it tightly with plastic wrap, and refrigerate for up to 24 hours. Bake as directed when ready.

Q: Can I freeze zucchini lasagna?
A: Yes! Assemble the lasagna in a freezer-safe dish and freeze before baking. Thaw in the refrigerator overnight before baking.

Tips for Perfect Zucchini Lasagna

1. Salt the zucchini: Drawing out excess moisture prevents a watery lasagna.
2. Use fresh herbs: Basil and oregano bring a vibrant flavor that dried herbs can’t match.
3. Layer evenly: Ensuring even layers helps the lasagna cook uniformly.
4. Let it rest: Resting the lasagna after baking allows the layers to set, making it easier to serve.
5. Experiment with cheeses: Add a blend of cheeses like provolone or asiago for a unique twist.

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) or microwave until warmed through.
• Freezer: Freeze baked or unbaked lasagna in individual portions for up to 3 months. Wrap tightly in aluminum foil or freezer-safe containers to prevent freezer burn.

Conclusion

Zucchini Lasagna with Spinach and Mushrooms proves that comfort food can be both indulgent and nutritious. The rich layers of savory meat sauce, creamy ricotta, and melted cheeses perfectly complement the tender zucchini “noodles,” creating a dish that feels luxurious yet wholesome.

This lasagna is more than just a meal—it’s a testament to the adaptability of classic recipes. Whether you’re catering to dietary restrictions, embracing a lighter lifestyle, or simply exploring new ways to enjoy familiar dishes, this recipe delivers on all fronts. It brings together family and friends around the table, fostering moments of joy and connection through the shared experience of great food.

As you prepare and savor this zucchini lasagna, you’ll appreciate the blend of tradition and innovation it represents. It’s a dish that respects the past while embracing the possibilities of the present, ensuring its place as a timeless favorite for years to come.