zucchini spinach lasagna

Zucchini Spinach Lasagna

This zucchini spinach lasagna casserole was amazing!  So cheesy it felt like we were cheating on eating healthy. I love zucchini so much, it’s just so versatile.   Ted and I both enjoyed the fresh basil in the dish as well. The flavor really came out in this dish.  


1 (8-oz.) container whipped chive-and-onion cream cheese (reduced fat)
1 (15-oz.) container ricotta cheese (reduced fat)
1/3 cup chopped fresh basil
1 teaspoon salt
3 medium zucchini, thinly sliced
2 tablespoons olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed ( I used minced)
1 (7-oz.) package shredded low fat mozzarella cheese


1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl.

2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.

3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.

4. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.

Garnish: fresh basil leaves to top off this zucchini spinach lasagna!

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