Zucchini Spinach Vegetarian Lasagna

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 312.3
  • Total Fat: 11.7 g
  • Cholesterol: 24.3 mg
  • Sodium: 651.9 mg
  • Total Carbs: 35.2 g
  • Dietary Fiber: 2.7 g
  • Protein: 17.6 g

View full nutritional breakdown of Zucchini Spinach Vegetarian Lasagna calories by ingredient
Submitted by:


13 X 9 rectangular pan 13 X 9 rectangular pan
Number of Servings: 10


    18 serving barilla lasagna - 1 noodle (by CBWEBER)
    2 cup Ricotta Cheese, part skim milk
    12 tsp Kraft grated parmesean cheese
    1 serving Egg white, large
    .25 cup Parsley
    1 tsp Basil
    1 tsp Oregano, ground
    1 tsp Garlic powder
    2 cup Spinach, fresh
    4 cup Spaghetti/Marinara Sauce (tomato sauce)
    3 cup, sliced Zucchini
    6 serving Cheese, Mozzarella, Part Skim, Kroger (shredded, 1/4 cup)



1.Preheat oven to 350F.
2.In a bowl, combine ricotta cheese with egg, cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach.
3.Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce.
4.Top with a single layer of noodles (about 3 strips per layer).
5.Spread half of ricotta cheese mix and arrange half of zucchini on top.
6.Add another layer of sauce.
7.Top with noodles, second layer of ricotta cheese mix, then remaining zucchini.
8.Add another layer of noodles, spread with marinara sauce, and top with remaining mozzarella and Parmesan cheeses.
9.Cover with nonstick foil and bake 30 minutes; uncover and bake an additional 20 minutes or until browned.
10.Let stand 10 minutes before cutting.

Serving Size: 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user MELISSAHNJ.

TAGS:  Vegetarian Meals |

Rate This Recipe