Zucchini Lasagna with Spinach and Ricotta

By AislePrompt Editorial · Published 2026-03-25 · Updated 2026-03-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layer tender zucchini slices with creamy ricotta and vibrant spinach in a rich tomato sauce, baked to golden perfection. This Italian pasta recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs zucchini, ricotta cheese, and spinach for a weeknight-friendly dinner. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 30 min Serves 6 Italian cuisine 350 cal/serving

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Ingredients

6 medium zucchini, sliced into 1/4-inch rounds
2 cups ricotta cheese
4 cups spinach, chopped
3 cups tomato sauce
1 1/2 cups mozzarella cheese, shredded
4 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
1/4 cup fresh basil, chopped

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Instructions

Step 1: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with 1 tbsp olive oil.
Step 2: In a large skillet, heat remaining 1 tbsp olive oil over medium heat. Add garlic and sauté 30 seconds until fragrant. Stir in spinach and cook 2-3 minutes until wilted. Remove from heat and stir in 1/2 cup tomato sauce.
Step 3: Layer 1/3 of zucchini slices in the baking dish. Spread 1 cup ricotta mixture over zucchini, then 1 cup spinach-tomato mixture. Repeat layers twice, finishing with a layer of zucchini.
Step 4: Pour remaining 2 cups tomato sauce over the top. Sprinkle mozzarella and basil evenly. Bake 25-30 minutes until bubbly and golden. Let cool 10 minutes before serving.