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 developed and reviewed.

Layer tender zucchini slices with creamy ricotta and vibrant spinach in a rich tomato sauce, baked to golden perfection. This Italian-inspired pasta recipe (vegetarian, gluten-free), ready in about 50 minutes, pairs zucchini, ricotta cheese, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "Plan a meal with the AI" 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, sliced into 1/4-inch rounds zucchini
2 cups ricotta cheese
4 cups, chopped spinach
3 cups tomato sauce
1 1/2 cups, shredded mozzarella cheese
4 cloves, minced garlic
2 tbsp olive oil
1 tsp salt
1/4 cup, chopped fresh basil

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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.