Zucchini 'Noodle' Lasagna with Ricotta and Spinach

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layered zucchini noodles with creamy ricotta-spinach filling and tomato sauce for a hearty vegetarian keto meal. This italian-inspired keto (vegetarian) ready in about 55 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 320 calories and feeds 6, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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.

★ 4.5 (15 ratings) Prep: 25 min Cook: 30 min Serves 6 Italian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Spiralize 4 medium zucchinis (2 lbs) into noodles and set aside.
  2. Step 2: Heat 1 tbsp olive oil in a skillet over medium heat. Add 2 minced garlic cloves and cook for 1 minute until fragrant.
  3. Step 3: Stir in 1/2 cup tomato sauce and simmer for 2 minutes until heated through.
  4. Step 4: In a bowl, mix 1 cup ricotta cheese, 2 cups chopped spinach, 1/4 tsp salt, and 1/4 tsp black pepper.
  5. Step 5: Spread 1/4 cup tomato sauce in a 9x13-inch baking dish. Layer with zucchini noodles, 1/3 of ricotta-spinach mixture, 1/4 cup tomato sauce, and 1/4 cup mozzarella. Repeat layers twice, ending with tomato sauce and remaining mozzarella.
  6. Step 6: Bake at 375°F for 25-30 minutes until bubbly and golden on top.

Frequently asked questions

How long does Zucchini 'Noodle' Lasagna with Ricotta and Spinach take to make?

Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Zucchini 'Noodle' Lasagna with Ricotta and Spinach?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep zucchini from drying out.

Can I substitute ingredients in Zucchini 'Noodle' Lasagna with Ricotta and Spinach?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Zucchini 'Noodle' Lasagna with Ricotta and Spinach for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Zucchini 'Noodle' Lasagna with Ricotta and Spinach vegetarian?

Yes — this recipe is tagged vegetarian, keto based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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