Just as cheesy as regular lasagna, plus it's packed with all sorts of glorious green stuff: zucchini, spinach, peas, and basil, and spinach lasagna noodles to boot. Make it vegan with our 1-Minute Vegan Ricotta and store bought mozzarella, or vegetarian with dairy ricotta and mozzarella.
- 1 large zucchini, sliced into long thin strips
- olive oil
- 1 cup ricotta or 1-Minute Vegan Ricotta (see recipe link below)
- 1 1/2 cups mozzarella cheese, shredded
- 1 cup water
- 6 cups spinach
- 2 cups frozen green peas (or a mix of peas and shelled edamame beans)
- 1/2 cup basil (You can put the whole basil bunch in the blender, stems and all. You can also substitute 1 tablespoon dried.)
- 2 tablespoons butter or margarine
- 1/2 teaspoon lemon rind, grated
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Make the Optional Zucchini Layer
Make the Green Sauce in the Blender
Add 1 cup of water and the spinach to the blender. Blend for a minute or until well-combined.
Add the remaining ingredients: peas, basil, butter or margarine, lemon rind, and salt and pepper. Blend until well-combined. The mixture should be pourable. Add water if necessary.
Assembly and Baking
Spoon about 1/3rd of the green sauce into a 6 by 9 inch lasagna pan. Spoon 1/2 cup of ricotta or 1-Minute Vegan Ricotta on top, spreading it around. If using the zucchini, put in a layer. Put 2 lasagna noodles on top.
Repeat the previous step: green sauce, ricotta, zucchini, pasta.
For the final layer, use the last 1/3rd of the green sauce and then top with the shredded mozzarella.
Bake for about 25 minutes, until the cheese is melted and bubbling.
Storage and Reheating
This tastes best right out of the oven, but you can store in the fridge for 3-4 days. Reheat in a low oven (about 250F), covered in foil.
- If you don't have spinach lasagna noodles, you can use regular noodles.
- If you don't have frozen peas, you could substitute frozen shelled edamame beans, or you could do a mix of both vegetables. You will likely need to add a little more water to the blender if you use edamame. The end result should be a spoonable puree.
- If you don't have fresh basil, you can substitute with 1 tablespoon of dried basil.
- If you are gluten-free, obviously you need to sub the lasagna noodles for gluten-free noodles. Or you could omit the noodle layer, and just layer with more zucchini.
Nutrition information is an estimate only and is based on dairy ricotta and mozzarella
Calories: 371kcal | Carbohydrates: 31g | Protein: 19g | Fat: 19g | Saturated Fat: 12g | Cholesterol: 64mg | Sodium: 563mg | Potassium: 529mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4218IU | Vitamin C: 22mg | Calcium: 329mg | Iron: 2mg