ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zucchini-and-Spinach Lasagna

Photo: Jennifer Davick
Hands-on time 15 mins
Total time 55 mins
Yield Makes 4 servings


  • 1 (8-oz.) container whipped chive-and-onion cream cheese
  • 1 (15-oz.) container ricotta cheese
  • 1/3 cup chopped fresh basil
  • 1 teaspoon salt
  • 5 medium zucchini, thinly sliced (about 2 1/2 lb.)
  • 2 tablespoons olive oil
  • 1 (10-oz.) package fresh spinach
  • 2 garlic cloves, pressed
  • 6 no-boil lasagna noodles
  • 1 (7-oz.) package shredded mozzarella cheese
  • Garnish: fresh basil leaves

How to Make It

  1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl.

  2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.

  3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.

  4. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.