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Photo: Jennifer Davick Photo by: Photo: Jennifer Davick

Zucchini-and-Spinach Lasagna

Southern Living AUGUST 2011

  • Yield: Makes 4 servings
  • Hands-on:15 Minutes
  • Total:55 Minutes


  • 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


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.


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Zucchini-and-Spinach Lasagna recipe