Photo: Jennifer Davick
Hands-on Time
15 Mins
Total Time
55 Mins
Makes 4 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

October 18, 2015
I disagree. I thought the cheese mixture was perfect in ratio and texture. Could it be that you just didn't have enough vegetables in there? If you like cheese a lot, I would leave it as is!

Good but amount of ingredients is not ideal

April 22, 2015
This is goood, but the ratio of cheese to vegetables is off. Too much cheese! I would use an 8 oz container of ricotta (I actually used cottage cheese bc I hate ricotta) instead of 15. Trust me. And I only used about 4-5 oz of mozz on top - just enough to cover the ricotta mixture. Otherwise, this is really good!

NorthernSpie's Review

August 01, 2011
Great and super easy to make. Substituted cottage cheese for ricotta and also used yellow squash in addition to the zucchini. Wonderful way to use summer bounty of vegetables!

Relysh's Review

July 27, 2011
Super easy and delicious! In addition to zucchini I added yellow squash, sliced super thin using a mandolin. Subbed cottage cheese for the ricotta and added sliced roasted red peppers. Barilla no bake noodles were easy to use. Made too much of veggie mix so I upgraded the pan to a 9x13. Simply awesome and a perfect summer lasagna!

rockyhillgal's Review

August 09, 2011