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Indulgent Meatless Zucchini and Spinach Lasagna

Indulgent Meatless Zucchini and Spinach Lasagna

1 (8-oz.) container whipped chive and onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 c. chopped fresh basil
1 t. salt
5 medium zucchini, thinly sliced
olive oil
1 (10-oz.) pkg. fresh spinach
2 T. minced garlic
6 no-boil lasagna noodles
1 (7-oz.) pkg. shredded mozzarella cheese
Fresh basil leaves, garnish

  1. Preheat oven 425.
  2. Stir together cream cheese, ricotta cheese, basil and salt in a bowl.
  3. Saute zucchini in large skillet with olive oil drizzled in bottom, for 3-4 minutes or until lightly browned.
  4. Add spinach, gently toss until wilted.
  5. Add garlic and cook for 1 minute.
  6. Spoon 1/3 of veggies into lightly greased 9” square baking dish.
  7. Top with 2 noodles and 1/3 of ricotta mixture. Repeat twice.
  8. Sprinkle top with mozzarella.
  9. Bake, covered with lightly greased aluminum foil for 25-30 minutes or until bubbly and noodles are tender.
  10. Uncover and bake 5-10 minutes or until golden.
  11. Let stand 10 minutes.
  12. Garnish.
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