Name: Zucchini and Spinach Pesto Lasagna
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 12
Ingredients: 1 Tbsp olive oil; 2 zucchini, shredded; 1 lb frozen chopped spinach, thawed; 1/2 tsp salt, divided; 1/2 tsp black pepper, divided; 12 whole wheat lasagna noodles; 15 oz low-fat ricotta cheese; 1 egg; 2 Tbsp fresh parsley, minced; 1 1/2 cups pesto; 1/2 cup whole milk; 24 oz part-skim shredded mozzarella

Jump to Recipe

Creamy, cheesy, and packed with vibrant green vegetables, this Zucchini and Spinach Pesto Lasagna is a delicious twist on classic comfort food. Layers of tender lasagna noodles, creamy pesto and cheese layers, fresh zucchini, and spinach come together in a satisfying vegetarian dinner that’s perfect for busy weeknights, Sunday meal prep, or a cozy family gathering.

WHAT’S NEW?

Fall is always a blur. A friend asked me on Friday night at a swim event, “How was your September?” Ha! School for the girls, school for me, fall sports in full effect, and lots of birthdays in our family – everyone but me! It’s a busy, but fun, time of year! The few weekends we’re around for, I’ve resigned myself to going into thorough weekday prep mode. You know, all the laundry, planning, and meal prepping I can possibly do. I took that a step further recently and just made dinners for the entire week on Sunday and let me tell you, that was time well-spent!

Making lasagna is never a light lift, but there’s no denying the effort is always worth it. This Zucchini and Spinach Pesto Lasagna is one of those meals that makes all the prep, layering, and baking worthwhile. The pesto adds a fresh, herby flavor, while the zucchini and spinach bring color, texture, and extra vegetables to every bite. It’s hearty enough to satisfy the whole family and makes excellent leftovers for lunches or dinners throughout the week. A little work upfront means a comforting, homemade dinner is ready when your schedule gets hectic!

ROLL CALL FOR THIS RECIPE

Vegetable Lovers: Full of zucchini, spinach, and herbs this lasagna is packed with veggies.
Meal Prep: You can assemble it ahead of time, making it an ideal addition to your weekend meal prep routine.
Lasagna Fans: Who doesn’t love cheesy layers of noodle goodness? This pesto and veggie twist on the classic recipe will not disappoint!

KEY INGREDIENTS & SUBSTITUTIONS

Zucchini: Mild in flavor, fresh zucchini is versatile. It works best when excess liquid is squeezed out and sauted to remove excess moisture.
Spinach: Frozen spinach is a nice shortcut, but feel free to saute a pound of fresh spinach with the zucchini
Pesto: This traditional, fresh basil sauce features garlic cloves and pine nuts. However, any version will do. I suggest homemade pesto if you find yourseld with an abundance of fresh basil leaves. I used my Basil Pesto with Pine Nuts, Sunflower Seeds, and Lemon but store-bought works great, too!
Ricotta: Hallmark to lasagna, this creamy cheese goes between layers of pasta and helps bind the lasagna together for easy serving.
Egg: Also acting as a binder with the ricotta, you can also opt to leave out the egg.
Lasagna Noodles: You’ll need 12 whole lasagna noodles (not a whole box), however many tend to tear while boiling. You can use whole wheat noodles for added fiber.
Mozzarella Cheese: There is loads of cheese between the lasagna sheets and veggies making this vegetarian meal satisfying and filling!
Milk: I used whole milk to thin and “stretch” the pesto, making it more spreadable and cutting back on the richness just a bit

NUTRITIONAL MERITS

Vegetarian and packed with veggies
High Fiber: 5 grams per serving
High Protein: 25 grams of protein per serving
Rich in heart-healthy monounsaturated fats
Good source of calcium

FAQ

Can I make Zucchini and Spinach Pesto Lasagna ahead of time?

Absolutely! Assemble the lasagna a day ahead, cover it tightly, and refrigerate until you’re ready to bake. If you’re baking it straight from the refrigerator, allow extra time for the center to heat through or bring to room temperature before baking.

How do I keep vegetable lasagna from becoming watery?

Zucchini and spinach naturally release moisture as it cooks. This recipe suggests both squeeze the shredded zucchini in a clean dish rag or paper towels, as well as sauteing the zucchini and spinach mixture in olive oil.

Can I use no-bake lasagna noodles?

I imagine this will work just fine, though I haven’t tried it just yet. Increase the pesto by 1/4 cup and the milk by 1/2 cup so that you have more liquid to work with. Ensure the lasagna noodles are in a single layer, not overlapping, and make sure each layer is fully coated.

Can I make this lasagna gluten-free?

Yes! Use gluten-free lasagna noodles and verify that your pesto and other packaged ingredients are gluten-free. The vegetables and cheese layers can remain the same.

My family loves meat. What do you recommend I use?

I would add shredded or chopped chicken to the vegetable layer, though ground turkey or chicken breast would work great, too. If you’re feeling adventurous with proteins, try lentils or white beans as your protein source.

VARIATIONS, STORAGE, AND TIPS

Add more vegetables: Diced onion, green onions, sliced mushrooms, roasted red peppers, or thinly sliced eggplant work well with pesto.
Try adding ultra thin zucchini slices instead of shredded zucchini – a mandolin works great for this.
Removing the foil in the last 10-15 minutes of baking is what gives that beautiful golden brown, cheesy top layer
Add a bit of heat by putting a bit of crushed red pepper flakes in the ricotta mixture
You can add fresh goat cheese to the ricotta mixture for an indulgent, extra creamy result
Let the lasagna rest for about 8-10 minutes after baking before slicing. This helps the layers set and makes serving easier.
Store cooked lasagna in airtight containers for 3–4 days.
Freeze individual portions or the entire cooled casserole in freezer-safe containers for about 2–3 months for best quality.

Zucchini and Spinach Pesto Lasagna

Yield: 12 servings

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Layers of tender lasagna noodles, creamy pesto and cheese layers, fresh zucchini, and spinach come together in a satisfying vegetarian dinner

No Ratings

Ingredients

1 Tbsp olive oil
2 zucchini, shredded
1 lb frozen chopped spinach, thawed
1/2 tsp salt, divided
1/2 tsp black pepper, divided
12 whole wheat lasagna noodles
15 oz low-fat ricotta cheese
1 egg
2 Tbsp fresh parsley, minced
1 1/2 cups pesto
1/2 cup whole milk
24 oz part-skim shredded mozzarella

Instructions

Preheat oven to 375 degrees F. Mist a 9x13-inch dish with olive oil and set aside.
Bring a large pot of water to a rolling boil over high heat. Cook the lasagna noodles until al dente, drain and rinse with cold running water to avoid sticking; set aside.
Meanwhile, shred the zucchini and place into a fine mesh colander or clean dish rag and squeeze to remove any excess water. Repeat with the thawed spinach.
In a skillet, heat the olive oil over medium heat. Once hot, add the zucchini and spinach; season with half the salt and pepper
In a small bowl, combine the ricotta, egg, parsley, and remaining 1/4 teaspoon salt and pepper; mix to combine and set aside.
In a second bowl, combine the pesto and milk until well-combined; set aside.
In the prepared baking dish, spread a few tablespoons of the pesto mixture in the bottom, coating the bottom surface.
Working in layer, lay down 3 lasagna noodles length-wise in the baking dish. Spread a thin layer of the pesto followed by the ricotta cheese, using a spatula to spread and coat the surface. Top with zucchini and shredded mozzarella. Repeat these layers 4 times, using about 1/4 of the ingredients in each layer and ending with mozzarella cheese.
Cover with tin foil (you can mist the underside of the foil with olive oil spray to avoid sticking) and bake for 45-50 minutes. Remove the foil and bake an additional 10-15 minutes or until golden brown.
Remove from oven and allow to rest for 8-10 minutes before slicing and serving hot.

Nutrition Information:

Yield: 12 Serving Size: 1 slice
Amount Per Serving: Calories: 388Total Fat: 21.8gCholesterol: 68mgSodium: 710mgCarbohydrates: 28.1gFiber: 4.7gSugar: 3.8gProtein: 24.8g

Love pesto? Uhhh, SAME!

Be well,