Spinach Zucchini Lasagna (Vegetarian)

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“This yummy, veggie filled lasagna is taken from Lisa Kochen und Backen, a German monthly cooking and baking mag. It is easy to make, rather quick considering it's a lasagna after all and tastes sooo good. It is also on the lighter side, which in my book is always a plus. I hope youll enjoy this as much as me and my friends did. :)”

Ingredients Nutrition

  • For the veggie layer
  • 12 tablespoon oil
  • 2 garlic cloves, minced
  • 750 g zucchini, chopped
  • 750 g frozen chopped spinach, defrosted and liquid squeezed out
  • 14 teaspoon cayenne pepper
  • 14 teaspoon paprika
  • 1 dash ground nutmeg
  • 1 teaspoon mixed Italian herbs
  • salt and black pepper
  • For the white sauce
  • 500 g low-fat ricotta cheese
  • 200 g yogurt (low-fat is fine)
  • 5 tablespoons cheese, grated (use your favourite)
  • For the red sauce
  • 1 (400 g) jar pasta sauce, arrabiata flavour (meaning hot)
  • 1 (400 g) jar pasta sauce, with basil (or other herbs)
  • For Assembly
  • 300 g lasagna noodles (the no boil kind)
  • 5 tablespoons cheese, shredded (use your favourite)


  1. In a big pan heat the oil. Saute garlic until nicely browned.
  2. Add zucchini and spinach and saute until nearly done (about 10 minutes).
  3. Season and allow to cool a tad.
  4. Make the white sauce by combining ricotta, yogurt and cheese. Add this to the vegetable mixture and stir to combine. The yogurt might curdle, but that is fine.
  5. Now make the red sauce by mixing both pasta sauces together.
  6. For assembly start by spreading enough of the red sauce in your baking dish (I used a rectangular 22X35 cm/ 9X13 inch dish). Follow with the veggie white sauce mixture and then add a layer of lasagna noodles. Repeat until everything is used up making sure to end with a layer of sauce.
  7. Sprinkle top with the remaining 5 tbs of cheese.
  8. Bake in the preheated oven at 200°C/400°F for 20-30 minutes or until cooked through and bubbling.
  9. Allow to stand in the pan for 5 minutes, then enjoy. :).

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