Lasagna with Zucchini and Spinach

Lasagna is typical of Italy. It is usually prepared with meat, but in this recipe, the flavors of spinach, zucchini, and cheese are intertwined. Serve it with a bowl of salad as a standalone dish. Since it is prepared quickly, it is a great idea for lunch or dinner during the workweek.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 20 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

  • 500 g Pasta, Macaroni

  • 1 piece Onion, raw

  • 350 g Small pumpkins

  • 350 g Spinach, raw

  • 2 pod Garlic, fresh

  • 250 g Cheese, ricotta

  • 100 g Cheese, Parmesan, grated

  • 350 ml Tomato sauce, without salt

  • 4 spoon Oil, plant, sunflower

  • 3 pinch Salt, table

  • 1 pinch Spices, pepper, black

Steps

  1. Preheat the oven to 200°C. Place a large pot with a liter of water on the stove, wait for the water to boil, and cook the lasagna sheets in the boiling water for about 5 minutes until softened. Drain and place them in a bowl, drizzling each sheet with a few drops of oil to prevent sticking.

  2. Peel the onion and garlic. Finely chop the onion and mince the garlic. Clean and wash the zucchini and spinach. Coarsely grate the zucchini and slice the spinach into strips.

  3. Heat 2 tablespoons of oil in a pan and sauté the onion for 3 minutes, stirring constantly, until translucent. Add the vegetables and garlic, season with salt and pepper, and cook until the zucchini softens. In a bowl, crumble the ricotta with your fingers or a fork. Once the zucchini and spinach are softened, remove the pan from the heat and mix in two-thirds of the ricotta and two-thirds of the Parmesan.

  4. Heat the tomato sauce in a small pot, seasoning it with salt and herbs to taste. Assemble the lasagna in a deep baking dish: spread half of the vegetable-cheese mixture on the bottom, cover it with lasagna sheets, and spread half of the tomato sauce over the sheets. Repeat the process with the remaining ingredients. Finally, sprinkle the remaining ricotta and Parmesan over the tomato sauce and drizzle with a tablespoon of oil.

  5. Bake the lasagna in the preheated oven on the upper rack for 10 minutes. Remove from the oven, let it rest for a few minutes, then slice and serve.

Nutrition Information (Per 100g)

  • Calories: 191.81 kcal
  • Fat: 5.99 g
    • Saturated Fat: 2.39 g
  • Carbohydrates: 24.15 g
    • Sugars: 0.81 g
  • Protein: 8.5 g
  • Fiber: 1.51 g

Advice

The tomato sauce can be seasoned with herbs (oregano, basil, rosemary) as desired.