Grilled Zucchini Parmesan Lasagna with Spinach

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat while maintaining creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: shredded mozzarella

Part-skim mozzarella reduces fat content.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Preheat the oven to 375°F (190°C).

In a frying pan on medium high heat, add a drizzle of olive oil and garlic. Cook the spinach until wilted. Leave to cool, (it's a good idea to also squeeze out any moisture).

Preheat a griddle pan over high heat. Brush the zucchini strips with olive oil and season with salt and pepper. Grill the zucchini strips until tender and slightly charred, about 2-3 minutes per side. Set aside.

In a mixing bowl, mix the ricotta with the whole eggs, then mix in the mozzarella, Parmesan cheese, lemon zest, salt and pepper.

Spread a thin layer of tomato sauce on the bottom of a baking dish. Add a layer of grilled zucchini strips on top of the sauce. Spread a portion of the cooked spinach over the zucchini. Tear a few basil leaves and sprinkle with a layer of cheese mixture. Repeat the layers: tomato sauce, zucchini strips, spinach, basil, cheese mixture until all ingredients are used, ending with a final layer of cheese on top.

Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown. Remove from the oven and let it cool for 20 minutes. Serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens