Past Recipes
Zucchini Lasagna

Zucchini Lasagna with Ricotta, Mushrooms, and Spinach

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Skip the heavy carbs and still enjoy the tasty lasagna flavors you crave! Sheets of roasted zucchini are cleverly used in place of pasta—and layered with Nello’s marinara, mushrooms, and spinach. Three kinds of rich, melty cheeses (ricotta, pecorino, and mozzarella) make this dinner downright swoon-worthy.
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Elana

By Chef Elana

Ingredients & Equipment

What we send

  • shallots
    • 2
    • shallots
  • zucchini
    • 1 pound
    • zucchini
  • fresh oregano
    • 1/8 ounce
    • fresh oregano
  • Mushrooms Cremini Local
    • 8 ounces
    • Mushrooms Cremini Local
  • ricotta cheese
    • 1 cup
    • ricotta cheese
  • grated pecorino cheese
    • 1/2 cup
    • grated pecorino cheese
  • Spinach Baby Organic
    • 2 ounces
    • Spinach Baby Organic
  • jar Nello's marinara sauce
    • 1
    • jar Nello's marinara sauce
  • shredded mozzarella cheese
    • 1/2 cup
    • shredded mozzarella cheese
  • aluminum tin
    • 1
    • aluminum tin

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 10" medium pan
  • aluminum foil

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 425°F. Peel shallots, halve, and thinly slice. Rinse remaining produce. Cut zucchini lengthwise into ¼-inch slices. Rinse oregano and pick leaves, discarding stems. Wipe mushrooms clean with a damp paper towel and quarter.
  2. Roast Vegetables

    Roast Vegetables

    On a baking sheet, toss shallots, zucchini, and oregano with 1 tablespoon olive oil, ½ teaspoon kosher salt, and pepper as desired. Arrange in a single layer, transfer to oven, and roast until almost tender, 10-12 minutes. Meanwhile, stir together ricotta and pecorino in a small bowl to make cheese mixture.
  3. Season Sauce

    Season Sauce

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add mushrooms. Season with ¼ teaspoon kosher salt and pepper as desired. Sauté, stirring, until browning, about 5 minutes. Add spinach. Season with another ¼ teaspoon kosher salt and sauté until wilted, 1-2 minutes (see Recipe Note). Stir in marinara sauce. Reduce heat to medium and simmer until warmed through, 1-2 minutes more.
  4. Assemble Lasagna

    Assemble Lasagna

    Spoon ½ of sauce into tin, reshaping if bent. Add ½ of roasted vegetables in an even layer. Top with ricotta cheese mixture, then add remaining sauce. Finish with remaining roasted vegetables. Sprinkle mozzarella on top. Season with pepper as desired.
  5. Bake Lasagna

    Bake Lasagna

    Cover lasagna with foil and place on a foil-lined baking sheet. Transfer to oven and bake until bubbling, 10-12 minutes. Discard top foil and return to oven until golden brown, 1-2 minutes more.
  6. Plate Lasagna

    Plate Lasagna

    Set aside lasagna to cool for about 5 minutes. Dig into your cheesy, saucy dinner.
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