August brings the delightful overabundance of zucchini, and I’m excited to share one of my favorite ways to use it in the kitchen. In the first of several zucchini-inspired recipes, I present my take on Zucchini and Spinach Lasagna. This version features traditional lasagna noodles, paired with zucchini sliced into thin coins, fresh spinach, and fragrant basil from my herb garden. The creamy ricotta mixture ties it all together, creating a dish that’s both hearty and light—perfect for savoring those last warm days of summer. Keep an eye out for my noodle-free variation, where zucchini takes center stage!

I was fortunate to have two very different, yet equally inspiring grandmothers. My mother’s mother, Ahleen, never met a recipe she wouldn’t try at least once, and from her, I inherited a love for culinary adventure and experimentation. On the other hand, my father’s mother, Helen, rarely followed a recipe. She cooked instinctively, using meals passed down through generations. From her, I learned to trust my tastebuds and cook by feel, knowing when a dish was just right. Together, they’ve shaped the way I approach cooking—both with curiosity and intuition.

This recipe is a blend of styles, much like the way I learned to cook. Often, I start with a solid recipe, then tweak, combine, and add elements from other dishes I’ve tried or created. That’s exactly what this zucchini and spinach lasagna is—a foundation I’ve modified over time to taste just how I want it. My little tweaks, like the addition of garlic, fresh basil, and the way the zucchini is cooked, bring this dish to life. And now, I’m excited to share all of that with you!

Buon Appetito!

End-of-Summer Zucchini Lasagna

Chelle

Celebrate the abundance of late-summer zucchini with this light and flavorful lasagna. Thinly sliced zucchini and fresh spinach layered between a velvety ricotta and herb mixture, fresh basil, with your favorite tomato sauce. The result is a satisfying, yet not too heavy, meal—perfect for enjoying the last warm days of the season. Pair with a fresh garden salad and a crisp glass of white wine for a delightful, seasonal meal.

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Prep Time 1 hour hr

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 12 servings

Calories 227 kcal

Equipment

• 9×13 inch glass or metal lasagna plan
• Air Fryer
• Skillet, large

Ingredients

  

1x2x3x

• 6-9 lasagna noodles any style
• 3-4 sm zucchini evenly sliced thin
• 1-2 tbsp olive oil extra virgin
• 1 tsp basil dried
• 1 tsp oregano dried
• 1/2 tsp garlic powder
• 15 oz fresh spinach
• 16 oz ricotta cheese, part skim
• 1/4 cup fresh basil
• 2 clove garlic minced and divided in two
• 1 egg
• 2 cups spaghetti sauce yuse your favorite; divided, depending on how many layers you wish.
• 2 cups shredded Italian blend cheeses
• 1 cup shredded mozzarella cheese
• salt and pepper to taste

Instructions

 

• Preheat Oven to 350℉; Lightly grease 13 "x 9" pan and set aside.
• If needed, prepare lasagna noodles per package directions. Drain and set aside to cool.
• Take the ricotta cheese and place in a strainer over a bowl. Allow the extra liquid to drain and blot excess away with a paper towel, about ten minutes.

  Once the ricotta cheese is ready, add the egg, basil, garlic, salt and pepper and mix well. Set aside.
• Slice zucchini into even, thin slices. Coat lightly with some olive oil and toss with dried oregano, dried basil, garlic powder and a bit of salt and pepper.

  In batches, roast them on 400℉ in the air fryer, in a single layer, until tender crisp. Your time may vary depending on your airfryer, but it's usually about 6-7 minutes in mine.

  You can also roast the zucchini in the oven or in a skillet. When you cook the zucchini in a skillet, it will need to be blotted with a paper towel to remove excess moisture.
• In the meantime, add olive oil to a skillet and heat. Add one clove of minced garlic, saute for about 30 seconds or until fragrent. Saute the spinach, adding more oil if needed. Set aside when finished to cool.
• Now it is time to assemble!

  First, divide the spaghetti sauce in thirds after you take two tablespoons to spread on the bottom of the lasagna pan before placing the first layer of noodles

  Next, place three noodles in the bottom of the pan.

  Add the spaghetti sauce, distributing it evenly over the noodes.

  Spoon half of the ricotta mixture over the spaghetti sauce, spreading it evenly over the spaghetti sauce.

  Place the cooked zucchini slices evenly over the ricotta mixture then place half of the spinach evenly over the zucchini.

  Top with half of the shredded Italian blend cheese.

  Repeat the layers – noodles, spaghetti sauce, ricotta blend, zucchini, spinach, and cheese.
• If desired, you can add another layer of noodles, covering with the remaining spaghetti sauce and top with the mozzarella cheese.

  Otherwise, just top with mozzarella cheese.
• Cover with foil and bake for 25 minutes. Remove foil and cook for approximately 20 minutes longer, until hot, bubbly, and golden. Let stand for 10 minutes before serving.

Notes

• I’ve used no-bake gluten free lasagna noodles with great results.  I haven’t made my own lasagna noodes… yet!  
• Italian seasoning mix can be used instead of the dried basil and oregano.
• The trick to sauting the spinach is to put the already wilted spinach on top of the fresh spinach that gets added to the skillet in batches.  The spinach cooks faster and you’ll use less oil.
• This reheats beautifully in the microwave! 

Nutrition

Calories: 227kcalCarbohydrates: 17gProtein: 15gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.002gCholesterol: 36mgSodium: 369mgPotassium: 417mgFiber: 2gSugar: 2gVitamin A: 3758IUVitamin C: 13mgCalcium: 238mgIron: 2mg

Keyword zucchini, vegetarian

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