Zucchini Noodle Lasagna With White Sauce
User Reviews
5
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
550 kcal
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Course
Main Course
Zucchini Noodle Lasagna With White Sauce
Description
This dish layers lengthwise zucchini slices seasoned with salt to draw out excess water, pressed dry after resting, creating a stable noodle substitute. Sautéed mushrooms and well-drained spinach add earthiness and body. The ricotta blend contains mozzarella, Parmesan, egg, oregano, and salt for a creamy filling component.
The casserole is assembled with layers of Alfredo sauce, zucchini slices, mushroom mixture, and ricotta filling repeated to build a structured lasagna. Baking at 350°F cooks the zucchini through and melts the cheeses into a cohesive, rich white sauce lasagna. The process ensures a tender casserole without excess liquid, with a subtle flavor profile dominated by cheese and mild vegetables.
Leftover portions should be cooled fully, refrigerated in a sealed container, and consumed within a few days to maintain freshness and texture.
Ingredients
- 5 medium zucchini
- salt this will draw the moisture out of the zucchini and we'll wipe it off later!, as needed
- 1 Tbsp neutral cooking oil 15 mL, generic cooking oil
- 16 oz mushroom 450 g, sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 10 oz spinach 280 g, frozen
- 15 oz ricotta cheese 425 g
- 1 cup mozzarella cheese divided, 112 g, shredded
- 1 cup Parmesan Cheese divided, 112 g, fresh grated
- 1 large egg
- ½ tsp oregano
- ¼ tsp salt
- 15 oz Alfredo sauce 425 g
Instructions
- Preheat: Oven to 350°F (176°C).
- Prep Zucchini: Cut zucchini lengthwise into thin (¼ inch) strips - using a mandolin slicer makes this much easier! Place strips on a clean tea towel or paper towel, then sprinkle enough salt over each to lightly coat. Place another towel on top to help absorb moisture. Let these sit while you prepare everything else. Before assembling, wipe off excess salt.
- Mushrooms: Heat oil in a large saute pan over medium heat. Add mushrooms and salt, cooking until mushrooms release their moisture and begin to brown.
- Spinach: Thaw frozen spinach in the microwave until soft. Firmly squeeze out as much moisture as possible.
- Ricotta Mixture: In a large bowl, combine thawed spinach, ricotta, ½ cup of mozzarella, ½ cup of Parmesan, egg, oregano, and salt.
- Assemble: In a 9x13 inch (or similarly sized) casserole dish, spread ¼ of the Alfredo sauce onto the bottom. Using ⅓ of the zucchini, create a tightly packed single layer of zucchini. Spoon and spread on ⅓ of the ricotta mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Continue this pattern until all ingredients are used (¼ Alfredo > ⅓ zucchini > ⅓ ricotta > ⅓ mushrooms > repeat). When you finish layering, sprinkle on the remaining mozzarella and Parmesan.
- Bake: Place in the center of the oven and bake for about 30 minutes until the top is golden brown.
Notes
- Salt and rest zucchini strips to remove excess moisture, then pat dry before assembling to avoid a watery casserole.
- Properly drain thawed spinach to prevent added liquid in the ricotta mixture.
- Store leftovers chilled in a sealed container and consume within 2 to 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 550kcal | 28% |
| Carbohydrates | 48g | 16% |
| Protein | 32.8g | 66% |
| Fat | 27.2g | 42% |
| Saturated Fat | 15.2g | 76% |
| Cholesterol | 95mg | 32% |
| Sodium | 3007mg | 125% |
| Potassium | 1034mg | 22% |
| Fiber | 3.7g | 15% |
| Sugar | 4.6g | 9% |
| Calcium | 441mg | 44% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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