Name: High-Protein Spinach & Roasted Zucchini Lasagna
Prep time: 50 min
Total time: 50 min
Yield: 4 servings
Ingredients: 6 whole wheat lasagna noodles (about 6 oz dry); 2 medium zucchini, sliced 1/4-inch thick; 5 oz fresh spinach, chopped; 1 cup low-fat ricotta cheese (part-skim); 1 cup low-fat cottage cheese; 1 large egg; 1 1/2 cups marinara sauce (no sugar added); 1 cup part-skim shredded mozzarella cheese; 2 tbsp grated Parmesan cheese; 1 tbsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper

High-Protein Spinach & Roasted Zucchini Lasagna

GingerPasta2713

This high-protein spinach and roasted zucchini lasagna delivers all the cozy, classic vibes of a favorite NYT-style bake—now balanced for your goals! Roasting the zucchini brings out its natural sweetness and keeps the lasagna from getting soggy. The mix of low-fat ricotta and cottage cheese adds creaminess and a protein boost, while spinach brings color and nutrients. Layering and finishing with a touch of pasta water, as inspired by regional pasta wisdom, ensures everything melds beautifully. With fewer than 11 ingredients and simple steps, this lasagna is perfect for a weeknight dinner that tastes like a special occasion.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Toss zucchini slices with olive oil, salt, and pepper. Arrange in a single layer and roast for 15-18 minutes until golden and tender. Set aside. Lower oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook lasagna noodles until just al dente (about 7-8 minutes). Reserve 1/4 cup pasta water, then drain noodles. Lay flat on a towel to prevent sticking.
In a bowl, mix ricotta, cottage cheese, egg, and half the Parmesan. Stir in chopped spinach. Season lightly with salt & pepper.
Spread 1/4 cup marinara sauce on the bottom of an 8x8-inch baking dish. Layer 2 noodles on top. Spread 1/3 of the spinach-ricotta mixture, top with 1/3 roasted zucchini, drizzle with 1/4 cup sauce, and sprinkle with 1/3 mozzarella. Repeat layers two more times, finishing with noodles, sauce, remaining mozzarella and Parmesan.
Add reserved pasta water around the edges for extra moisture. Cover with foil and bake for 20 minutes. Uncover and bake 10-15 minutes more, until cheese is bubbling and edges are lightly browned. Let rest 10 minutes before slicing.