Zucchini and Spinach Lasagna Recipe

In this post, I share my healthy with fewer carbs Zucchini and Spinach Lasagna Recipe.  I hope you will take advantage of the printable recipe option on the recipe included.

Zucchini and Spinach Lasagna Recipe

zucchini and spinach lasagna

I am an Italian food junky!  Oh heck, who am I kidding – I love all food and especially the ones with carbs.  In this recipe, I take a favorite and turn it into a healthy spin with fewer carbs. Be sure to check out the images below for details on how to create this fast, easy and totally guilt-free.

Zucchini and Spinach Lasagna Recipe

Zucchini and Spinach Lasagna Recipe


  • 1 (8-oz.) container whipped chive-and-onion cream cheese
  • 1 (15-oz.) container ricotta cheese
  • 1/4 cup chopped fresh basil
  • 2 teaspoons of Italian seasoning
  • 2 cups of sliced zucchini (about 4 medium)
  • 2 tablespoons olive oil
  • 5 oz fresh spinach
  • 1/2 tablespoon of minced garlic
  • 6 no-boil lasagna noodles ( I am using gluten free)
  • 1 (7-oz.) package shredded Italian cheese blend
  • Garnish: fresh basil leaves


  1. Preheat oven to 425°. If using the Power Air Fryer preheat not needed
  2. In a bowl stir together first 4 ingredients
  3. Heat a large skillet with oil to sauté zucchini until lightly brown (about 3-4 minutes)
  4. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
  5. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella
  6. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. In Power Air Fryer bake at 400 with no wire rake for 15-20 minutes.
  7. Uncover and bake 5 to 10 minutes or until golden. (in Power Air Fryer - about 3 minutes or until top is golden brown - not burnt)
  8. Let stand 10 minutes. Garnish, if desired.

This recipe is something I made up!

Kitchen Images

I’ll share some of my favorite photos from the kitchen that will help you create the meal easily.  If you have questions you can find me on @brenhaas social media or comment on my contact page. A good recipe like the Zucchini and Spinach Lasagna begins with fresh ingredients so do your best to use fresh.

Zucchini and Spinach Lasagna Recipe

Fresh zucchini is always best but for this post, I am using some from the farmers market.  I do have some zucchini diced in the freezer for such a recipe but using what is on hand. Spinach is also super easy to grow and you can use frozen from the freezer but I recommend using the fresh because it sautes nicely for this recipe.

Zucchini and Spinach Lasagna Recipe

I’ll be honest, I’ve not been super successful at growing my own garlic.  I always have a jar of the minced garlic from Costco in my refrigerator.

Zucchini and Spinach Lasagna Recipe

I am going to cut the zucchini in small bite-size pieces.

Zucchini and Spinach Lasagna Recipe

Ready for the saute in this recipe.  NOTE: I do freeze portions like this just for meal planning from the garden.

Ricotta Cheese Mix

OH WOW… got a little messy with the cream cheese mix!   It is nice not using an egg in this dish – just incase the bowl needs sampled. (wink)

Zucchini and Spinach Lasagna Recipe

First time using this product in my Lasagna – curious to see how it will bake up.

Zucchini and Spinach Lasagna Recipe

The Gluten-Free lasagna noodle sure is pretty!  It says oven ready so we will see how it goes. I can tell you it does cut back on prep time when you don’t have to cook the noodles ahead of time.

Zucchini and Spinach Lasagna Recipe

After layering the ingredients as noted in the recipe above this is what the dish looks like. Foil is placed on top for that 400*F in the Oven Air Fryer for about 30 minutes.

Let’s Connect

I’d love to hear from you and what you thought about this Zucchini and Spinach Lasagna Recipe.   I am assuming you made this!   If not – why not?  Connect with me on my website and don’t forget to tell me what you really think by commenting below.

Happy Lasagna Bake Day,

Bren Haas

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