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–+ servings

7 Layer Lasagna

Loaded with spinach, mushrooms, zucchini, three types of cheese, and marinara, this 7 Layer Lasagna is sure to be a hit!
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Prep Time 30 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine Italian
Servings 12 pieces
Calories 515 kcal

Equipment

Ingredients
  

  • 5 portobello mushroom tops cut into 1/4" thick slices
  • 4 zucchini halved lengthwise and cut into 1/4" slabs
  • cooking spray as needed
  • coarse kosher salt to taste
  • freshly ground black pepper to taste
  • 32 oz ricotta cheese
  • 2 eggs lightly beaten
  • 1 small bunch basil cut into thin strips
  • 1/2 cup flat leaf parsley chopped
  • 1 pinch ground nutmeg
  • 6 cups marinara
  • 2 boxes no-boil lasagna noodles
  • 24 oz low-moisture shredded mozzarella cheese divided
  • 1 lb frozen spinach thawed, cooked, and water squeeze out
  • freshly grated parmesan cheese for topping and garnishing

Instructions
 

  • Preheat the oven to 425F.
  • Arrange the mushroom slices on a baking sheet and spray with cooking spray. Season with a pinch of salt and a few grinds of black pepper. Flip and repeat.
  • On a separate baking sheet, arrange the zucchini slices. Spray with the cooking spray, season with a pinch of salt, and a few grinds of black pepper. Flip and repeat.
  • Put the two trays in the oven and roast the veggies for 6-7 minutes. Take them out, carefully flip, and roast until tender and brown. This should be another 5-6 minutes. Set aside to cool slightly. Reduce the heat in your oven to 375F.
  • Create your ricotta mixture. Mix the ricotta, the 2 eggs, basil, parsley, nutmeg, and a healthy pinch of kosher salt until evenly combined. Set aside.
  • Assemble your lasagna. Spread 1 ½ cups of the marinara in the bottom of the baking dish. Arrange the noodles so the edges touch the marinara. You may need to break one into pieces to fill in the very end of the pan.
  • Spread 1 1/2 cups of the ricotta over the noodles gently. Arrange half of the mushrooms over that evenly followed by half of the zucchini slices. Sprinkle half of the spinach over this followed by ½ cup of the shredded mozzarella and another 1 ½ cups of marinara.
  • Add another layer of noodles followed by  ½ cup of the shredded mozzarella and 1 ½ cups of marinara.
  • Add another layer of noodles. On top of this spread 1 1/2 cups of the ricotta mix evenly followed by the remainder of the mushrooms, zucchini, spinach, and another ½ cup of the mozzarella.
  • Add another layer of noodles. Top with the remaining ricotta and the last 1 ½ cups of marinara.
  • Cover the dish with aluminum foil and bake for 45 minutes at 375F.
  • Remove the pan, remove the foil, and top with a good layer of mozzarella followed by a healthy dose of fresh parmesan. Return to the oven for another 10-15 minutes or until the cheese is bubbling and the corners are brown.
  • Allow to cool for 10-15 minutes before cutting and serving. Enjoy!

Nutrition

Serving: 1pieceCalories: 515kcalCarbohydrates: 47gProtein: 32gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.003gCholesterol: 122mgSodium: 1084mgPotassium: 925mgFiber: 5gSugar: 8gVitamin A: 5848IUVitamin C: 22mgCalcium: 631mgIron: 3mg
Keyword 7-layer lasagna, lasagna, lasagna recipe, recipe for lasagna
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