Spinach Zucchini Lasagna Pasta Sheets are the supreme substitute for regular lasagna pasta. Flavored with powdered spinach, basil, garlic, and other seasonings they’re sure to become a hit for dinner! It’s lower carb and tastier swap out for lasagna pasta. Spinach Zucchini Lasagna Sheets are easy to cater to everyone; lovers of gluten and gluten-free folks alike.
Why Spinach Zucchini Pasta Sheets?
Spinach is a super green food and incorporating it into food, without eating it wilted (shudder), is key in my playbook. Yes, I am a lifelong “texture freak.” Plus, these “pasta” sheets are lower in carbohydrates without sacrificing taste. Plus, I am also trying to please gluten free and lovers of gluten at the same time. Sometimes, this is difficult to do, but today I found a way. My gluten lover in the family gave a HUGE two thumbs up after devouring a slice of this Lasagna.
Regardless, after visiting 5 different grocers to find the right pasta to no avail, I was super frustrated. Eventually I had a little epiphany. Why not adapt my Zucchini Pizza Crusts into large lasagna sheets? Unbelievable, I basically had the answer all along!
The first step is grating zucchini, you will need 9 cups. The next step is releasing and discarding the extra water from the zucchini. Simply toss with a couple teaspoons of salt with the grated zucchini, and place in a towel-lined colander. As I need two pasta sheets, and it’s a lot of zucchini, I let it draw off liquid for nearly 1 hour. You will then need to squeeze, squeeze, squeeze the extra liquid out! This is a very important step and will affect the baking time for the pasta sheets. (See pic above.)
As the zucchini is draining, in a separate bowl add the eggs, spinach powder, flour, parmesan and seasonings. It is a very cool and appetizing color of green. FYI: each tablespoon of spinach powder is equal to one-half pound of spinach. Once the zucchini is drained and squeezed, combine it with the spinach-egg mixture. (See pic above.)
For your pasta sheets, measure the inside bottom and top of your baking dish. Draw the lines on parchment and flip over so you have a guide to spread spinach zucchini mixture. I used my Dowan 9×13 Deep Dish ceramic baking dish; I love it. Measurements for my Pasta Sheets: Bottom is 11.5 x 7.5 inches, Top is 9 x 13 inches.
Divide and spread the spinach zucchini mixture onto the two baking sheets, using a little more for the top layer. Bake 45 minutes @ 375 F. YOU WILL NEED TO BAKE THEM ONE AT A TIME. The spinach zucchini mixture needs to be slightly browned on the bottom. I would highly recommend baking each one at a time, unless you have a double oven. You can make the pasta sheets ahead and store them in fridge or freezer for later use.
While all this baking is going on, prep your other ingredients. The ricotta cheese is mixed with parmesan, eggs, and seasonings and mozzarella will need to be grated. And, my favorite part, the sauce. This is an Italian meat sauce recipe, which in my opinion is fairly straightforward. If you prefer using a bottled pasta sauce, no judgment. Just check out the notes in the recipe below to adapt your sauce.
Let’s build the Spinach Zucchini Lasagna! (See the video attached to the recipe card below.)
After you coat your baking dish, place the bottom pasta sheet in the bottom. Then spread on half of the seasoned ricotta.
Layer on half of the mozzarella (Tillamook is my go to brand) and then spread on half of the sauce. Repeat the layers ending with the last of the sauce. Bake for 30 minutes at 375 F.
Let your lasagna cool at least 15 to 20 minutes before serving. Is that a tasty thing of beauty or what?
There are few things in this world I love more than anything, and this lasagna is definitely in the love category.
All in all, I am confident you will LOVE this Lasagna Pie. Therefore, to make your life a tiny bit easier, here are the products I used for this Lasagna Pie:
Dowan 9×13 Deep Dish ceramic baking dish: This is a nice, very deep baking dish perfect for Lasagna.
Spinach Powder by Herbaila: This is a naturally gluten free product, it’s straight up spinach powder. Two tablespoons equals one pound of spinach!
This page contains an affiliate link. If you choose to purchase after clicking a link, I may receive a very small commission at no extra cost to you.
Spinach Zucchini Lasagna “Pasta” Sheets
Course: DinnerCuisine: Italian12
servings30
minutes2
hoursSpinach Zucchini Lasagna Pasta Sheets are the supreme substitute for lasagna pasta. Flavored with spinach, basil, garlic, and parmesan in layers of ricotta, Italian sausage pasta sauce, and fresh mozzarella!
Ingredients
- Spinach Zucchini Pasta Sheets
9 cups grated/shredded zucchini (about 6 to 7 depending on size)
2 tablespoons spinach powder*
1/2 cup all purpose flour or gluten-free 1 to 1 flour substitute
5 eggs, beaten
1/3 cup parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
- Ricotta Cheese Layer
2-1/2 cups ricotta cheese
2 eggs
1/2 cup grated parmesan cheese
2 tablespoons dry parsley flakes
2 teaspoons dry Italian seasoning
1/2 teaspoon black pepper
- Italian Pasta Sauce Layer**
1 pound Italian sausage, cooked and crumbled,
Two 32 oz cans tomatoes, puree or whole tomatoes
One 8 ounce can tomato sauce
One 12 oz can tomato paste
1 tablespoon dried basil
- Mozzarella Layer
1 pound mozzarella, grated/shredded
Directions
- Spinach Zucchini Pasta Sheets
- Leaving the skins on, grate the zucchini, you will need 9 cups. Toss the grated zucchini with salt and place in a towel lined colander on the counter. Let drain 45 minutes to 1 hour. At the end of timing, squeeze any remaining liquid you can. Muscles baby.
- Preheat oven to 375 F.
- In a separate bowl, while the zucchini is draining, beat the eggs with the spinach powder, flour, parmesan cheese and seasonings. Combine with the drained and squeezed zucchini.
- Measure and draw the sizes needed for the pasta sheets on parchment and invert so food doesn’t touch marking pen. Divide the spinach zucchini, using a little more for the larger sheet. Spread as evenly.
- Bake the pasta sheets one at a time (unless you have a double oven, you lucky person) for 45 minutes each at 375 F. Let cool while prepping other ingredients.
- Ricotta Cheese Layer
- In large bowl, whisk the eggs until beaten fairly well.
- Add ricotta cheese, parmesan cheese, and seasonings. Stir well and set aside.
- Italian Pasta Sauce
- Puree canned tomatoes or your sauce of choice in food processor (or place in Dutch oven using immersion blender), until fairly smooth and no large chunks. Stir in the 8 oz can of tomato sauce, tomato paste, and basil.
- Place dutch oven on stovetop on medium high heat. Add in the cooked, crumbled, drained Italian sausage. Bring sauce to a simmer, uncovered. Reduce heat and simmer on low for 30 minutes. Use a screen or place a thin kitchen towel over the top to catch sauce explosive splatters, as this is a thick sauce. Let cool.
- Assembly & Baking
- Preheat oven to 375 F.
- Lightly spray baking dish with non-stick spray. Place in bottom Spinach Zucchini Pasta Sheet. Spread on half of the ricotta mixture, then half of the grated mozzarella, topped with half of the pasta sauce. Repeat in the same order ending with sauce.
- Bake at 375 F. for 30 minutes, uncovered. Let Lasagna rest for 15 to 20 minutes before serving.
Recipe Video
Notes
- **Spinach Pasta Sheets: These can be made ahead and stored in fridge for 3 days or wrapped in plastic wrap in freezer for 3 to 4 four months. Place in fridge to thaw the night before using them.
- If you DO NOT like the flavor of spinach, omit it. You don’t need to replace it with another ingredient.
- *Sauce Note: If using jarred pasta sauce, make sure you have 72 oz of sauce, but still add one 12 oz can of tomato paste and at least 1 teaspoon of dried basil or Italian seasoning. You want the sauce to be thicker than traditional marinara or spaghetti sauce.
- All ingredients can be prepared 1 to 2 days in advance. Sauce can be frozen if not used within 3 days. See first note above for pasta sheets.
