Lasagna With Spinach and Roasted Zucchini Recipe (2024)

The recipe says a rectangular pan. what size? I have several rectangular pans, all different sizes.

Instead of ricotta, I used béchamel sauce in the lasagna with beets recipe (in the article: http://www.nytimes.com/2012/06/01/health/nutrition/lasagna-with-roasted-....
I used homemade "classic marinara sauce" (http://cooking.nytimes.com/recipes/1015987-classic-marinara-sauce).
Instead of steaming the spinach, I heated up a skillet w/ a bit of olive oil, piled in the spinach, turned the heat off, & covered it. (Faster/easier)
Delicious!

Bottom line - I think you need to double it for a rectangular baking dish. I did it for 8 x 8 or 9 and it was fine. I made some adjustments for a large glass baking sheet. Could use more spinach (had 10 oz), used the spare zuch (might cut them a wee bit thinner next time and not go long ways), and now think I need more sauce. I added a can of petit cut tomats to about 22 oz of marinara sauce, but have too many tomats for remaining sauce. Hope this helps.

This is a terrific lasagne recipe. You could actually add more zucchini... it shrunk up quite a bit after roasting.
When re-heating the lasagne, keep it covered as it tends to dry out.
Five stars.

Do not recommend using cinnamon(Italians don't do this)...use pinch of nutmeg instead

I agree with others on the need for more veggies. I used 3 zucchini, 1 bunch of spinach, and 1 bunch of chard. I also used the NYT Classic Marinara recipe (1 batch was enough). I used gluten free noodles, but they were not no-boil. I soaked them in cold water for about 20 minutes, but this proved unnecessary and resulted in slightly overcooked noodles. (Despite my best efforts, I think there was enough water in the vegetables that I could have just used the noodles raw.)

Very good but proportions are off for a 14x9 lasagna pan. If cooking a big lasagna: double the vegetables and add sauteed mushrooms to the tomato sauce, double sauce or add a can of tomatoes and some spices, 1.5x ricotta sauce and parm, 1.5x lasagna noodles.

In step 4...After the grated cheese, add a handful of shredded mozzarella to the layer. Adds body to each piece when serving.

This was fantastic. I too added more veggies and would probably add more spinach next time as well. Very easy to make. I let it sit uncooked in the fridge for a day until we were ready to eat it. Will try making two smaller loaf pans next time as well to see if it cooks just as well in serving sizes better for two.

Definitely more zucchini. Used spinach (as in recipe) and added (sauteed) mushrooms and roasted eggplant. I like lasagna saucy so increased that (used Rao's). Added a 1/4 c diced mozzarella to the layers, chopped parsley and basil to the ricotta, and crushed dried oregano to the zucchini while it roasted. Used regular lasagna noodles soaked in hot water so they did not suck up too much of the sauce. Needed to bake longer - cover around the 45 minute mark so top does not dry out.

I recommend using double the amount of vegetables. The lasagna wasn't very hearty in the end. It was comprised of a lot of pasta and not much else. It's possible that I was using too large a pan--it would be helpful if this recipe specified a size (as others have mentioned). That said, the pan I used was standard, so I was surprised at how sparse the veggies were. I was only able to create two layers as a result.

Really excellent tasting! As other suggest, I'd go for more zucchini and perhaps another half cup of Parmesan, but overall I was very pleased. Using the pre-cooked pasta makes this very quick and easy. I usually make my own marinara and bolognese, but used a jar of store-bought for this and it was still great.

Quantities unclear, should give weight for zuchinni. Spinach qty too low.No specificity on size on pan.

A great make ahead dish. Kept in the refrigerator until two hours before baking as suggested above. Let the lasagna warm up. Continued with recipe. Splits the work. Prepare one day, bake the next. I know freezing is also recommended, but I think that would compromise the texture. Portions were reheated in the oven with extra sauce added the next day. My refrigerator is very cold so I think three days was fine for freshness.

They are easier, for sure--one less pot. And the better brands are thinner than the dried noodles that have to be boiled, so the resulting lasagna is less starchy and doughy. They aren't as good as fresh pasta (or better yet, homemade!) but they are a big improvement over the heavy boiled kind.

I’ve made this a few times, I’ve done it with jar sauce and homemade marinara w san marzano tomatoes. I’ve included ground turkey as well before. No matter what you do, this is a super easy and delicious lasagna that comes together quickly!

More veggies and add mozzarella

The trick to no boil noodles is to make sure each layer gets fully covered in sauce, especially the final top layer. So, plenty of sauce required. Mine: 2 onions, 6 garlic, 1 carrot, 1 green pepper, 12 oz mushrooms, S&P, 1 cup red wine, 2 28oz cans good tomatoes. Saute in sequence, then wine, then tomato, then simmer slow. 3 1/2 zukes were great for a full baking pan but spinach kind of got lost. maybe broccoli in second pan? Used 16 oz ricotta, 12 oz mozz, 2 cup parm. Fabulous veggie lasagna.

I cooked it. and I will do it again with he following modifications.. bake in an 8x8 inch pan. Double the amount of zucchini and spinach and go asbit more crazy with the parmesan.

This came out great. First time using oven-ready noodles. Ended up with 3 filling layers. Each layer is 3 noodles. Used 1 bag of frozen spinach plus a small bunch of fresh. Used 3 zucchini. Added 1 cup of grated mozzarella to the cup of ricotta. Used a combination of shredded Parmesan and shredded pecorino. Made two containers of tomato puree for marinara and used most of that—at least 4 cups. Next time I’ll oil the foil, and make sure the top layer of lasagna is completely covered in sauce.

Very good, but needs a few clarifications. The recipe is not designed for a lasagna pan or a 9 x 13 Pyrex; I have a smaller one, roughly 8.5 x 11, and it was perfect. I made three layers then a final topping of noodles, sauce and cheese.I used two medium-large zucchini and I’ll use three next time. Two bunches of Spinach were right. I had enough marinara and ricotta, but used more noodles, probably because of the extra layer. Don’t skimp on salt and pepper; maybe a touch of crushed red pepper.

I made this with the no boil lasagna noodles but it came out too soft. It was very good but I prefer the al dente “chew” to my pasta so I’ll try making it again with regular lasagna noodles.

Good I added mushroom and spicy italian sausage - the noodles were still a bit dry so I think it needs even more sauce and slightly longer cook time.

I used a 7x11 baking dish for this recipe. I did 10oz of marinara, about 1.25 lb of zucchini, added a little bit of mozzarella to each ricotta layer, added about 1.5tbsp of fresh oregano and 1.5tbsp of fresh basil to the ricotta mixture. The cinnamon in this recipe smelled divine, everyone was super impressed with this recipe. Next time I will try adding a little nutmeg in addition to the cinnamon.

I roast the zucchini without parchment and without flipping midway through cooking. Works fine. Underside also has some nice brown spots.

Sauté some onions and throw them in. Read the reviews about Dowling. Add two giant boxes of spinach and three zucchini could’ve used more. Delicious everybody loves it.

We used generous amounts of cashew cheese to replace the ricotta. And we didn't have fresh spinach, so we used frozen (2 bags, one per layer). Thank you to the previous comments, we doubled the vegetables. It was delicious.

Delicious. I doubled the amount of vegetables, substituted Swiss chard for spinach, and added roasts carrots, mushrooms and spices.

This is delicious, but I typically scale up the ingredients by 1.5x to fit a 9x12" baking dish. I use 12 noodles to make four layers, which fills up a standard-depth dish pretty well with minimal overflow. Always put some foil under the dish to catch what does boil over.

I've made this numerous time; it is delicious! I use Melissa Clark's Simple Tomato Sauce for the marinara. Baking the lasagna in two 9 x 5 loaf pans works well. Both can be baked and served at once or one loaf pan can go into the freezer for a future meal. As someone who loves to bake and owns many baking pans, I've always thought that the directions to "[l]ightly oil a rectangular baking pan" to be hilariously unspecific. Anyway, great recipe.