3-Cheese Spinach Lasagna Zucchini Boats
A healthier way to enjoy lasagna with zucchini to hold all the tasty ingredients in one tasty boat.
Servings: 8 Boats
Ingredients
- 4 large zucchini
- 5 handfuls of spinach
- 15 oz ricotta cheese
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 ½ teaspoons minced garlic
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 2 cups marinara sauce
Instructions
- Preheat the oven to 400 degrees F.
- Slice each zucchini in half, lengthwise. Using a metal spoon or melon baller, hollow out the center of each zucchini. Place zucchini in a baking dish and set aside.
- Warm the tablespoon of olive oil in a large skillet over medium heat. Add the garlic and allow it to heat through for 2-3 minutes.
- Add the spinach and gently stir for 3-4 minutes until the spinach has wilted. Remove from heat.
- Place the ricotta cheese, 1 cup of the shredded mozzarella, the parmesan, salt, and pepper in a large bowl and stir to combine. Add the cooked spinach and incorporate it into the cheese mixture.
- Spoon the filling into the zucchini boats. Evenly spoon on the marina sauce and top with the remaining ½ cup of shredded mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Uncover and bake for an additional 5 minutes.
