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Spinach and Zucchini Lasagna


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  • Z1 large package lasagna noodles
  • water for the noodles (6-8 quarts)
  • 1/4 cup kosher salt--I know that sounds like a lot; it isn't
  • 1/2 lb. ground chuck
  • 1/2 lb. mild bulk Italian sausage
  • 1 jar of prepared spaghetti sauce
  • 2 tablespoons dried oregano
  • 1 tablespoon butter
  • 4 oz. crimini mushrooms, sliced
  • 1 clove minced garlic
  • 1 tablespoon butter
  • 2 medium zucchini
  • 1 clove minced garlic
  • 1 tablespoon butter
  • 2-12 oz. pkg. fresh spinach
  • 1 clove minced garlic
  • 1 16 oz. container of ricotta cheese
  • 2 16 oz. package of Mozzerella cheese (you probably won't use quite all of it)
  • 1/2 cup chopped fresh curley-leaf parsley



Step 1

Heat 6 quarts water and 1/4 cup salt to a rolling boil in stock pot
Add noodles, and boil until al dente (about 12-15 minutes)
In saute pan, brown the hamburger and sausage, drain off the fat, return to stovetop and add spaghetti sauce, except reserve 3/4 cup of sauce for the top of the lasagna
when thoroughly mixed and heated through, transfer meatsauce mixture to the large bowl
In the same saute pan, melt 1 tbspn butter and 1 clove minced garlic until bubbly and aromatic, and then add the sliced crimini mushrooms, and saute on medium-high heat until carmelized--add to meatsauce
In the same saute pan, melt another tbspn butter, 1 clove garlic, and zucchini slices, and saute over medium-high heat until carmelized, then add to the meatsauce mixture--*note: be sure to saute the mushrooms, zucchini and spinach separately, otherwise the moisture contents will mix and you will not get a good makes a difference in the final dish, trust me.
Mix the meatsauce, mushrooms, zucchini and 1/4 cup of parsley...this will be one layer of the lasagna
In the same saute pan, melt the final tbspn of butter and garlic, and saute the spinach over medium-high heat until wilted
Butter the bottom and sides of the baking pan and lay the first layer of noodles, then add a layer of meatsauce, and then a layer of ricotta, and then a layer of spinach, and then a layer of mozzerella, and then another layer of noodles, and then repeat with each of the other layers, finishing with a layer of noodles.
Top the last layer of noodles with the reserved spaghetti sauce and sprinkle with 1/4 cup of parsley

Bake, covered with aluminum foil, for 40 minutes in a pre-heated 350* F oven, or until hot and bubbly. Remove the foil in the last 10 minutes of baking.

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