New Friends

Spinach & Zucchini “Lasagna”

Spinach & Zucchini Pasta Bake

Bonus Secret Recipe Club entry!!!!  I’m a member of Group A of the Secret Recipe club but this month I was called in to assist a member of Group B that wound up orphaned.  As soon as I saw the name of the blog I knew I was in for a delicious treat as Heather’s Fit  Mama Real Food blog is stuffed with healthy and easy dishes.  I drove right in to her recipe page as I knew I had no time to lose with this – I needed to pick a WOW recipe NOW.  With the help of my husband I was able to narrow it down to a few (applesauce! refried beans!) options (carrot cake DONUTS!!!), all of which only required a quick stop by the store on the way home.  In the end I avoided the cream cheese icing (seriously??? carrot cake donuts!!!) and went with a healthy dinner option: Spinach and Zucchini Lasagna.  I had to make a few changes to the recipe (ricotta for cottage cheese) and also changed it from a lasagna to a pasta bake since I wanted the dish to be done before the incoming storm (and potential power loss).  Honestly this recipe is more like two recipes since you get a simply awesome tomato sauce as a bonus!

Spinach and Zucchini Pasta Bake

serves 4-5


2 clove garlic, minced

1/4 cup fresh basil, minced

1 onion, chopped

2 zucchini, diced into moons (sliced in half length ways, then small moon shaped pieces)

4 cups frozen spinach, thawed and the excess water pressed out

28 ounce can crushed tomatoes

6 ounce can tomato paste

16 ounce can tomato sauce

1 lb whole white rigatoni

12 ounces low-fat ricotta cheese

2 beaten eggs

1/2 tsp. pepper

1/2 cup Parmesan cheese

1/2 cup mozzarella cheese, grated


  1. In a medium pot over medium-low heat, add the tomatoes, tomato paste, sauce, garlic, basil and half the sea salt. Simmer uncovered while you prep the remaining ingredients.
  2. Add the zucchini to a medium skillet (coated with olive oil spray) and cook over medium-high heat until the zucchini is browned and soft. Set aside. Add the onion next and cook until soft and translucent. Set aside.
  3. In a large pot, boil water and cook noodles until al dente - drain and set aside.
  4. Combine ricotta chese with eggs, pepper, the remaining sea salt, and Parmesan cheese in a large bowl or food processor.
  5. Place a scoop of the tomato sauce in a 13×9 in baking dish, making sure to spread it along the bottom and up the sides of the dish. Spoon in a third of the noodles, then a third of the ricotta cheese (spreading evenly), following with another spoonful of sauce. Repeat - finish the final layer with the grated mozzarella cheese.
  6. Bake at 375 for 30-35 min. Let stand 5-10 minutes before digging in!

Make sure to check out Heather’s blog for all her delicious recipes – as well as pictures of her adorable baby.

18 thoughts on “New Friends

    1. I still can’t get over the carrot cake donuts – next weekend I’m at home I’m biting the bullet and making those bad boys 😀 Thanks for stopping by!

  1. First off, thank you so much for helping out with group B! Second of all, what an AMAZING choice – that looks so delicious and chock full of goodness – YUM!

  2. Hi Amanda,
    You are so kind to jump in and help us out! My Zucchini are just now setting on blooms in the garden and we will have nice Zucchini before long, this will be a great recipe to try. Your presentation of this recipe is awesome! Hope you are having a great week.
    Miz Helen
    Group B SRC

    1. Thanks so much for the kind words 😀 I was thrilled to be able to help out and can’t wait to try her carrot cake donuts – especially since my carrots seem to be cooperating this year!

  3. Sounds fabulous! Thanks for helping out Group B – you’re awesome!
    Pinning this recipe to try on a meatless night for sure. 🙂

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