Spinach and Zucchini Lasagna Recipe - Plan to Eat

Name: Spinach and Zucchini Lasagna Recipe - Plan to Eat
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Ingredients: Ingredients Original Ingredients = Serves 9 Scaled Ingredients = Serves 9 Display units in Metric Serves Change 1tablespoonextra virgin olive oil 1⁄2onion — finely chopped 4garlic cloves — crushed 2tablespoonstomato paste 128-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes — peeled, seeded, and dicedSalt and ground fresh black pepper to taste 1tablespoonfresh basil — chopped 3cupsspinach 15ouncespart-skim ricotta 1largeegg 1⁄2cupfreshly grated Parmesan cheese 4mediumzucchini — sliced ⅛-inch thick 16ouncespart-skim mozzarella cheese — shredded 1⁄2teaspoonparsley — chopped Save; 1tablespoonextra virgin olive oil 1⁄2onion — finely chopped 4garlic cloves — crushed 2tablespoonstomato paste 128-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes — peeled, seeded, and dicedSalt and ground fresh black pepper to taste 1tablespoonfresh basil — chopped 3cupsspinach 15ouncespart-skim ricotta 1largeegg 1⁄2cupfreshly grated Parmesan cheese 4mediumzucchini — sliced ⅛-inch thick 16ouncespart-skim mozzarella cheese — shredded 1⁄2teaspoonparsley — chopped

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Prep Time: 20

Cook Time: 50

Total: 70

Spinach and Zucchini Lasagna Recipe - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 9 Scaled Ingredients = Serves 9 Display units in Metric Serves Change 1tablespoonextra virgin olive oil 1⁄2onion — finely chopped 4 gramsarlic cloves — crushed 2tablespoonstomato paste 128-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes — peeled, seeded, and dicedSalt and ground fresh black pepper to taste 1tablespoonfresh basil — chopped 3cupsspinach 15ouncespart-skim ricotta 1largeegg 1⁄2cupfreshly grated Parmesan cheese 4mediumzucchini — sliced ⅛-inch thick 16ouncespart-skim mozzarella cheese — shredded 1⁄2teaspoonparsley — chopped Save1tablespoonextra virgin olive oil 1⁄2onion — finely chopped 4 gramsarlic cloves — crushed 2tablespoonstomato paste 128-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes — peeled, seeded, and dicedSalt and ground fresh black pepper to taste 1tablespoonfresh basil — chopped 3cupsspinach 15ouncespart-skim ricotta 1largeegg 1⁄2cupfreshly grated Parmesan cheese 4mediumzucchini — sliced ⅛-inch thick 16ouncespart-skim mozzarella cheese — shredded 1⁄2teaspoonparsley — chopped

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Instructions

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In a saucepan, heat the olive oil over medium heat.Add the onions, and cook 4-5 minutes until they are soft and golden.Add the garlic, and sauté, being careful not to burn the garlic.Add the tomato paste and stir well. Add the chopped tomatoes, including the juice in case you are using canned tomatoes.Add salt and ground fresh black pepper.Bring to a low simmer, cover, and cook for 25-30 minutes.Finally, remove from the heat, and add the fresh basil and spinach. Stir well.Adjust the seasoning if necessary.Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)Preheat the oven to 375°F.In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.In a 9x12-inch casserole, spread some tomato-spinach sauce on the bottom.Layer 5 or 6 zucchini slices to cover.Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.Top with sauce and mozzarella.Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.Let stand about 10 minutes before serving. Garnish with parsley.