Summer Vegetable Lasagna
- This is a nice garden friendly lasagna, that is also meat free. If you are looking for a recipe to enjoy your garden or farmer's market harvest, this is a recipe for you. If you can find gluten-free lasagna noodles, you can also make it gluten free.
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- 1 pound zucchini, trimmed and sliced thin lengthwise
- 9 ounces fresh spinach, chopped
- 24 ounces ricotta cheese
- 3 ounces parmesan
- 1 egg, beaten
- 2 teaspoons minced garlic
- ¼ cup fresh basil
- ¼ cup fresh parsley
- ½ teaspoon crushed red pepper
- 1 jar Marinara
- 12 ounces part-skim mozzarella
- 12 ounces lasagna noodles, cooked
- Spray a skillet with oil and heat to medium. Sprinkle zucchini strips with
salt and pepper. Put strips in skillet and cook for 8 to 10 minutes. Set aside.
- Spray
the pan again and add the spinach. Cook until the spinach wilts.
Transfer to a plate lined with a clean towel and squeeze out excess
moisture.
- Combine ricotta cheese, Parmesan, egg, garlic, basil,
parsley and crushed red pepper. Stir in spinach and season with salt and
pepper.
- Spray a 13 x 9 casserole dish with cooking spray and spread ½ cup of the marinara on the bottom. Top with a layer
of noodles, a layer of zucchini, ½ of the ricotta mixture and
mozzarella. Spread ⅓ of the remaining marinara and repeat the layers.
End with a layer of noodles, marinara and remaining mozzarella cheese.
Bake at 350 for 30 minutes. Allow to cool for 15 minutes prior to serving.
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