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Thursday, July 21, 2016

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.
  • 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 
  1. 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.
  2. 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.
  3.  Combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  4. 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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