RECIPE -Veggie Lasagna
This fresh and easy recipe is the perfect way to utilize the herbs from your garden! Great for a meatless Monday meal.
2-3 zucchinis, ends trimmed and sliced thin in ribbon-like strips
1.5 cups of fresh spinach, chopped
3 cups ricotta cheese
1/3 cups parmesan cheese
1 egg, beaten
2 tsp. garlic, minced
1/4 cup fresh basil
1/4 cup fresh parsley
1/2 tsp. crushed red pepper
24 ounces marinara sauce
1.5 cups part-skim mozzarella
1 package of lasagna noodles
2 tbsp. olive oil
Step 1: Heat 1 tablespoon of olive oil in a skillet on medium heat. Season zucchini strips with salt and pepper. Cook for about 7-10 minutes, depending on how thinly you sliced your strips. Remove from stovetop and set aside.
Step 2: Add leftover olive oil to the skillet and add spinach. Cook until spinach wilts, move to a plate lined with a paper towel and squeeze out excess moisture.
Step 3: Cook lasagna noodles according to package directions, drain and let cool.
Step 4: Preheat oven to 350 degrees.
Step 5: In a bowl, combine ricotta cheese, parmesan cheese, egg, garlic, parsley, basil, and crushed red pepper. Fold in spinach and season with salt and pepper.
Step 6: Spray a 13 x 9 casserole dish with cooking spray. Coat the bottom of the dish with 1/2 cup of marinara sauce, top that with a layer of lasagna noodles, a layer of zucchini strips, and 1/3 of the ricotta mixture. Then spread 1/3 of the remaining marinara sauce, and repeat the layers. End your top layer with noodles and marinara. Top with 1.5 cups of mozzarella.
Step 7: Bake for 30 minutes
Step 8: Once cooked, allow to sit for 15 minutes before serving. Garnish with fresh basil and parsley.