Sunday, February 1, 2009

Zucchini and Spinach Lasagna

I love lasagna and am always trying to find new ways to make it. I attended a baby shower a couple of weeks ago and had an AWESOME piece of veggie lasagna that was full of zucchini and eggplant. I wanted to replicate it tonight but unfortunately the eggplant at the food store looked horrible. I fell back on spinach because spinach is always yummy in lasagna! This came out great and I would highly recommend it.

The recipe below yields between 2-4 servings, depending on your portion size. It would be 2 LARGE slices or 4 small/normal. Perfect for dinner tonight and lunch tomorrow!


8 lasagna noodles, cooked according to directions and set aside
1 zucchini, peeled and sliced long ways (not into circles)
1/4 of a package of frozen chopped spinach, squeezed to remove liquids
1 cup of ricotta cheese
1/4 cup of light cream
2 cups of marinara sauce
1 cup of mozzarella cheese

1- Preheat the oven to 350.
2- On a preheated grill pan, grill the zucchini slices until cooked through. (You can bake or sautee them if you don't have a grill)
3- In a saucepan combine the spinach and sauce. Cook until warm. Add the cream, stir to combine.
4- In a small baking dish coat with a layer of sauce. Add a layer of noodles. Next spoon a layer of ricotta, spread evenly.
5- Top with the slices of zucchini (I put all of the zucchini in one layer but if you had a large zucchini you could use it in more then one layer).
6- Sprinkle with mozzarella and top with more sauce.
7- Repeat with noodles, cheese, sauce, and any remaining zucchini until all ingredients are used.
8- Pour the remaining sauce on top and sprinkle with some mozzarella cheese.
9- Bake for 30 minutes. Allow to stand 5 minutes before serving.

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