Spinach and Zucchini Lasagna



I just made meat spinach lasagna with zucchini noodles and it turned out well. In addition to grilling the zucchini slices to get rid of water, you can salt them on both sides, put them in a container, and stick them in the fridge for a couple of hours. You’ll be amazed how much water comes out of. Rinse and grill them and you’ve got your low-moisture zucchini lasagna noodles.

Ingredients

    1 tbsp extra-virgin olive oil
    half onion, finely chopped
    4 garlic cloves, crushed
    2 tbsps tomato paste
    1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
    Salt and pepper to taste
    1 tbsp chopped fresh basil
    3 cups spinach
    15 oz part-skim ricotta
    1 large egg
    ¼ cup freshly grated Parmesan cheese
    4 medium zucchini, sliced ⅛" thick
    16 oz part-skin mozzarella cheese, shredded
    ½ tsp parsley, chopped

Instructions

    In a saucepan, heat olive oil over medium heat.
    Add onions and cook 4-5 minutes until they are soft and golden.
    Add garlic and sauté, being careful not to burn.
    Add tomato paste and stir well. Add crushed tomatoes, including the juice in case you are using tomato cans.
    Add salt and pepper.
    Cover and bring to a low simmer for 25-30 minutes.
    Finally remove from the heat and add fresh basil, spinach and stir well.
    Adjust the seasoning if you think it is necessary.
    Preheat oven to 375°.
    In a medium bowl mix ricotta cheese, parmesan cheese and an egg. Stir well.
    In a 9x12 casserole spread some tomato sauce on the bottom.
    Layer 5 or 6 zucchini slices to cover.
    Place some of the ricotta cheese mixture and top with the mozzarella cheese.
    Repeat the layers until all your ingredients are all used up.
    Top with sauce and mozzarella.
    Bake 30 minutes covered and 10 minutes uncovered.
    Let stand about 10 minutes before serving.
    Garnish with parley.


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