Spinach and Zucchini Lasagna

• Produce

  • 1 tbsp Basil, fresh
  • 4 Garlic cloves
  • 1 Onion, half
  • 1/2 tsp Parsley
  • 3 cups Spinach
  • 4 Zucchini, medium

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 16 oz part Mozzarella cheese, skin
  • 1/4 cup Parmesan cheese
  • 15 oz Ricotta, part skim

• Other

  • 1 28oz. can Crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced

Found on primaverakitchen.com

Description

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-skim mozzarella cheese, shredded
• ½ tsp parsley, chopped

Directions

• 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.