Spinach Zucchini Lasagna
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Spinach Zucchini Lasagna
Ingredients
1 Tbsp olive oil
Half onion finely chopped
4 garlic cloves finely chopped
2 Tbsp tomato paste (in a tube is ideal for small dose)
1 can 28ox. cubed tomatoes with juice or same amount of fresh tomatoes diced.
Salt and pepper
3 Tbsp chopped basil
3 cups spinach
1 cup ricotta
¼ cup grated parmesan
4 medium sized zucchini
1 cup mozzarella cheese shredded
¼ cup chopped parsley
Directions
Preheat oven to 375
Soften onions in olive oil over medium heat until soft. Add garlic making sure not to burn. Add tomato paste and stir. Add diced tomatoes. Add salt and pepper. Cover and simmer the mixture for 20 minutes.
Remove from the heat and add spinach and basil. Stir well together.
Place sliced zucchini on a baking sheet and brush (or spray) with cooking oil. Broil for 7 minutes or more. (the point here is to remove excess moisture from the zucchini)
In a bowl mix ricotta and parmesan cheese.
In a 9 x 12 casserole spread some tomato sauce in the bottom and layer some zucchini slices over. Place the ricotta mixture over. Repeat the layers until all the ingredients are used.
Top with mozzarella
Bake for 30 minutes covered and 10 minutes uncovered.
Let stand a few minutes before serving. Garnish with parsley.
What I Eat for Bigfou 2019