Vegetarian Zucchini and Spinach Lasagna

Name: Vegetarian Zucchini and Spinach Lasagna
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 servings
Ingredients: 3 C chunky pasta sauce; 2 C ricotta cheese; 3-4 medium zucchini (ends trimmed off, then cut lengthwise into 1/8 inch slices (see notes); 2 pounds of fresh baby spinach leaves, chopped (Or sub 1 1/2 10-ounce packages frozen spinach); 2 cups fresh basil leaves, chopped (plus more for serving if desired, see notes); 1/2 yellow onion (finely diced); 4 cloves garlic; 3 teaspoons Italian seasoning

12 servings

porții

20 minutes

timp activ

1 hour 20 minutes

timp total

Începe gătitul

Ingrediente

3 C chunky pasta sauce

2 C ricotta cheese

3-4 medium zucchini (ends trimmed off, then cut lengthwise into 1/8 inch slices (see notes)

2 pounds of fresh baby spinach leaves, chopped (Or sub 1 1/2 10-ounce packages frozen spinach)

2 cups fresh basil leaves, chopped (plus more for serving if desired, see notes)

1/2 yellow onion (finely diced)

4 cloves garlic

3 teaspoons Italian seasoning

Instrucțiuni

Preheat the oven to 375 degrees Fahrenheit.

Heat about a tablespoon of water in a large skillet over medium heat. Add the onion and saute for 5 minutes or until soft. Add the garlic and saute for 2 minutes or until soft.

Add the spinach and saute until almost cooked, about 5-7 minutes. Add the basil and saute another 2-3 minutes. Divide roughly into thirds in the pan, and set aside.

To a 9 x 13 baking dish, add about 1/2 cup of tomato sauce and spread it around the bottom of the dish to coat.

Place your first layer of zucchini slices over the tomato sauce on the bottom of the dish, overlapping them just a little.

Dollop 1/3 of the ricotta over the zucchini, and spread evenly. Sprinkle with 1 teaspoon of Italian seasonings.

Using your hands or a clean towel, squeeze out any excess liquid from the spinach and basil. Then, gently place 1/3 of the spinach & basil mixture evenly over the ricotta.

Top the spinach & basil with another layer of zucchini and repeat 2 more times. Finish with a final (4th) layer of zucchini.

Pour the rest of the tomato sauce over the lasagna and spread it out evenly over the dish.

Cover and bake at 375 degrees Fahrenheit for 45 minutes. Remove the cover and bake another 10 minutes, or until the lasagna is hot and bubbly throughout and the zucchini is fork tender.

Allow the lasagna to rest for 10-15 minutes. Top with parmesan and more basil, if desired.

Nutriție

Dimensiune porție

Calorii

273 kcal

Grăsime totală

18 g

Grăsime saturată

1 g

Grăsime nesaturată

Grăsime trans

Colesterol

Sodiu

173 mg

Carbohidrați totali

21 g

Fibre dietetice

2 g

Zaharuri totale

3 g

Proteine

12 g