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Spinach and Zucchini Lasagna

An easy cheesy vegetable lasagna made with uncooked lasagna noodles, no preboiling required.
Spinach and Zucchini Lasagna

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Servings: 6 to 8
Total Time: 2 hours
Recipe by: Frankie

Ingredients

2 medium zucchini, sliced lengthwise about 1/8-inch thick
12 ounces frozen spinach, thawed
3 TBSP olive oil
28-ounce can crushed tomatoes
1 cup water
1 TBSP freshly chopped basil leaves
4 medium garlic cloves, minced
1 TBSP dried oregano
1/4 tsp red pepper flakes
salt & pepper
15 ounces whole milk ricotta cheese
1/2 cup Parmesan cheese, freshly grated
2 large eggs, lightly beaten
12 to 15 uncooked lasagna noodles
16 ounces mozzarella cheese, shredded

Directions

1. Preheat the oven to 375°F.

2. Heat the olive oil in a large saute pan over medium-high heat. Lightly season the zucchini slices with salt and pepper and cook (in batches) until lightly browned, about 3 minutes per side. Transfer the zucchini slices to a paper towel lined plate and set aside.

3. Reduce the heat to medium-low, add the garlic and cook while stirring until fragrant, about 5 seconds. Stir in the tomatoes, water, oregano, red pepper flakes, 1 tsp salt, and 1/2 tsp pepper. Simmer for 10 minutes, stirring occasionally. Add the spinach and cook until heated through, about 5 minutes. Stir in the fresh basil and take off the heat. Season with salt and pepper if necessary and set aside.

4. In a large mixing bowl combine the ricotta, Parmesan, and eggs. Set aside.

5. Assemble the lasagna:

• Spread a little bit of the sauce evenly on the bottom of a 9x13 baking dish, just enough to lightly cover the bottom.

• Evenly lay on 4 to 5 uncooked noodles to cover.

• Spread ONE-THIRD of the sauce evenly on top of the noodles.

• Lay HALF the sliced zucchini on top of the sauce.

• Spread HALF the ricotta mixture evenly on top of the zucchini.

• Sprinkle ONE-THIRD of the mozzarella evenly on top of the ricotta.

• Evenly lay on 4 to 5 more noodles to cover.

• Spread HALF of the remaining sauce evenly on top of the noodles.

• Lay the remaining sliced zucchini on top of the sauce.

• Spread the remaining ricotta mixture evenly on top of the zucchini.

• Sprinkle HALF the remaining mozzarella evenly on top of the ricotta.

• Lay on 4 to 5 more noodles to cover.

• Spread on the remaining sauce.

• Sprinkle the remaining mozzarella on top.

6. Lightly brush oil on one side of a piece of aluminum foil (to keep the cheese from sticking) and cover the baking dish tightly with the foil (oiled side down). Bake in the preheated oven for 1 hour.

7. Remove from the oven and allow to rest for 10 minutes before slicing and serving.




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