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
Preheat the oven to 375°F.
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.
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.
In a large mixing bowl combine the ricotta, Parmesan, and eggs. Set aside.
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.
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.
Remove from the oven and allow to rest for 10 minutes before slicing and serving.
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