Time for comfort food – Zucchini Lasagna

Time for comfort food – Zucchini Lasagna

Print

Preheat oven to 325 degrees

Ingredients

• 3 Large Zucchinis
• 2 Packages Frozen Chopped Spinach, defrosted and drained
• 1 jar marinara sauce
• 1 cup roasted red peppers, chopped
• 1 cup baby portabella mushrooms, sliced
• 15oz Ricotta Cheese
• 4 Tbl Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped
• 2 large eggs
• 2 cups Mozzarella Cheese, Shredded
• ½ cup Mozzarella Cheese, Shredded (reserved for end)
• ½ cup Parmesan Cheese
• 2 Tbl parsley Flakes
• Salt and Pepper

1. Peel zucchinis and slice into thin strips – this is where a mandolin comes in super handy. If you don’t have one, use a cheese slicer.
2. Lay flat on foil-lined baking sheets.
3. Brush each side of sliced veggie with 3 Tbl olive and top with salt and pepper.
4. Bake for 20 minutes until slightly crispy
5. In large sauce pan sauté the red peppers and mushrooms in the remaining olive oil for about a minute.
6. Add the garlic and sauté until slightly golden; about a minute.
7. Add the sauce, cover and simmer for 15 minutes
8. Spray large lasagna pan with olive oil spray
9. Mix ricotta cheese, eggs (slightly beaten), ½ cup mozzarella cheese, ¼ cup parmesan cheese and parsley in a bowl. Set aside.
10. Spread 1/2 cup sauce on bottom of lasagna pan.
11. Layer enough strips of zucchini to line the bottom of the pan.
12. Next add a thin layer of spinach followed by the ricotta cheese mixture, ¼ cup mozzarella cheese and sauce – evenly distributing enough so you can have enough of the fillings for each layer.
13. Repeat layers with remaining ingredients. Top with Parmesan cheese.
14. Cover with foil and bake for about 35 minutes.
15. Remove foil and sprinkle on reserved ½ cup of mozzarella cheese.
16. Increase temperature to 350.
17. Bake for 15-25 minutes or when a knife is inserted that the zucchini is soft.
18. Let cool 15 minutes before eating.