Easy Vegetable Lasagna Recipe

Ingredients

• 1 pound zucchini trimmed and sliced thin lengthwise
• 9 ounces fresh spinach chopped
• 24 ounces ricotta cheese
• 3 ounces parmesan
• 1 egg beaten
• 2 teaspoons minced garlic
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1/2 teaspoon crushed red pepper
• 24 ounces marinara
• 12 ounces part-skim mozzarella
• 12 ounces gluten free lasagna noodles cooked according to package directions

US Customary – Metric

Instructions

• Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
• Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
• Preheat an oven to 350 degrees.
• In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
• Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the  Marinara on the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella. Spread 1/3 of the remaining marinara and repeat the layers. End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.

Notes

Make It Vegan:

Use vegan ricotta, Parmesan, and mozzarella.  Most pasta is vegan but double check!

Make it Keto / Low Carb:

Make sure all of your cheeses are full fat.  Marinara should be sugar-free.  Omit the lasagna noodles and use zucchini in place of it.  To do this, use a mandolin, food processor, or very sharp knife to cut zucchini into ribbons.  Bake the ribbons in a 350 degree oven for 5 minutes, and then transfer to paper towels to absorb any extra moisture.  Use the prepared zucchini ribbons in place of the lasagna.

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