Very Vegetable Lasagna - Plan to Eat

Name: Very Vegetable Lasagna - Plan to Eat
Prep time: 30 min
Total time: 30 min
Ingredients: Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change Yields 8 originally 8 2poundszucchini (about 4 medium) cut lengthwise into 1/4-inch slices15ounceslow-fat ricotta 10ouncesfrozen chopped spinach thawed and squeezed dry1⁄2cupgrated Parmesan (2 ounces) divided1largeegg lightly beatenCoarse salt and pepper 7cupsmarinara sauce divided15no-boil lasagna noodles (3/4 pound total)1cupshredded part-skim mozzarella (4 ounces) divided Save; 2poundszucchini (about 4 medium) cut lengthwise into 1/4-inch slices15ounceslow-fat ricotta 10ouncesfrozen chopped spinach thawed and squeezed dry1⁄2cupgrated Parmesan (2 ounces) divided1largeegg lightly beatenCoarse salt and pepper 7cupsmarinara sauce divided15no-boil lasagna noodles (3/4 pound total)1cupshredded part-skim mozzarella (4 ounces) divided

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Prep Time: 30

Total: 30

Ingredients

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Ingredients Original Ingredients = Serves 8 Scaled Ingredients = Serves 8 Display units in Metric Serves Change Yields 8 originally 8 2poundszucchini (about 4 medium) cut lengthwise into 1/4-inch slices15ounceslow-fat ricotta 10ouncesfrozen chopped spinach thawed and squeezed dry1⁄2cupgrated Parmesan (2 ounces) divided1largeegg lightly beatenCoarse salt and pepper 7cupsmarinara sauce divided15no-boil lasagna noodles (3/4 pound total)1cupshredded part-skim mozzarella (4 ounces) divided Save2poundszucchini (about 4 medium) cut lengthwise into 1/4-inch slices15ounceslow-fat ricotta 10ouncesfrozen chopped spinach thawed and squeezed dry1⁄2cupgrated Parmesan (2 ounces) divided1largeegg lightly beatenCoarse salt and pepper 7cupsmarinara sauce divided15no-boil lasagna noodles (3/4 pound total)1cupshredded part-skim mozzarella (4 ounces) divided

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Instructions

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Preheat oven to 375 degrees. In large pot of boiling water, cook zucchini until just softened, 3 to 4 minutes. Drain and let dry on a paper-towel-lined baking sheet.Stir together ricotta, spinach, 1/4 cup Parmesan, egg, 2 teaspoons salt, and 1/2 teaspoon pepper. Spread 1 cup marinara in a 9-by-13-inch baking dish. Top with 3 noodles, one-quarter the ricotta mixture, one-quarter the zucchini, and 1 cup tomato sauce; repeat three times. Top with remaining 3 noodles, 2 cups marinara, and 1/2 cup mozzarella.Cover with parchment-lined foil and bake 30 minutes. Uncover and sprinkle with remaining 1/2 cup mozzarella and 1/4 cup Parmesan; bake 20 minutes more. Let cool 10 to 15 minutes before serving.