Very Vegetable Lasagna

Name: Very Vegetable Lasagna
Prep time: 30 min
Total time: 1 min
Ingredients: 2 pounds zucchini (about 4 medium), cut lengthwise into 1/4-inch slices; 15 ounces low-fat ricotta; 10 ounces frozen chopped spinach, thawed and squeezed dry; 1/2 cup grated Parmesan (2 ounces), divided; 1 large egg, lightly beaten; Coarse salt and pepper; 7 cups marinara sauce, divided; 15 no-boil lasagna noodles (3/4 pound total); 1 cup shredded part-skim mozzarella (4 ounces), divided

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Prep Time: 30 minutes

Total: 1 hours, 15 minutes

Author : Martha Stewart

Ingredients

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2 pounds zucchini (about 4 medium), cut lengthwise into 1/4-inch slices15 ounces low-fat ricotta10 ounces frozen chopped spinach, thawed and squeezed dry1/2 cup grated Parmesan (2 ounces), divided1 large egg, lightly beatenCoarse salt and pepper7 cups marinara sauce, divided15 no-boil lasagna noodles (3/4 pound total)1 cup shredded part-skim mozzarella (4 ounces), divided

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.