Ingredients:
- 2 large zucchini
- 1 egg
- 1 (15 ounce) container ricotta cheese
- 2 tablespoons chopped fresh parsley
- 1 (16 ounce) package frozen chopped spinach, thawed and drained
- 8 ounces shredded mozzarella cheese
- 8 ounces grated Parmesan cheese
Instructions:
1. Prepare your favorite spaghetti or marinara sauce; set aside.
2. Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9×13 inch baking pan.
3. Shred zucchini using box grater or food processer. Using a clean kitchen towel or cheese cloth, squeeze the zucchini as dry as possible; set aside.
4. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined.
5. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the shredded zucchini, 1/2 the ricotta mixture, all of the spinach, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil.
6. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F, and bake an additional 15 minutes. Let stand for 5 minutes before serving.
Speak Your Mind