Wednesday, February 3, 2010

Zucchini Spinach Vegetarian Lasagna

 

I found this recipe (and the above photo) in the Jan./Feb. 2010 issue of WebMD magazine. It can also be found at webmd.com We had it for dinner over the weekend, and have been enjoying the leftovers all week. It's a delicious alternative to traditional meat lasagna, and it's heart healthy. I love spinach and zucchini, so I had to try it. And yes, I used all Wegmans brand products! Here's the recipe:

Ingredients:

2 cups part-skim ricotta cheese (can substitute low-fat creamed cottage cheese)
1 egg
¼ cup chopped fresh parsley
1 tsp dried or 1 tbsp fresh basil
1 tsp dried or 1 tbsp fresh oregano
1 tsp garlic powder
2 cups fresh (chopped) or 10 oz frozen spinach, thawed and drained
4 cups marinara sauce, low-sodium
1 lb box lasagna noodles, (regular, whole wheat or whole grain), cooked and drained
2 large zucchini, thinly sliced
1½ cups low-fat shredded mozzarella cheese, divided
3 tbsp grated Parmesan cheese

Directions:
  1. Preheat oven to 350°F.
  2. In a bowl, combine ricotta cheese with egg, ½ cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach. 
  3. Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce.
  4. Top with a single layer of noodles (about 3 strips per layer).
  5. Spread half of ricotta cheese mix and arrange half of zucchini on top.
  6. Add another layer of sauce.
  7. Top with noodles, second layer of ricotta cheese mix, then remaining zucchini. 
  8. Add another layer of noodles, spread with marinara sauce, and top with remaining mozzarella and Parmesan cheeses.
  9. Cover with nonstick foil and bake 30 minutes; uncover and bake an additional 20 minutes or until browned.
  10. Let stand 10 minutes before cutting.
Makes: 10 servings

 
  
  
  
  
  
 
 Delicious and heart healthy!

15 comments:

  1. Thanks, I saw this in the waiting room Web MD magazine but couldn't find it online. Looks so yummy! Thanks for posting.

    ReplyDelete
  2. I made this last night for dinner! I think it's the first thing I made with zuchini that my husband loves! I will definately be making it again!!! :D

    ReplyDelete
  3. made this last night -- my husband loved it! thanks for the recipe :-)

    ReplyDelete
  4. Super yummy!eating it right now:) Simple and delicious.

    ReplyDelete
  5. omg I searched online also for this recipe that was in a webmd magazine at the doctor's office 4 years ago. SO HAPPY YOU PUT IT HERE! Now I can share with people. Mine is ready to eat in 10 minutes, took it out of the oven bubbling hot. It was supereasy to make and smells absolutely amazing!

    ReplyDelete
  6. Have you ever frozen this and pulled it out later to cook? If so, did it turn out okay? Did you defrost before, etc? Thanks!

    ReplyDelete
    Replies
    1. Yes I have it comes out the same as when you made it.

      Delete
  7. Hi Lindsay, no, I haven't actually tried freezing it before (or after) cooking. We usually end up eating it right away or I give some away. Let me know if you have success trying that. Enjoy!

    ReplyDelete
  8. This looks so yummy, I could eat it right now !! I definately have to try this. Thanks for posting.

    ReplyDelete
  9. Going to make this for the weekend. Thanks for posting. Always love veg alternatives to classic meat dishes.

    ReplyDelete
  10. Do you cook the noodles beforehand and then place or put the uncooked noodles on and let them cook in the sauce? -km

    ReplyDelete
    Replies
    1. I'm so sorry for the delay in my response! If using dry boxed noodles, I cook them first before assembling the lasagna. If using refrigerated higher quality noodles, I do not cook them before assembling the lasagna. I hope you enjoy this recipe!

      Delete
  11. I loved this recipe! I added yellow squash, onions, and vegan Italian sausage and it added just the right touch. I didn't read the part about cooking the noodles first haha (first time making lasagne) so I used uncooked noodles, and it turned out perfect, I don't know how but the noodles were perfectly cooked however I did let it go for an extra 15 min because my cheese hadn't browned as much as I wanted it to. Thanks for the inspiration to this perfect vegetarian lasagna.

    ReplyDelete
  12. I want to freeze it after cooking it and then reheating it?
    Do you recommend to freeze?

    ReplyDelete
    Replies
    1. Thank you for your question! I have not frozen it before because we usually eat all of it in a week, but other people have frozen it and said it turns out just fine. Enjoy!

      Delete

Thank you!