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!