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:
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
- Preheat oven to 350°F.
- In a bowl, combine ricotta cheese with egg, ½ cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach.
- Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce.
- Top with a single layer of noodles (about 3 strips per layer).
- Spread half of ricotta cheese mix and arrange half of zucchini on top.
- Add another layer of sauce.
- Top with noodles, second layer of ricotta cheese mix, then remaining zucchini.
- Add another layer of noodles, spread with marinara sauce, and top with remaining mozzarella and Parmesan cheeses.
- Cover with nonstick foil and bake 30 minutes; uncover and bake an additional 20 minutes or until browned.
- Let stand 10 minutes before cutting.
Thanks, I saw this in the waiting room Web MD magazine but couldn't find it online. Looks so yummy! Thanks for posting.ReplyDelete
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!!! :DReplyDelete
made this last night -- my husband loved it! thanks for the recipe :-)ReplyDelete
Super yummy!eating it right now:) Simple and delicious.ReplyDelete
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
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
Yes I have it comes out the same as when you made it.Delete
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
This looks so yummy, I could eat it right now !! I definately have to try this. Thanks for posting.ReplyDelete
Going to make this for the weekend. Thanks for posting. Always love veg alternatives to classic meat dishes.ReplyDelete
Do you cook the noodles beforehand and then place or put the uncooked noodles on and let them cook in the sauce? -kmReplyDelete
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
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
I want to freeze it after cooking it and then reheating it?ReplyDelete
Do you recommend to freeze?
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
Our family has made this dish a number of times for church potlucks (all vegetarian fare) or just for us at home, and we love it! We are big fans of zucchini and spinach - a perfect combination! Very easy to assemble, thanks for posting :)ReplyDelete