Ingredients

The following ingredients have 4 Servings
  • 1 pound zucchini (trimmed and sliced thin lengthwise)
  • 9 ounces fresh spinach (chopped)
  • 24 ounces ricotta cheese
  • 3 ounces parmesan (rennet free (vegetarian))
  • 1 egg (beaten)
  • 2 teaspoons minced garlic
  • 1/4 cup fresh basil
  • 1/4 cup fresh parsley
  • 1/2 teaspoon crushed red pepper
  • 24 ounces marinara
  • 12 ounces part-skim mozzarella
  • 12 ounces gluten free lasagna noodles (cooked according to package directions)

Instruction

  • Heat a skillet to medium heat and spray with oil. Season zucchini strips with salt and pepper. Cook for 8 to 10 minutes. (The cooking time will vary according to how thinly you slice your zucchini.) Remove from heat and set aside.
  • Spray the pan again and add the spinach. Cook until the spinach wilts. Transfer to a plate lined with a clean towel and squeeze out excess moisture.
  • Preheat an oven to 350 degrees.
  • In a medium bowl, combine ricotta cheese, Parmesan, egg, garlic, basil, parsley and crushed red pepper. Stir in spinach and season with salt and pepper.
  • Coat a 13 x 9 casserole dish with cooking spray and spread 1/2 cup of the  Marinara on the bottom.
  • Top with a layer of noodles, a layer of zucchini, 1/2 of the ricotta mixture and mozzarella.
  • Spread 1/3 of the remaining marinara and repeat the layers.
  • End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.