Ingredients

The following ingredients have 9 Servings
  • 1 tablespoon extra virgin olive oil
  • ½ onion (finely chopped)
  • 4 garlic cloves (crushed)
  • 2 tablespoons tomato paste
  • 1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes
  • Salt and ground fresh black pepper to taste
  • 1 tablespoon fresh basil (chopped)
  • 3 cups spinach
  • 15 ounces part-skim ricotta
  • 1 large egg
  • ½ cup freshly grated Parmesan cheese
  • 4 medium zucchini (sliced ⅛-inch thick)
  • 16 ounces part-skim mozzarella cheese (shredded)
  • ½ teaspoon parsley (chopped)

Instruction

  • In a saucepan, heat the olive oil over medium heat. Add the onions, and cook 4-5 minutes until they are soft and golden. Add the garlic, and sauté, being careful not to burn the garlic. Add the tomato paste and stir well.
  • Add the chopped tomatoes, including the juice in case you are using canned tomatoes. Add salt and ground fresh black pepper. Bring to a low simmer, cover, and cook for 25-30 minutes.
  • Finally, remove from the heat, and add the fresh basil and spinach. Stir well. Adjust the seasoning if necessary.
  • Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. Broil for 5-8 minutes. Remove from the oven. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. (This part is very important to avoid the lasagna becoming too soupy.)
  • Preheat the oven to 375°F. In a medium bowl, mix the ricotta cheese, Parmesan cheese, and egg. Stir well.
  • In a 9x13 casserole, spread some tomato-spinach sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. Repeat the layers until all your ingredients are used.
  • Top with sauce and mozzarella.
  • Cover the casserole dish with aluminum foil, and bake for 30 minutes. Uncover, and cook an additional 10-15 minutes.
  • Let stand about 10 minutes before serving. Garnish with parsley.