Ingredients: |
Ingredients: Zucchini Noodles:
3-4 medium zucchini
extra virgin olive oil, as needed (a spray version works as well)
Sauteed Vegetables:
2 tablespoons extra virgin olive oil
1 white onion, chopped
1 red bell pepper, chopped
8 ounces mushrooms (I used baby bella), chopped
3 large handfuls fresh baby spinach
24 ounces marinara sauce
Ricotta Cheese Layer:
1 cup ricotta cheese
1 cup shredded mozzarella cheese
2 eggs
Topping:
1 cup shredded mozzarella cheese
herbs such as basil, oregano, chives, dill, thyme, or Italian seasoning
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Directions: |
Directions:For Zucchini Noodles (optional pre-baking, see notes):
1. Preheat oven to 450°F.
2. Thinly and evenly slice your zucchini lengthwise into long noodles (like lasagna noodles would be), ⅛ inch thick if possible. To remove excess moisture, place on paper towels, sprinkle with salt and let sit for 10 minutes. Use paper towels to blot excess water/salt and place on baking sheet.
3. Skip to next step if not pre-baking. If you are doing the pre-baking step, spray zucchini noodles lightly with olive and bake for 450°F for 15 minutes. Option to end with 3 minutes of high broil to add an extra crispness, but watch carefully for burning!
For Sauteed Vegetables:
1. Meanwhile, heat oil in a medium sized stove pot over medium-high heat. Once hot, add chopped onion and saute for about 2 minutes. Add inbell pepper and mushrooms and saute for another 3-5 minutes until tender. Add in spinach leaves until wilted, about 1 minute.
2. Remove vegetables from heat and stir in sauce.
For the Ricotta Cheese Layer:
1. In a small bowl, mix together ricotta cheese, eggs and mozzarella cheese.
Make the Lasagna:
1. In a 9x13 casserole pan, spoon a small amount of the sauce mixture to slightly cover the bottom of dish. Then layer as follows:
2. Layer 1: Add half the zucchini slices.
3. Layer 2: Half the ricotta cheese mixture.
4. Layer 3: Half the sauce and vegetables.
5. Layer 4: The remaining zucchini slices
6. Layer 5: The remaining ricotta cheese mixture
7. Layer 6: The remaining sauce + vegetable mixture
8. Cover the casserole with foil, reduce oven heat to 375°F and bake for about 30-35 minutes. (10-15 minutes longer if not pre-baking the zucchini slices). Remove foil, top with remaining 1 cup cheese and bake for an additional 10 minutes until cheese is melted. |
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