EASY VEGETABLE LASAGNA RECIPE

1 pound zucchini trimmed and finely chopped along

9 ounces of fresh chopped spinach

24 oz ricotta cheese

3 oz parmesan

1 beaten egg

2 teaspoons minced garlic

1/4 cup fresh basil

1/4 cup fresh parsley

1/2 teaspoon chopped red pepper

24 oz marinara

12 ounces of partially defatted mozzarella

12 ounces gluten-free lasagna noodles cooked according to package instructions

Heat the pan to medium temperature and spray with oil. Season strips of zucchini with salt and pepper. Cook for 8-10 minutes. (Cooking time depends on how thinly you chop the zucchini.) Remove from heat and set aside.
Spray the pan again and add the spinach. Cook until the spinach fades. Transfer to a plate lined with a clean towel, and squeeze out excess moisture.
Preheat the oven to 350 degrees.
In a medium bowl, combine ricotta cheese, parmesan, egg, garlic, basil, parsley and chopped red pepper. Add spinach and season with salt and pepper.
Brush a 13 x 9 casserole with a cooking spray and distribute 1/2 cup marinara to the bottom. Top with a layer of noodles, a layer of zucchini, 1/2 a mixture of ricotta and mozzarella. Spread 1/3 of the remaining marinar and repeat the layers. Finish with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes before serving.

This article is adapted from this site.

DAILY BEST RECIPES 09