Craving a quick, delicious meal? Our Veggie Lasagna is your answer! This dish is bursting with fresh produce and cheese. It's a family favorite that'll have everyone asking for seconds. Try it and see why it's one of our most loved meals!
– 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 – ¼ cup fresh basil – ¼ cup fresh parsley – ½ teaspoon crushed red pepper – 24 ounces marinara – 12 ounces part-skim mozzarella – 12 ounces lasagna noodles
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.
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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.
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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.
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Coat a 13 x 9 casserole dish with cooking spray and spread ½ cup of the Marinara on the bottom.
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Top with a layer of noodles, a layer of zucchini, ½ of the ricotta mixture and mozzarella.
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Spread ⅓ of the remaining marinara and repeat the layers.
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End with a layer of noodles, marinara and remaining mozzarella cheese. Bake for 30 minutes. Allow to cool for 15 minutes prior to serving.
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