Noodle-free, Meat-free Lasagna
Serves 4
• Cooking Spray
• 1/2 lb (7.5 cups) fresh spinach (you could easily use frozen whole leaf spinach)
• 2 lb Zucchini, cut lengthwise into 1/8 inch thick slices
• 15 oz part-skim ricotta
• 1 egg white
• 1/2 c grated Parmesan
• 2 tbsp chopped fresh basil
• 1 tsp salt
• 1/4 tsp nutmeg
• 1 can (14.5 oz) whole peeled tomatoes
• 1/2 small yellow or red onion
• 1 clove garlic
• 1/4 tsp black pepper
• 1 c grated part skim mozzarella
Heat oven to 425.
Coat an 8" x 8" baking pan with cooking spray.
Coat a large skillet with cooking spray, heat over high heat. Add spinach. Stir until leaves wilt (this was easiest to do using tongs), about 5 minutes. Place in a colander to drain.
Coat skillet with cooking spray again; heat over high heat. Cook zucchini in batches, 2-3 min per side. Drain on paper towels.
Squeeze excess moisture from spinach. Mix spinach, ricotta, egg white, 1/4 cup of the Parmesan, basil, 1/2 tsp of the salt and nutmeg in a bowl; set aside.
Puree tomatoes, onion, garlic, pepper and remaining 1/2 tsp salt in food processor.
Spread 1/2 the sauce on bottom of pan. Layer zucchini on top like you would with noodles, then 1/2 the ricotta mixture (i just dug in with my hands bc it's hard to spread around with a spoon). Add a layer of zucchini and remaining half of ricotta and sauce (ending with sauce). add mozzarella and remaining 1/4 cup Parmesan. Bake, uncovered, until cheese browns...about 30 min. Let it sit for 10 min or so before cutting so it sets up.
