Best Zucchini Lasagna Food

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI

Ingredients:

• 2 tablespoons extra virgin olive oil
• 2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
• Salt and freshly ground black pepper to taste
• 1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
• 3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
• 8 ounces ricotta cheese
• 1 egg
• 2 tablespoons water
• Pinch of cinnamon
• 7 to 8 ounces no-boil lasagna
• 4 ounces (1 cup) freshly grated Parmesan

Steps:

• Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
• Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
• Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
• Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
• Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

ZUCCHINI LASAGNA

Ingredients:

• 1 pound lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) tomato sauce
• 1 large egg, lightly beaten
• 1 cup 2% cottage cheese
• 4 medium zucchini (about 1-3/4 pounds)
• 3 tablespoons all-purpose flour
• 1 cup shredded part-skim mozzarella cheese
• Additional shredded mozzarella cheese, optional

Steps:

• Preheat oven to 375°. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to a boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese., Trim ends of zucchini; cut lengthwise into 1/4-in.-thick slices. Layer half the slices in a 13x9-in. baking dish coated with cooking spray; dust with half the flour. Top with cottage cheese mixture and half the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese., Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving.