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-   -   Zucchini-Spinach Lasagne (Look Ma, No Noodles!) (http://www.3fatchicks.com/forum/entrees/179746-zucchini-spinach-lasagne-look-ma-no-noodles.html)

Teachyrchildren 08-21-2009 10:27 AM

Zucchini-Spinach Lasagne (Look Ma, No Noodles!)
 
1 Attachment(s)
Zucchini-Spinach Lasagne, Minus the Pasta
Four servings

4 zucchini or summer squash, washed
oil spray

tomato sauce--a good bottled one, or homemade
1 tsp. olive oil
1 onion, sliced
2 cloves garlic, minced
1 cup skim or lowfat ricotta
1/2 frozen package chopped spinach--defrosted, and all the water squeezed out (or enough fresh spinach wilted, get about 1/2 cup)
salt and pepper
Parmesean--1/4 cup freshly grated
1/4 cup shredded mozzerella


Spray a nonstick baking sheet with oil. Carefully slice the zucchini the long way, so you get long, thin strips. Lay them on the sheet, and spray with more oil. Salt and pepper, and place in a 350 oven for 15 minutes, until soft. Don't let them burn.

Meanwhile, saute the onion in a teaspoon of oil until soft. Add the garlic, and saute for another minute. Cool off a bit, then mix in the drained spinach (it's important to get the spinach as dry as possible or everything will get soggy). Mix the spinach mixture into the ricotta, add the parmesean and mozzerella, and add a good amount of salt and pepper to taste.

In an 8x8 baking dish, spoon enough sauce to coat the bottom. Place a layer of zucchini on, and spread a thin layer of the ricotta-spinach mixture on top. Don't worry about covering everything perfectly, as the cheese melts it'll spread.

Spoon some sauce on top, then another layer of zucchini, the ricotta-spinach, and then sauce again. (I made two layers, next time I'd make more zucchini for three layers) Sprinkle some parmesean on top, and bake uncovered in a 350 oven for 1/2 hour. Let rest 10 minutes before cutting.

Onederchic 08-21-2009 10:59 AM

That looks pretty good, thanks for sharing :D :cheer:

gggirls 08-22-2009 07:43 PM

I just put this in the oven - can't wait!

Teachyrchildren 08-24-2009 07:54 AM

Hope you enjoy it! I had leftover ricotta mixture that I used to top tomato halves, put in a hot oven until the tomato softened and cheese browned a bit. Pretty tasty.

blueberry3 08-24-2009 04:55 PM

yeah thanks for sharing -- can't wait to try that one out!

chickybird 02-25-2010 12:19 PM

I just made this, and it was awesome! My DH and parents loved it too! thank you:0

Amy9 10-20-2010 03:01 PM

this looks like a keeper!!! No meat!! No Noodles!! I am all over this. Oh! and it looks super EASY!!! Does it freeze well...?

Thanks for sharing!!!!

kittycat40 10-20-2010 03:12 PM

looks gorgeous and deeelish :) thx!

Oh_Canada 11-22-2010 01:07 PM

Mmmmmmm
 
this is amazing had it last night.... ty ty ty ty :hug::hug::hug:

Parenthesis 04-11-2011 10:42 PM

I'll be trying this one!

ImOnAMission 06-21-2011 11:32 AM

I'm definitely going to try this one out!

Thanks for the recipe!

amandie 06-21-2011 01:24 PM

I know this is an old thread but this looks SO good! I gotta try this!!

Ruthxxx 06-21-2011 01:27 PM

A keeper for sure. I am sure it will freeze well.

celrae 06-21-2011 01:36 PM

Looks Great! I have been making mock pasta with thinly sliced roasted veggies as noodles and sauce. Yummy:carrot:

amandie 05-16-2012 07:55 PM

Bump! I made this tonight using zucchini and it was SO good!


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