Zucchini-Spinach Lasagne, Minus the Pasta
4 zucchini or summer squash, washed
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.