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February 17, 2020 Edit

Easy Vegetable Lasagna Recipe

Article adapted from: inspiredtaste.net

Ingredients

1/4 cup fresh bäsil
1/4 cup fresh pärsley
1/2 teäspoon crushed red pepper
24 ounces märinärä
9 ounces fresh spinäch chopped
24 ounces ricottä cheese
3 ounces pärmesän
1 egg beäten
2 teäspoons minced gärlic
12 ounces pärt-skim mozzärellä
1 pound zucchini trimmed änd sliced thin lengthwise
12 ounces gluten free läsägnä noodles cooked äccording to päckäge directions

Instructions

First Heät ä skillet to medium heät änd spräy with oil. Seäson zucchini strips with sält änd pepper. Cook for 8 to 10 minutes. (The cooking time will väry äccording to how thinly you slice your zucchini.) Remove from heät änd set äside.
Spräy the pän ägäin änd ädd the spinäch. Cook until the spinäch wilts. Tränsfer to ä pläte lined with ä cleän towel änd squeeze out excess moisture.
Preheät än oven to 350 degrees.
In ä medium bowl, combine ricottä cheese, Pärmesän, egg, gärlic, bäsil, pärsley änd crushed red pepper. Stir in spinäch änd seäson with sält änd pepper.
Coät ä 13 x 9 cässerole dish with cooking spräy änd spreäd 1/2 cup of the Märinärä on the bottom. Top with ä läyer of noodles, ä läyer of zucchini, 1/2 of the ricottä mixture änd mozzärellä.
Spreäd 1/3 of the remäining märinärä änd repeät the läyers. End with ä läyer of noodles, märinärä änd remäining mozzärellä cheese. Bäke for 30 minutes. ällow to cool for 15 minutes prior to serving.

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