Need another zucchini recipe for your summer garden’s bounty?
This zucchini lasagna is a great way to use a few zucchinis as you pick them. I cheat by using a jar of premade white sauce but you can make your own bechamel if you prefer. Enjoy!
Ingredients
For the Zucchini & Veggies:3-4
2-3 medium to large zucchini
1 tbsp salt (for drawing out moisture)
1 tbsp olive oil
2 cups baby spinach, roughly chopped
For the Ricotta Filling:
15 oz low fat ricotta cheese
1 large egg
1/4 cup fresh basil, chopped or 1 tbsp. dried Italian seasoning
1/2 Parmesan cheese
1/2 tsp. black pepper
For assembly:
2 cups skim milk mozzarella
Handful of fresh basil
Directions:
Preheat oven to 375
Prepare a 8″ square baking dish with non-stick spray. Slice zucchini long ways into thin strips with very sharp knife or mandolin. Place in a single layer on paper towels and sprinkle with sparse amount of salt to draw out some of the moisture.(Be careful not to use too much salt as the parmesan with have enough for the whole dish.)Let your zucchini “noodles rest for about 20 minutes while you make your white sauce and ricotta filling. For filling combine all ingredients and mix until combined.
Pat zucchini completely dry with a fresh paper towel.
Spread a thin layer of your white sauce on the bottom of baking dish. Add a single layer of zucchini slices, slightly overlapping them. Spread a portion of the ricotta mixture over the zucchini, sprinkle with some chopped spinach, and ladle a layer of white sauce on top .Repeat these layers until all the ingredients are used, ending with a final layer of zucchini topped with white sauce and a generous blanket of mozzarella cheese.
Cover the baking dish loosely with aluminum foil and bake for 35-40 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbling and golden brown on top.
NUTRITION INFO
Serving size: 1 4×4″ square of lasagna
Calories: 175
Carbohydrates: 4g
Protein: 12g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 46mg
Sodium: 292mg
Potassium: 209mg
Fiber: 1g
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