This is a noodle-free lasagna recipe. It uses zucchini instead of noodles. As a result, you get more potassium and vitamin A. This recipe is a great way to reduce the fat and calories normally found in traditional lasagna. Feel free to make substitutions to include your favorite vegetables.
Vegetable oil cooking spray
1/2 pound (7 1/2 cups) fresh spinach
2 pounds zucchini, cut lengthwise into 1/8-inch-thick slices
15 oz part-skim ricotta
1 egg white
1/2 cup grated reduced-fat Parmesan
2 tablespoons chopped fresh basil
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 can (14.5oz) whole peeled tomatoes
1/2 small yellow or red onion, quartered
1 clove garlic
1/4 teaspoon freshly ground black pepper
1 cup grated part-skim mozzarella
Heat oven to 425 degrees. Coat an 8″x 8″ baking pan with cooking spray. Coat a large skillet with cooking spray; heat over high heat. Add spinach; stir until leaves wilt, about 5 minutes. Place in a colander. Coat skillet with cooking spray again; heat over high heat. Cook zucchini in batches, 2 to 3 minutes per side; drain on paper towels. Squeeze excess moisture from spinach. Mix spinach, ricotta, egg white, 1/4 cup of the Parmesan, basil, 1/2 teaspoon of the salt and nutmeg in a bowl; set aside.
Puree tomatoes, onion, garlic, pepper and remaining 1/2 teaspoon salt in a food processor. Spread half the sauce on the bottom of the pan. Layer zucchini on top, then half the ricotta mixture. Add a layer of zucchini and remaining half of ricotta and sauce. Sprinkle with mozzarella and remaining 1/4 cup Parmesan. Bake, uncovered, until cheese browns, about 30 minutes. Cool slightly before cutting.
Servings: Serves 4
Original recipe available at http://www.self.com/