Tuesday 22 May 2012

Amazing!!!!!!!

Spinach and Zucchini Lasagna

Ingredients:
Pasta Sauce (homemade or store bought)
Lasagna sheets (again, homemade or store bought)
10 oz box of frozen chopped spinach defrosted and squeezed dry
32 ounce skim ricotta
½ cup shredded mozzarella + more to top the lasagna
½ cup grated Parmesan
¼ tsp nutmeg
Zucchini (or combination of zucchini, squash, and any other veggies you want!)

Prep ingredients:
Preheat the oven to 425°

Cook up lasagna noodles.

Stir together ricotta mix. I used ricotta, spinach, mozzarella, paremesan and nutmeg.

Roast Veggies: Slice veggies thin, roast in olive oil, salt, pepper, chile flakes and dried herbs at 400° for about 30 minutes.

Prep Lasagna:
Spoon a thin layer of your sauce in the bottom of a buttered 9-by-13 pan. Add a layer of lasagna noodles, then a layer of the ricotta mixture, then a layer of veggies. Repeat—sauce, pasta, ricotta, veggies (Kristin also utilized a layer of fresh mozzarella). Top with sauce and a sprinkle of mozzarella cheese. Bake at 425° for 35 to 45 minutes

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