zucchini lasagna

Even though my kids are pretty well-rounded eaters (for the most part), I’m always trying to find ways to change things up, include more veggies, make meals big enough for 7 people and keep everyone full for a while. This recipe has become a family favorite that checks all of those boxes! On top of that, it’s super easy to throw together and we usually have the ingredients in our refrigerator and freezer. Win, win, win!

Ingredients:

4 Servings (I double this for our crew)

• 2 large zucchini

• 1 1/2 cup part-skim ricotta

• 1 large egg

• 1 cup frozen spinach (thawed and squeezed dry)

• 1 1/2 cup reduced fat mozzarella cheese; divided

• 1/8 tsp Salt

• 1 pinch nutmeg

• 1 cup low-sugar tomato sauce or marinara (we use Rao’s)

1. Preheat oven to 375*F and spray an 8x8 or 9x9 pan with cooking spray (9x12 pan if doubling the recipe)

2. Using a mandoline slicer (or a very sharp knife), slice zucchini lengthwise into 1/8-inch thick slices, set aside

3. In a medium-sized bowl, combine ricotta, egg, spinach, 1/2 cup mozzarella, salt( optional), and nutmeg (optional)

4. Layer slices of zucchini parallel to each other, so that they are slightly overlapping one another, spread a large spoonful of ricotta mixture on top of the zuccchini slices

5. Pour tomato sauce over top of the zucchini and sprinkle with mozarella cheese

6. Continue layering zucchini and tomato sauce until all slices and sauce are used

7. Sprinkle the top with mozarella cheese

8. Bake for 25 minutes

9. Let sit for 10 minutes before serving