Zucchini Noodle Veggie Lasagna
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 Tbsp good quality olive oil
  • 4 C crimini mushrooms, sliced
  • 5 oz fresh spinach
  • 2 large zuchinnis - sliced on madoline (see instructions)
  • 1 clove garlic, pressed
  • 1 egg, lightly beaten
  • 15 oz lowfat ricotta cheese
  • ½ tsp kosher salt
  • ½ tsp cracked pepper
  • 2½ C marinara sauce
  • 1½ C fontina cheese, grated
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat olive oil in a large sautee pan over medium heat. Add mushrooms and sautee for 7-8 minutes. Add spinach, cook down for about 1 minute until wilted. Remove from burner and set it aside.
  3. Cut ends off of the ends of the zucchinis. Using a mandolin set to the 3/16 inch setting, slice zucchini lengthwise.
  4. In a medium bowl add garlic, eggs ricotta and S&P and stir until mixed.
  5. Spread ½ C marinara sauce on the bottom of a 9X13 casserole pan. Lay half the zucchini slices lengthwise over the sauce. Spread half of the ricotta mixture over the top followed by half of the spinach mixture. Spread 1 C marinara sauce evenly over the top and sprinkle with ½ C fontina cheese. Repeat with remaining zucchini slices, ricotta, spinach, marinara and top with fontina.
  6. Bake for 30 mins until bubbly. Turn the heat uo to broil and continue cooking for approx 2-3 minutes until the cheese turns golden brown.
  7. Remove from oven and let rest for 10-15 mins before serving.
Recipe by Good Thyme Kitchen at https://www.goodthymekitchen.com/zucchini-noodle-veggie-lasagna/