VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI RECIPES

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FRESH VEGETABLE LASAGNA WITH SPINACH AND ZUCCHINI



Fresh Vegetable Lasagna with Spinach and Zucchini image

Provided by Nancy Fuller

Categories     main-dish

Total Time 2 hours 20 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 24

20 lasagna noodles
3 tablespoons olive oil 
2 shallots, roughly chopped 
3 cloves garlic, roughly chopped 
2 medium zucchini, halved lengthwise and chopped 
8 cups packed fresh spinach
3 cups fresh ricotta cheese 
2 cups finely grated Parmesan
1 1/2 teaspoons kosher salt
1/4 teaspoon ground black pepper 
1 egg 
6 cups shredded mozzarella
3 1/2 cups Chunky Marinara Sauce, recipe follows
1/4 cup olive oil
2 medium carrots, cut to 1/2-inch dice
1 stalk celery, cut to 1/2-inch dice
1 large yellow onion, cut to 1/2-inch dice
3 cloves garlic, smashed and chopped 
1 tablespoon chopped fresh oregano 
Pinch chile flakes, optional
One 28-ounce can tomato sauce puree 
One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
8 to 10 fresh basil leaves 
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees F.
  • Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
  • Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
  • In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
  • To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
  • Cover with foil and bake for 40 minutes.
  • Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
  • Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
  • Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.

LASAGNA WITH SPINACH AND ROASTED ZUCCHINI RECIPE - NY…



Lasagna With Spinach and Roasted Zucchini Recipe - NY… image

You may think of lasagna as a rich, heavy dish, but it needn’t be. There’s no need to compensate for the absence of a traditional Bolognese sauce by packing these casseroles with pounds of ricotta and grated cheese. Some of each of those elements is welcome, but I cut the usual amounts by half in this recipe, and it was plenty satisfying. You can get ahead on lasagna by making up big batches of marinara sauce and freezing it, or in a pinch use a good commercial brand. The noodles are no-boil, which really makes these lasagnas easy to assemble. They can be made ahead and reheated, or frozen.

Provided by Martha Rose Shulman

Total Time 1 hours 30 minutes

Yield 6 servings

Number Of Ingredients 11

2 tablespoons extra virgin olive oil
2 medium zucchini, cut in half crosswise, then cut lengthwise into 1/4-inch-thick slices
Salt and freshly ground black pepper to taste
1 pound bunch spinach, washed and stemmed, or 1/2 pound bagged baby spinach
3 cups marinara sauce, preferably homemade from fresh or canned tomatoes
8 ounces ricotta cheese
1 egg
2 tablespoons water
Pinch of cinnamon
7 to 8 ounces no-boil lasagna
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 450 degrees. Toss the zucchini with the olive oil and season to taste with salt and pepper. Line a baking sheet with parchment paper and top with the slices of zucchini. Place in the oven and roast 8 minutes. Remove from the oven, close the oven door and, using tongs, flip the zucchini slices over. Return to the oven for 5 minutes, or until the zucchini is tender when pierced with a knife and browned in spots. Remove from the oven and reduce the heat to 350 degrees.
  • Steam the spinach for 2 to 3 minutes above an inch of boiling water, just until it wilts. Rinse briefly with cold water, squeeze out excess water and chop coarsely.
  • Blend the ricotta cheese with the egg, water, cinnamon, salt and pepper. Set aside.
  • Lightly oil a rectangular baking pan. Spread a small spoonful of tomato sauce to cover the bottom of the pan. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, then a layer of zucchini and spinach, a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.
  • Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http//schema.org, Calories 372, UnsaturatedFatContent 8 grams, CarbohydrateContent 38 grams, FatContent 16 grams, FiberContent 6 grams, ProteinContent 21 grams, SaturatedFatContent 7 grams, SodiumContent 862 milligrams, SugarContent 6 grams, TransFatContent 0 grams

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