Vegetable Lasagna

By seanachi

This is a great, freezer friendly recipe. The filling would also be good in manicotti.

Ingredients

• 16 * 16 0z bag frozen spinach, thawed, squeezed of excess liquid
• 2 * 2 medium zucchini, grated, squeezed of excess liquid
• 16 * 16 oz part skim ricotta cheese
• 1 * 1 cup grated mozzarella
• 2 * 2 eggs beaten
• 2 * 2 cloves garlic, minced
• * salt and pepper to taste
• 1 * 1 jar marinara sauce of choice (I used Bertolli tomato and basil)
• 1 * 1 box whole wheat lasagna noodles
• 4 * 4 oz. mozzarella and 4 oz. parmesean for topping

Details

Adapted from potsandplots.wordpress.com

Preparation

Step 1

1. Put your water on to boil for the noodles.
2. Grate, thaw, squeeze zucchini and spinach as needed.
3. In a large bowl, beat the two eggs.
4. Add the ricotta and 4 oz. mozzarella. Mix well.
5. Add the spinach and zucchini. Mix well.
6. Add the garlic.
7. Add salt and pepper, to taste.
8. Add noodles to boiling water and boil for approximately 8 minutes. You want it just under aldente since it will keep cooking in the oven.
9. When noodles are done, drain and rinse in cold water (you want them cool enough to handle with your fingers.
10. In a large baking dish (at least 2 inches deep, 9x13), begin layering pasta, sauce, ricotta veggie mixture. I wound up with 3 layers of each, plus an additional layer of noodles and sauce.
11. Top with remaining cheese.
12. Bake at 350 degrees until internal temp reaches 170. I'm not quite sure how long this is, as I only partially cooked mine to give as freezer food to a friend.