Zucchini Lasagna (Mya)

By cmschnettler

Ingredients

• For the zoodles:
• 3 Large zucchini
• 1 Tbsp Salt
• For the lasagna:
• I package frozen, chopped spinach,squeezed dry
• 1 Cup Onion, diced (1 small onion)
• 1 8 oz. package fresh mushrooms, sliced
• 2 Tbsps Olive oil
• 1 tsp Salt
• pepper
• 1 1/2 Tbsps Fresh garlic, diced
• 1 14 oz Jar of pizza sauce
• 1 15 oz Container of light or fat-free ricotta cheese
• 1 Large egg
• 8 oz Light Mozzarella cheese, grated
• 2 Tbsps Parmesan Cheese (I use that really fine, pre-grated stuff)
• 1 can drained, sliced black olives

Details

Servings 8
Preparation time 40mins
Cooking time 100mins
Adapted from foodfaithfitness.com

Preparation

Step 1

Preheat the oven to 350 degrees.
Using a mandolin, slice the zucchini into thin slices, about 1/8 inch thick,
Lay them out flat onto a cookie sheet and sprinkle with 1 Tbsp salt.
Bake them for 10-15 minutes, until just lightly beginning to brown, to get all the moisture out. Set aside.
In a large pan, heat the olive oil over medium/high heat. Add in the diced onion, mushrooms, diced garlic, 1 tsp of salt, and a pinch of pepper. Cook until the onion & mushrooms are soft.
Beat together the ricotta cheese, egg and another pinch of pepper. Set aside.
Spray a 9x13 inch baking dish with cooking spray.
Start by pouring half the jar of pizza sauce on the bottom, followed by half the onion & mushrooms, then layer half the zucchini noodles, half the ricotta mixture, half the spinach,and finish with half the grated mozzarella cheese.
Repeat the layers once more, except add the sliced olives on top of the last layer of mozzarella. Sprinkle with 2 Tbsp Parmesan cheese.
Turn the oven up to 375 and cover the lasagna with tin foil.
Bake, covered, for 45 minutes. Uncover and bake another 10 minutes.
Turn the broiler up to HIGH and broil for 2-3 minutes more, until the top is golden brown and bubbly