5 medium zucchini, thinly sliced (about 2 1/2 lb.)
2 tablespoons olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed
6 no-boil lasagna noodles
1 (7-oz.) package shredded mozzarella cheese
Garnish: fresh basil leaves
How to Make It
Preheat oven to 425°. Stir together first 4 ingredients in a bowl.
Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
This is goood, but the ratio of cheese to vegetables is off. Too much cheese! I would use an 8 oz container of ricotta (I actually used cottage cheese bc I hate ricotta) instead of 15. Trust me. And I only used about 4-5 oz of mozz on top - just enough to cover the ricotta mixture. Otherwise, this is really good!
Super easy and delicious! In addition to zucchini I added yellow squash, sliced super thin using a mandolin. Subbed cottage cheese for the ricotta and added sliced roasted red peppers. Barilla no bake noodles were easy to use. Made too much of veggie mix so I upgraded the pan to a 9x13. Simply awesome and a perfect summer lasagna!