I will be making this dish again in the next couple of weeks. It was delicious. It tasted so decadent, but really it had mostly wholesome ingredients!!!
Where did my inspiration come from? Well, PB and I have been discussing ways to spend less time in the kitchen after work. I have been an over-eager new wife trying to make elaborate meals for my husband every night. Although the meals have been good, the dishes have not been! No one wants to spend an hour cleaning the dishes and kitchen after dinner every night! The solution- meals I know I can double in size that will taste equally delicious the second day. What better meal for that than lasagna? This is a great recipe to try as school starts and life gets…. busy. I made two versions of this, one for the hungrier and one for just the hungry. We were able to entertain two friends for lunch on Sunday (I made it Sunday morning) and still have enough for dinner Monday and STILL have leftovers!!!!
It took me about 1 hour to prepare the ingredients from start to finish, but again that was for a large quantity! Here is the recipe for the nonsagna, changes to the recipe for the lasagna version are below. What’s better than a healthier version of lasagna that takes little time to make and feeds you for days?
3 medium zucchini, washed and sliced lengthwise*
1 package of frozen defrosted chopped spinach with the water squeezed out
15 oz low fat ricotta cheese
1 egg white
3 cups homemade tomato sauce or crushed tomatoes from a can
1/4 cup panko bread crumbs
1/4 cup parmigiano reggiano
kosher salt & pepper
1/2 tablespoon crushed red pepper
*I used my mandoline to make perfect 1/4 inch slices which made the nonsagna very even!!! If you have a mandoline I suggest using it!
Preheat the oven to 375 degrees. Using a spatula, lightly mix the ricotta, egg white, spinach, crushed red pepper, salt and pepper. Layer a 13″ x 9″ baking pan in the following order: 1/3 sauce, 1/3 zucchini slices in a single row, 1/3 ricotta mixture, repeat. Top the final layer with the panko bread crumbs and parmigiano reggiano. Cover with foil and bake for 35 minutes. Set the oven to broil, remove the foil, and broil for 5 minutes.
***To cook this with the pasta, just add whole wheat lasagna sheets in the layering process. For a 13 x 9 inch pan I used 12 sheets of no boil lasagna. Make sure to compensate for the no boil lasagna by adding extra sauce.
****I topped the final layer with a few leftover pieces of zucchini before adding the panko/cheese topping.
I wish you all a safe and happy Labor Day Weekend! Congrats to Heather who is now auntie to Shiloh Lily!!!
Come visit me Monday night for a super duper fun giveaway! Hint: It’s one of my latest obsessions. Can you guess what it is???