Recipe by DbKnadler
This is what I put together for dinner tonight out of things I had on hand. I am crossing my fingers that the kids will eat it and like it. Just a warning, because of all the fresh veggies this will turn out a bit soupy. Edit: March 31st (to add instructions for spinach)
Top Review by Rae-Rae
I made some modifications to the original recipe, I cut out 1/2 teaspoon of garlic powder. I also noticed that no where in the instructions does it say where the spinach should be layered in. I put the spinach right before the marinara, but I recommend doing it after the zucchini and before the tomatoes. As a tip, add about half of the oregano in the recipe and put half of it in while you are layering. The recipe is great, but the oregano was overwhelming and I had to wing it a few times. Great healthy alternative to regular lasagna.
- 2 small zucchini
- 2 large roma tomatoes
- 1⁄4 sweet onion
- 3 ounces Baby Spinach, fresh
- 1 (25 1/2 ounce) jar marinara sauce
- 8 ounces mozzarella cheese
- 1⁄2 cup parmesan cheese, real
- 1 tablespoon oregano
- 1 1⁄2 teaspoons garlic powder
Directions See How It's Made
- Using a mandolin, slice the zucchini lengthwise to resemble lasagna noodles, slice tomatoes and onion as well. Shredd the cheese.
- Preheat oven to 375 degrees farenheit, and spray a 9x13 pan with olive oil.
- Start by laying one layer of zucchini into pan followed by adding half the spinach, half of the tomatoes, and half of the onions. Spread half of the marinara over veggies, and sprinkle on the garlic powder. Layer in half of the mozzarella cheese and sprinkle on half of the parmesan. Repeat layers of veggies and top with marinara. Add remaining layer of zucchini and follow with remaining half of mozzarella and parmesan cheeses. Sprinkle oregano over the top.
- Cover with foil and bake in preheated oven for about 30 minutes. Remove foil, let bake additional 15 minutes to allow cheese to brown a bit.