Spinach Zucchini Lasagna (Vegetarian)

Recipe by Lalaloula
READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • For the veggie layer
  • 12
    tablespoon oil
  • 2
    garlic cloves, minced
  • 750
    g zucchini, chopped
  • 750
    g frozen chopped spinach, defrosted and liquid squeezed out
  • 14
    teaspoon cayenne pepper
  • 14
    teaspoon paprika
  • 1
    teaspoon mixed Italian herbs
  • salt and black pepper
  • For the white sauce
  • 200
    g yogurt (low-fat is fine)
  • 5
    tablespoons cheese, grated (use your favourite)
  • For the red sauce
  • 1
    (400 g) jar pasta sauce, arrabiata flavour (meaning hot)
  • 1
    (400 g) jar pasta sauce, with basil (or other herbs)
  • For Assembly
  • 300
    g lasagna noodles (the no boil kind)
  • 5
    tablespoons cheese, shredded (use your favourite)

DIRECTIONS

  • In a big pan heat the oil. Saute garlic until nicely browned.
  • Add zucchini and spinach and saute until nearly done (about 10 minutes).
  • Season and allow to cool a tad.
  • Make the white sauce by combining ricotta, yogurt and cheese. Add this to the vegetable mixture and stir to combine. The yogurt might curdle, but that is fine.
  • Now make the red sauce by mixing both pasta sauces together.
  • For assembly start by spreading enough of the red sauce in your baking dish (I used a rectangular 22X35 cm/ 9X13 inch dish). Follow with the veggie white sauce mixture and then add a layer of lasagna noodles. Repeat until everything is used up making sure to end with a layer of sauce.
  • Sprinkle top with the remaining 5 tbs of cheese.
  • Bake in the preheated oven at 200°C/400°F for 20-30 minutes or until cooked through and bubbling.
  • Allow to stand in the pan for 5 minutes, then enjoy. :).