Spinach and zucchini lasagna 

This was so good, hubby and I crushed the entire pan! No leftovers here.


1 TBSP Olive oil 

1/2 yellow onion, chopped

1 1/2 Beefsteak tomatoes, chopped

15oz Roasted garlic pasta sauce

Salt and Pepper to taste 

3 cups fresh Spinach

2 zucchini, cut long ways

15oz Ricotta cheese

1/4 cup Parmesan cheese 

1 large egg

1/2 tsp Italian seasoning

16oz Mozzarella cheese, shredded

Preheat oven to 375°F

Step 1: Sauté onions in oil until soft and golden brown.

Step 2: Add tomatoes and tomato sauce. Simmer about 20 minutes, until reduced some.

Step 3: Add spinach, salt and pepper to taste, and remove from heat.

Step 4: Mix ricotta cheese, parmesan cheese, Italian seasoning, and egg in medium bowl.

Step 5: Layer a 9×11 glass pan as such: tomato sauce, 1 layer zucchini slices, ricotta mixture, mozzarella cheese. Repeat until you run out. Top with remaining mozzarella cheese.

Step 6: Bake for 30 minutes, covered. Remove covering and bake for another 10 minutes. It will be really hot once done, so let sit for 5-10 minutes. 


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