This is what happens when the garden is overflowing with zucchini and spinach, a delicious and wonderful lasagna.
This recipe makes two deep half pans.
- 1 (12 oz) package Oven ready lasagna (no need to boil noodles or fresh or regular lasagna noodles but omit the water for fresh or pre-boiled noodles)
- 2 lbs. Ricotta cheese (skim, part-skim, whole...doesn't matter)
- 4 cups shredded Mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 2 eggs
- 1 large bunch of fresh basil, chopped
- fresh ground pepper
- 3 large zucchini, sliced lengthwise about finger thickness
- 2 cups fresh chopped spinach
- 8 cups homemade Bolognese sauce (meat sauce) or other very thick sauce of your choice
- 2 cups water (need to add to the sauce because I use the no-boil noodles and need the extra liquid but omit if you use fresh or pre-boil your noodles)
Preheat oven to 375 degrees.
In medium bowl combine Ricotta, 1 cup Mozzarella cheese, 1/4 cup Parmesan cheese, eggs, and about 2/3 of the basil, a couple of grinds of both salt and pepper. Mix well.
In another medium bowl combine the spaghetti sauce and water. Mix well.
In each pan: Spread 1 1/2 cups of meat sauce, place 1/4 of the package (4 pieces) of lasagna noodles over the sauce in each pan, spread 1/4 of the Ricotta cheese mixture over lasagna; top with 1/4 of the chopped spinach followed by 1/4 of the sliced zucchini. Add a layer of your meat sauce topped with 1/4 of the remaining Mozzarella and 1/4 of the remaining Parmesan. Repeat layering once, lasagna noodle, Ricotta mixture, spinach, zucchini, sauce and finishing with the Mozzarella and Parmesan cheese.
Wrap the lasagna tightly with heavy duty or a double layer of foil which you tent up a bit so that it doesn't lay on and stick to the cheese.
Bake for 75 minutes covered or until the lasagna is fork tender. Remove the foil and if cheese is not golden and brown, keep foil off and put lasagna back in the oven for 10 minutes or so until it reaches the desired color.
Let stand for at least 10 minutes before cutting and serving.
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