Spin healthy into luscious with this Zucchini Ribbon Lasagna Delight. Thin slices of zucchini rolled around creamy ricotta and nutritious spinach, nestled in a bed of rich tomato sauce, then baked to perfection with a blanket of golden, bubbly cheese. Adding a sprinkle of fresh basil lifts the visua...
Spread 1/2 cup of tomato sauce evenly at the bottom of a 9 x 9-inch baking dish.
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Arrange the zucchini slices in a single layer on a clean kitchen towel, sprinkle with salt and set aside for 15 minutes. This draws out the moisture from the zucchini.
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Warm a non-stick skillet over medium heat and wilt the spinach for about 2 minutes, then remove from heat to cool.
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In a bowl, combine the cooled spinach, ricotta, Parmesan, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until you have a homogenous mixture.
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Pat dry the zucchini slices with paper towels, then spoon a portion of the ricotta mixture onto each slice.
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Roll up the zucchini slices tightly and place them seam-side down in the prepared baking dish.
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Pour the remaining tomato sauce over the zucchini rolls and sprinkle the mozzarella cheese evenly on top.
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Bake the dish in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly, and the zucchini is tender.
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Finish off the dish by garnishing the cooked lasagna with fresh basil just before serving.