Spinach and Zucchini Lasagna

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 Tablespoon Extra Virgin Olive Oil
• ½ whole Onion, finely chopped
• 4 cloves Garlic, Crushed
• 2 Tablespoons Tomato Paste
• 28 ounces, weight Canned Crushed Tomatoes With The Juice (or You Can Use 1 ¾ Pound Of Fresh Tomatoes, Peeled, Seeded And Diced Instead Of The 28 Ounce Can)
• 1 teaspoon Salt And Pepper, to taste
• 3 cups Chopped Fresh Basil
• 15 ounces, weight Spinach
• ¼ cups Part Skim Ricotta
• 1 whole Freshly Grated Parmesan Cheese
• 4 whole Large Egg
• 16 ounces, weight Medium Zucchini, Sliced Lengthwise Into 1/8" Thick "noodles"

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large saucepan over medium heat. Add the chopped onion and cook 5 minutes until soft, then stir in the crushed garlic for 1 minute.

2. Stir in the tomato paste for 1 minute, then add the crushed tomatoes with their juice (or the peeled, seeded, diced fresh tomatoes). Season with salt and pepper to taste and simmer uncovered over low heat for 20 minutes.

3. Stir half of the chopped fresh basil into the sauce and remove from the heat.

4. Put the spinach in a pan with a splash of water and cook over medium heat until wilted, about 2 minutes. Drain, squeeze out excess liquid, and chop finely.

5. Preheat the oven to 375°F (190°C). In a bowl, mix the ricotta, half of the grated Parmesan, the eggs, the spinach, the remaining basil, and a pinch of salt and pepper.

6. Spread a thin layer of sauce over the bottom of a 9x13-inch (23x33 cm) baking dish. Arrange a single layer of zucchini slices over the sauce.

7. Spread a third of the ricotta mixture over the zucchini, then add another layer of zucchini and a third of the sauce. Repeat twice more, finishing with sauce on top.

8. Cover the dish with foil and bake for 35 minutes. Uncover, sprinkle with the remaining Parmesan, and bake 10 more minutes until the center reaches 160°F (71°C) and the top is lightly browned.

9. Let the lasagna rest for 15 minutes before cutting into 9 pieces.