Spinach Zucchini Noodle Lasagna
Try this Spinach Zucchini Noodle Lasagna recipe, or contribute your own.
Try this Spinach Zucchini Noodle Lasagna recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
- 1 large egg beaten
- 1/4 tsp red pepper flakes
- 1.5 cups ricotta cheese
- 3/4 cup diced red onion
- 1/3 cup grated parmesan cheese (grated not shredded!)
- 3 medium zucchinis blade a
- 2 (14oz) canned diced tomatoes no salt added
- 1 tsp dried oregano flakes
- 8 basil leaves chopped
- 3-4 cups of spinach
- Carbohydrate 6.06248231213191 g
- Cholesterol 66.1194444705399 mg
- Fat 9.2389984269747 g
- Fiber 0.444275007506212 g
- Protein 12.8513018673431 g
- Saturated Fat 5.24564559444956 g
- Serving Size 1 1 Serving (111g)
- Sodium 216.027196342061 mg
- Sugar 5.6182073046257 g
- Trans Fat 0.568541857986532 g
- Calories 159 calories
Step-by-step
- Preheat the oven to 400 degrees.
- In a large skillet over medium heat, place in the olive oil. Then, add in the garlic and red pepper flakes. Let garlic cook for 30 seconds and then add in the red onions. Let onions cook for 2 minutes and then add in the canned tomatoes, oregano, basil and season with salt and pepper. Stir to combine and then let cook, stirring occasionally, until the sauce is fully reduced, about 15 minutes. The sauce should have no excess liquid, almost to the point where it sticks to the bottom of the pan. This is important to avoid a watery lasagna at the end.
- While the sauce reduces, place a large skillet over medium heat and add in the spinach. Cook until completely wilted and set aside in a plate. Then, cook the zucchini noodles for 2 minutes, tossing frequently. Place the cooked noodles in a colander and pat dry to remove as much moisture as possible. Set aside once done.
- While the sauce is still cooking, add the ricotta, parmesan and egg to a bowl. Whisk together and set aside.
- Once the sauce is done, gather all of your prepared ingredients. Take out a casserole dish (I use 4.2 quart) and add a layer of the tomato sauce to the bottom. Then, add a layer of zucchini noodles. Then, add a layer of the ricotta mixture. Then, add in a layer oftomato sauce. Then, add in a layer of spinach, using all of the spinach. Then, add a layer of the ricotta mixture. Then, add in a layer of zucchini noodles. Then, add in the last of the tomato sauce, in a layer. Then, top with all of the mozzarella cheese.
- Cover the casserole dish with tinfoil and bake in the oven for 40 minutes. After 40 minutes, take the dish out of the oven, remove the tinfoil top and let rest for 5-10 minutes. After resting, carefully and slowly pour out as much excess liquid as possible. Then, carefully cut the lasagna into 6 equal portions. Remove these portions and plate immediately or save in individual containers in the refrigerator (or freezer). This is very important to avoid excess moisture. Enjoy immediately!
From Sheet Pasta to Garden Vegetables
Lasagna evolved in medieval Italy from layered sheets of durum wheat dough, but adapting the architectural format to water-dense vegetables requires rethinking moisture management entirely. Zucchini releases substantial internal water when exposed to heat, which transforms a structured casserole into a soup unless preemptive measures are taken. Cooking the zucchini noodles for precisely two minutes before draining them on a colander halts enzymatic activity while driving off surface condensation. Similarly, reducing canned diced tomatoes until the mixture clings to the pan eliminates free water before the baking phase begins.
Baking Dynamics and Moisture Control
Traditional wheat noodles absorb moisture as dishes bake, whereas vegetable ribbons expel it. Covering the casserole dish with tinfoil during the initial 40 minutes at 400 degrees Fahrenheit allows the interior components to heat evenly without scorching the mozzarella topping. Once baking concludes, resting the casserole for five to ten minutes lets the internal proteins coagulate, making it possible to tip the dish and decant remaining pools of liquid before dividing the portions into six servings.
