Recipe by Cynthia Ross
"This no-guilt lasagna is packed with summer-fresh flavors from your garden or market. You may use more or less ricotta cheese, if desired."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (16 ounce) package
extra-virgin olive oil, divided
zucchini, sliced into long ribbons using a vegetable peeler, discarding the seedy core
salt and ground black pepper to taste
1 (24 ounce) jar
marinara sauce, divided
heavy whipping cream
1 (9 ounce) package
frozen chopped spinach, thawed and drained
shredded mozzarella cheese
grated Parmigiano-Reggiano cheese
This was wonderful!! However, I do recommend getting the spinach ready (thawing, draining, etc.), cooking/trimming the corn, and cutting / sautéing the zucchini BEFORE cooking the noodles. Otherwise, the noodles get sticky and difficult to separate. (I used whole wheat noodles.)
I also used much more ricotta than called for.
Will make this again and again! Even my incredibly picky elder parents gobbled up every bite and wanted the recipe ;-)
* Percent Daily Values are based on a 2,000 calorie diet.
Summer Garden Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 189
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to create a beautiful, classic lasagna in just a few easy steps.
See how to make a meaty lasagna in the slow cooker.
Pair this rich, easy lasagna with a crunchy kale salad.