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."
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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
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