3 medium zucchini, sliced thinly into rounds
1/4 lb shittake mushrooms, stemmed and sliced
1/2 tsp dried oregano or italian seasoning
3 tsp minced garlic, in all
2 tbsp olive oil
2 cups tomato marinara or other prepared tomato sauce
1 medium carrot, finely shredded
12 oz. lowfat ricotta cheese
2 packages frozen spinach (10 ounces each), thawed, drained and squeezed dry
1/2 cup chopped basil
1 large egg, lightly beaten
1 lb lasagna noodles, "no boil" type
2 cups light cream sauce, from previous recipe
4 oz. skim milk mozzarella cheese, sliced or shredded
1/4 cup feta cheese, crumbled
1Toss the sliced zucchini and the mushrooms with 2 teaspoons of the garlic, the dried oregano and the 2 tablespoons olive oil. Roast in a single layer on a cookie sheet at 375 degrees until cooked through and starting to brown, about 15 minutes.
2Bring the tomato marinara sauce, the carrots and the remaining 1 teaspoon garlic to a simmer over medium high heat in a small sauce pan. Cover, reduce heat and simmer until the carrots are cooked through, about 15 minutes.
3Meanwhile, mix the ricotta cheese, squeezed dry spinach and basil together in a small bowl. Stir in the egg and season with a little kosher salt and pepper.
4To assemble the lasagna: Spoon 3/4 cup of the tomato sauce into a 9x13 lasagna pan, spreading evenly. Cover with 1/3 the lasagna noodles in a single layer, then with 1/4 cup cream sauce. Spoon dollops of the ricotta spinach mixture over the noodles and spread evenly.
5Cover with 1/2 cup or so of tomato sauce, then another layer of noodles, cream sauce and then the roasted zucchini and mushrooms. Spoon over 1/2 cup tomato sauce, then the last layer of pasta.
6Finish the top of the lasagna with a thin layer of cream sauce, the remaining tomato sauce, and then the sliced or grated mozzarella and the feta cheese.
7Bake, covered in a preheated 400 degree oven for 30 minutes. Uncover and bake until hot and bubbly, about 10-15 minutes more.
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