Zucchini Lasagna with Spinach and Ricotta
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 4
Ingredients
2 medium zucchini
1 cup ricotta cheese
1 cup fresh spinach, chopped
1 cup shredded mozzarella cheese
1 cup marinara sauce, no added sugar
1 egg
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil spray 
Instructions
1. Preheat the oven to 375 degrees Fahrenheit.
2. Slice the zucchini lengthwise into thin strips, about an eighth of an inch thick. Lay the zucchini strips on a clean kitchen towel and sprinkle with salt. Let them sit for about 10 minutes to draw out excess moisture. After 10 minutes, pat the zucchini dry with another towel.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, oregano, garlic powder, salt, and pepper. Mix until well combined.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom.
5. Layer half of the zucchini strips over the sauce, followed by half of the ricotta mixture. Add half of the shredded mozzarella on top of the ricotta.
6. Add another layer of marinara sauce over the cheesy layer, followed by the remaining zucchini strips, the rest of the ricotta mixture, and then the last of the mozzarella cheese.
7. Finish with a final layer of marinara sauce on top.
8. Spray the top lightly with olive oil spray to help it brown.
9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.
10. Let the lasagna cool for a few minutes before slicing. Serve warm.
Enjoy a delicious, healthy dinner that is low in carbs and perfect for diabetic-friendly diets.
