This lower-fat lasagna is filled with delicious veggies, 7 in all if you use Eggplant Marinara I put in fresh picked young squash when I made it in late summer.
1 recipe of Eggplant Marinara sauce (In a hurry or just too tired to do all that? Add one cup sliced mushrooms and 2 tsp. fresh basil to 2 jars of sauce.)
½ package lasagna noodles
One head of spinach or a 10 oz bag of spinach
3 small zucchinis
One 14-oz. can of artichoke hearts
16 oz container low fat ricotta cheese (Calabro is the best brand)
3 Tb. minced Italian parsley
12 oz. low moisture, low fat mozzarella cheese, grated or cubed
8 oz. Parmesan cheese, grated
1 Tb olive oil
Wash spinach well and remove long stems. Microwave it in a covered container for 1 minute until just wilted.
Slice squash thinly, then quarter slices. Drain artichoke hearts and slice thinly, then mix with squash. Saute in olive oil with a sprinkle of salt for a few minutes until vegetables just begin to soften. Stir in spinach. Drain any liquid.
Cook lasagna noodles according to package directions. Add 1/4 cup cooking water to homemade sauce. The starch in the water will help emulsify the sauce. In a colander, drain noodles well and rinse with cold water. Line up noodles flat on smooth kitchen towels. This will prevent them from sticking together.
Mix ricotta with beaten egg and parsley.
Spread marinara sauce on an 8 x 11 oiled baking pan.
Place lasagna noodles over sauce.
Spread ½ of the prepared ricotta over noodles
top with 1/3 the mozzarella and 1/3 the Parmesan.
Place half of the artichoke hearts, zucchini and spinach mixture over the cheeses.
Cover with sauce and noodles, then top with rest of ricotta, vegetables, and half the remaining sauce, mozzarella, and Parmesan cheese.
Cover that with the rest of the sauce, noodles, mozzarella, and Parmesan cheese.