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 or 1 pound bag of frozen spinach
4 small zucchinis and/or Mexican white zucchinis
2 Tb olive oil
14-oz. can of artichoke hearts
16 oz container ricotta cheese (Calabro is the best brand)low fat is lower in calories but full fat is so creamy
3 Tb. minced Italian parsley
12 oz. low moisture, low fat mozzarella cheese, grated
8 oz. Parmesan cheese, grated
Wash spinach well and remove long stems. Microwave it in a covered container for 1 minute until just wilted. If using frozen spinach, microwave until defrosted. Press cooked spinach through a sieve to drain, then squeeze by handfuls and place in a bowl or casserole.
Slice squash thinly and saute in batches in olive oil with a sprinkle of salt. Drain artichoke hearts well and slice in quarters, then saute for a few minutes.Mix with spinach.
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. Grate Parmesan and Mozzarella cheeses and mix together in a bowl.
Spread marinara sauce on an 8 x 11 oiled baking pan.
Place lasagna noodles over sauce.
Spread ½ of the prepared ricotta over noodles
Place half of the artichoke hearts, zucchini and spinach mixture over the ricotta.
Cover with sauce and noodles, then top with rest of ricotta, vegetables, remaining sauce, and mozzarella, and Parmesan cheese.