Cheese, Spinach & Zucchini Lasagna Recipe - Chef Woody Duncan

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Ingredients:
1 – 10 oz. pkg. frozen spinach, thawed and squeezed of any excess liquid.
3 – Medium size zucchini scrubbed and cut into sliced into long slices
2 – Cups low fat ricotta cheese
3 – Cups of canned diced tomatoes, strained
8 oz – Thin sliced or shredded reduced fat mozzarella cheese
3- Tbsp reduced fat grated parmesan cheese

Procedure:
Preheat oven to 350 degrees F

Put spinach in a strainer and squeeze out liquid. Put half in the bottom of a 9×9 or 9×13 baking dish or pan. Sprinkle a dash of black pepper over the spinach.

Spread half the ricotta over the spinach and cover with half of the sliced zucchini, then spoon half of the pasta sauce over the zucchini. Top with half of the mozzarella cheese. Repeat the layers then finely top with the Parmesan cheese.

Bake in oven for 45-50 minute, by which time the top should be brown and bubbling

Serve with a salad

Nutrition:
Calories 278, fat 11g, sat fat 5g, sod.441mg, carbs.25g, fib.5g, sug. 13g, pro 20g




Recipe Type: Authentic
Recipe Author: Chef Woody Duncan
Recipe Source: http://chefwoody.com/?p=159

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