This easy-to-reheat zucchini spinach lasagna is the cheesy Italian treat you never thought you could enjoy on a weeknight!
2 (10 oz) pkgs frozen spinach, thawed
1 (16 oz) container ricotta cheese
1 large egg
1 tbsp dried oregano
2 tsp garlic powder
1/2 cup grated Parmesan cheese
2 (24 oz) jars pasta sauce
1 (8 oz) pkg no boil lasagna noodles
1 cup grated mozzarella cheese
Squeeze spinach until very dry and place in a large bowl. Add the ricotta cheese, egg, oregano, garlic powder, and Parmesan. Mix until combined. Slice the zucchini lengthwise into thin ribbons.
Preheat oven to 400°F. Add ½ cup pasta sauce to the bottom of a 9x13-inch baking dish. Place a layer of noodles on the bottom. Top with ⅓ of ricotta-spinach mixture, a layer of zucchini, and sauce. Repeat for 2 more layers. Top with mozzarella cheese.
Bake lasagna 20 min., until noodles are tender and sauce is bubbling. Allow lasagna to cool slightly before slicing to serve.