Ingredients
>
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
>
3 zucchini
>
2 (24 oz) jars pasta sauce
>
1 (8 oz) pkg no boil lasagna noodles
>
1 cup grated mozzarella cheese
Steps
1
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.
2
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.
3
Bake lasagna 20 min., until noodles are tender and sauce is bubbling. Allow lasagna to cool slightly before slicing to serve.
