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Blogger Week #2- Post 3- Spinach and Zucchini Lasagna

Posted Dec 01 2008 10:04am
Welcome to Post #3 of blogger week#2! The minute I saw this spinach and zucchini lasagna from The Kitchen Sink, I knew I had to try it! Kristin’s recipes all look so wholesome. Her photographs are also very beautiful (much better than mine haha ). I made a few minor changes to the recipe so please see her incredible original recipe for more detail/information/beautiful pics!!!

Spinach and Zucchini Lasagna

Pasta Sauce (homemade or store bought)
Lasagna sheets (again, homemade or store bought)
10 oz box of frozen chopped spinach defrosted and squeezed dry
32 ounce skim ricotta
½ cup shredded mozzarella + more to top the lasagna
½ cup grated Parmesan
¼ tsp nutmeg
Zucchini (or combination of zucchini, squash, and any other veggies you want!)

Prep ingredients:
Preheat the oven to 425°

Cook up lasagna noodles.

Stir together ricotta mix. I used ricotta, spinach, mozzarella, paremesan and nutmeg.

Roast Veggies: Slice veggies thin, roast in olive oil, salt, pepper, chile flakes and dried herbs at 400° for about 30 minutes.

Prep Lasagna:
Spoon a thin layer of your sauce in the bottom of a buttered 9-by-13 pan. Add a layer of lasagna noodles, then a layer of the ricotta mixture, then a layer of veggies. Repeat—sauce, pasta, ricotta, veggies (Kristin also utilized a layer of fresh mozzarella). Top with sauce and a sprinkle of mozzarella cheese. Bake at 425° for 35 to 45 minutes

What an AMAZING recipe! Thank you Kristin! You will def be seeing this again later in the week as we have tons of leftovers!
BTW- if you need a fancy dress for something, you must go to white house/black market! I got this dress there tonight for $41!
I am going to try to get to bed early tonight and hit the gym tomorrow am! Hope you all have a fabulous night!

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