Zucchini Lasagna with Ricotta and Spinach

This Zucchini Lasagna combines the classic Italian flavors with a healthy twist, featuring layers of fresh zucchini, creamy ricotta, and savory spinach. The dish is baked to perfection, creating a delightful balance of textures with a rich tomato sauce that enhances the natural sweetness of the zucchini. It's a vegetarian-friendly meal that's both comforting and nutritious, making it perfect for family dinners or meal prep.

Ingredients:

• 3 medium zucchinis, sliced lengthwise
• 2 cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1 egg
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper to taste
• Olive oil for brushing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips and sprinkle with salt. Let them sit for about 15 minutes to draw out moisture, then pat dry with a paper towel.
3. In a mixing bowl, combine the ricotta cheese, chopped spinach, egg, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
4. In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer zucchini slices over the sauce, followed by a layer of the ricotta-spinach mixture. Sprinkle some mozzarella cheese on top.
5. Repeat the layers (sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of marinara sauce topped with mozzarella and Parmesan cheese.
6. Brush the top layer of zucchini with olive oil to help it brown.
7. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
8. Let the lasagna cool for a few minutes before slicing and serving. Enjoy!