Spinach Zucchini Lasagna (vegetarian)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1/2 tablespoon oil
• 2 garlic cloves, minced
• 750 g zucchini, chopped
• 750 g frozen chopped spinach, defrosted and liquid squeezed out
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1 dash ground nutmeg
• 1 teaspoon mixed italian herbs
• salt and black pepper
• 500 g low-fat ricotta cheese
• 200 g yogurt (low-fat is fine)
• 5 tablespoons cheese, grated (use your favourite)
• 1 (400 g) jar pasta sauce, arrabiata flavour (meaning hot)
• 1 (400 g) jar pasta sauce, with basil (or other herbs)
• 300 g lasagna noodles (the no boil kind)
• 5 tablespoons cheese, shredded (use your favourite)

Recipe

• 1 in a big pan heat the oil. saute garlic until nicely browned.
• 2 add zucchini and spinach and saute until nearly done (about 10 minutes).
• 3 season and allow to cool a tad.
• 4 make the sauce by combining ricotta, yogurt and cheese. add this to the vegetable mixture and stir to combine. the yogurt might curdle, but that is fine.
• 5 now make the red sauce by mixing both pasta sauces together.
• 6 for assembly start by spreading enough of the red sauce in your baking dish (i used a rectangular 22x35 cm/ 9x13 inch dish). follow with the veggie sauce mixture and then add a layer of lasagna noodles. repeat until everything is used up making sure to end with a layer of sauce.
• 7 sprinkle top with the remaining 5 tbs of cheese.
• 8 bake in the preheated oven at 200°c/400°f for 20-30 minutes or until cooked through and bubbling.
• 9 allow to stand in the pan for 5 minutes, then enjoy. :).