Spinach, Zucchini and Sun-Dried Tomato Lasagna

This is my go to lasagna when I want something a little lighter but still cozy and cheesy. Ribbons of zucchini, spinach and tangy sun dried tomatoes make the layers feel fresh.

Using no boil noodles keeps it simple, which I appreciate on a busy night. It’s proof you don’t need meat for a lasagna that satisfies.

Spinach, Zucchini and Sun-Dried Tomato Lasagna

Ingredients:

• No boil lasagna noodles

• Zucchini, ribboned

• Sun dried tomatoes

• Fresh or frozen spinach

• S + P

• Garlic cloves, chopped. I used about 6

• Shallot, sliced thinly

• Fresh rosemary, chopped

• Fresh thyme, chopped

• Fresh basil, chopped

• Butter

• Mascarpone, about 4 tbsp

• Half and half (or milk)

• Veggie stock

• Ricotta

• Mozzarella

• Parmesan

• Nutmeg

• Pesto (optional)

• Mojo (optional)

Instructions:

1. Preheat the oven to 350 degrees F. Grease an oven safe dish of your choice.

2. To make the bechamel, Heat the butter in a medium skillet over medium heat, add the garlic, shallots and herbs along with salt, pepper and nutmeg and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Add the milk and broth and a 2 tbsp of mojo (if using). Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set aside.

3. In a medium bowl combine the ricotta, mascarpone, spinach and pesto (if using). Spread the sauce on the bottom of the prepared baking dish. Top with the lasagna sheets. Spread the ricotta mixture, then the sun-dried tomatoes and the zucchini. Add more lasagna noodles and repeat the steps again. The last layer should be the sun-dried tomatoes and the zucchini ribbons. Pour the remaining cheese sauce over top. Top fresh mozzarella and grated parmesan. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 10 minutes before serving.

4. Enjoy!