Vegetable Ragu Zucchini Lasagna

Steps

• 1

  In 10-inch skillet, heat olive oil over medium heat. Cook garlic and onion in oil about 5 minutes or until soft. Add bell pepper; cook 5 minutes. Add spinach; cook until spinach is wilted. Stir in pasta sauce, salt and pepper, and crushed red pepper flakes. Reduce heat to medium-low. Simmer 10 to 15 minutes or until thickened.
• 2

  Meanwhile, cut zucchini into 1/8-inch slices using knife or mandolin. Sprinkle zucchini with salt; set aside 10 minutes. Zucchini has a lot of water when cooked; salting it takes out a lot of moisture. Blot off excess moisture with paper towel.
• 3

  Heat gas or charcoal grill. Place zucchini on grill over high heat. Cover grill; cook until lightly charred on both sides. Again, use a paper towel to blot excess moisture.
• 4

  Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• 5

  In medium bowl, mix ricotta cheese, Parmesan cheese and egg.
• 6

  Spread some of the red sauce in bottom of baking dish; layer with enough zucchini to cover. Next, spread with half of the ricotta cheese mixture; top with half of the mozzarella cheese. Repeat layers until ingredients are used up, making sure to top off with sauce and mozzarella. Cover with foil.
• 7

  Bake about 45 minutes or until sauce is bubbly and cheese is melted. Let stand about 10 minutes before serving. Top with fresh basil.