Vegetable Ragu Zucchini Lasagna

This meatless lasagna gets hefty texture and bold flavor from a veggie-packed ragu and layers of zucchini "noodles." MORE+ LESS-

By Tieghan Gerard

Updated September 20, 2016

Ingredients

tablespoons olive oil

cloves garlic, finely chopped or grated

1/2

of a small white onion, chopped

red bell pepper, chopped

cups fresh spinach

jar Muir Glen™ organic pasta sauce (any variety)

Salt and pepper, to taste

Pinch of crushed red pepper flakes

medium zucchini

container (15 oz) ricotta cheese

1/4

cup grated Parmesan cheese

egg

cups shredded fresh mozzarella cheese (16 oz)

Fresh basil, as desired

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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.