Veggie Lisa

Veggie Lisa "No Carb" Lasagna

1 TBS olive oil

3 garlic cloves, minced

1/4 tsp red pepper flakes

3/4 c diced red onion

3 (14 oz) cans diced tomatoes

1 tsp dried oregano leaves

8 basil leaves, chopped

salt and pepper to taste

3-4 cups spinach

2-3 medium zucchinis (spiralized or sliced thin)

1 large egg, beaten

1/3 cup parmesan cheese grated

1.5 cups ricotta cheese (part skim)

1 cup shredded mozzarella cheese

Preheat the oven to 400 

Add oil to skillet. Add in garlic and red onion. Saute for 2 mintues and then add in tomatoes, oregano, basil and season with salt and pepper. Stir to combine and then let cook, stirring occasionally, until the sauce is fully reduced,, about 15 mins. The sauce should have no excess liquid, almost to the point where it sticks to the bottom of the pan.

While the sauce reduces, place a skillet on medium heat and add the spinach to wilt. Remove when it is wilted and take out of pan. Add in the zucchini noodles for 2 minutes tossing frequently. Place cooked noodles in colander and pat dry to remove as much moisture as possible. Set aside

Add ricotta, parmesan and egg to a bowl. Mix well and set aside.

Once the sauce is done, gather all ingredients. Take out a casserole dish (i used an 8 by 8) and add a layer of tomato sauce on the bottom. Then add a layer of noodles. Then the ricotta. Then add in another layer of tomato sauce. Then add in ALL of the spinach. Then add more ricotta. Then Noodles. Then the last of the sauce and top with mozzarella.

Cover with tinfoil and bake for 40 mins. After 40 mins take out and let rest for 10 mins. Carefully pour the extra liquid out and cut into 6 equal portions. Remove from pan and put portions in individual containers so they don’t get watery.