Harvest Lasagna Recipe
- 5 cups stemmed spinach leaves
- 1 (15 ounce) container reduced-fat ricotta cheese
- 1 1/2 cups shredded reduced-fat mozzarella cheese
- 1/2 cup grated fresh Parmesan cheese
- 1 egg white
- 2 tablespoons fresh, chopped parsley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup chopped onion
- 1 cup chopped bell pepper
- 2 medium zucchini, chopped
- 2 teaspoons minced garlic
- 1 (26 ounce) jar tomato-basil sauce
- 8 no-boil lasagna noodles
- Put spinach in an 8-inch square microwavable dish and cook on high for 4 minutes or until wilted.
- Drain any liquid, remove spinach to a bowl, and mix with ricotta, half of mozzarella, half of Parmesan, egg white, 4 teaspoons of parsley, salt, and pepper.
- Wipe out baking dish and generously coat with cooking spray. Mix in onions, pepper, zucchini, and garlic. Mix until coated with spray, then cover tightly with microwave-safe plastic wrap and cook on high for 5 minutes or until vegetables are soft, stirring once.
- Uncover and scrape vegetables onto a plate.
- Spread a layer of tomato sauce over bottom of same dish. Add a layer of 2 noodles. Spread a third of cheese mixture over noodles, covering noodles completely. Spoon a third of vegetable mixture over cheese, then spoon on a quarter of sauce, making sure noodles are covered.
- Repeat layers of noodles, cheese, vegetables, and sauce to make a total of 4 layers of noodles. Top final layer with remaining sauce.
- Cover tightly with microwave-safe plastic wrap and cook on high for 10 minutes or until noodles are almost tender.
- Scatter remaining mozzarella and Parmesan over top and cook uncovered on high for 5 minutes or until cheese is melted. Sprinkle with remaining 2 teaspoons parsley. Let sit 5 minutes before cutting.
