Page 164 - 28_Days_of_Clean_Eating.sanet.cd

Zucchini and Spinach

Lasagna Vegetarian

This lasagna can be made ahead and frozen. Prepare all of the steps
up through step 5, then cover it tightly with plastic wrap and foil.
When you are ready to enjoy the lasagna, let it thaw overnight in the
refrigerator. Bake as directed, adding an additional 15 to 20 minutes
to the bake time. You can also refrigerate it for up to 2 days before
baking it.

Perfect Pairing: Serve this classic dish with chopped romaine
lettuce drizzled with Creamy Caesar Dressing (page 304).
12 (100%) whole-wheat 1 (8-ounce) package sliced
lasagna noodles fresh mushrooms
16 ounces ricotta cheese 2 garlic cloves, minced
2 eggs ½ teaspoon salt
½ cup freshly grated ½ teaspoon freshly ground
Parmesan cheese black pepper
1 (10-ounce) package frozen 3 cups Homemade Marinara
chopped spinach, thawed Sauce (page 294)
and squeezed dry 2 cups shredded
2 tablespoons avocado oil mozzarella cheese
3 zucchini, sliced
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package directions;
set aside.
3. In a medium bowl, stir together the ricotta cheese, eggs,
Parmesan cheese, and spinach; set aside.
4. Heat the oil in a large nonstick skillet over medium heat; add
the zucchini, mushrooms, garlic, salt, and pepper. Cook, stirring
frequently, for 10 minutes or until the vegetables are tender.
Remove the pan from the heat.

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Vegetarian Dinners 163