No. He really doesn’t. But this lasagna was a hit! He even went back for seconds the night I made it and took leftovers to work. And even though I used low fat versions of the cheeses it calls for AND only used half the portions it still was a hit!!!
I had bought all the ingredients the day before and planned on making it when I had some time between jobs. I had taken my car in for it’s routine service the day before and due to a bad oil leak it spent the night in the shop. While I was still carless I prepped the lasagna. It’s such a great dish to stash until you’re ready to bake it. Right before Adam was leaving work I threw it in the oven and VOILA impressive homemade veggie dish warm from the oven by the time he got home! I’m quite awesome, I know.
Spinach Zucchini Lasagna
(found on myrecipes.com)
1 (8-oz.) container whipped chive-and-onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 cup chopped fresh basil
1 tsp. salt
5 medium zucchini, thinly sliced (about 2 1/2 lbs.)
2 Tbsp. olive oil
1 (10-oz.) package fresh spinach
2 garlic cloves, pressed
6 no-boil lasagna noodles
1 (7-oz.) package shredded mozzarella cheese
Garnish: fresh basil leaves
Preheat oven to 425°. Stir together first 4 ingredients in a bowl. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with 2 noodles and one-third ricotta mixture. Repeat twice. Sprinkle with mozzarella.
Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubble and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.
Impress your family and friends (even the ones that won’t eat green things) with this dish. It’s deliciously wonderful. And it’s so good you won’t even miss the meat to normally put in your lasagna.