Zucchini Spinach Vegetarian Lasagna

It's a delicious alternative to traditional meat lasagna, and it's heart healthy. I love spinach and zucchini, so I had to try it. And yes, I used all Wegmans brand products! 

Zucchini Spinach Vegetarian Lasagna

Ingredients:
  1. 2 cups part-skim ricotta cheese (can substitute low-fat creamed cottage cheese)
  2. 1 egg
  3. ¼ cup chopped fresh parsley
  4. 1 tsp dried or 1 tbsp fresh basil
  5. 1 tsp dried or 1 tbsp fresh oregano
  6. 1 tsp garlic powder
  7. 2 cups fresh (chopped) or 10 oz frozen spinach, thawed and drained
  8. 4 cups marinara sauce, low-sodium
  9. 1 lb box lasagna noodles, (regular, whole wheat or whole grain), cooked and drained
  10. 2 large zucchini, thinly sliced
  11. 1½ cups low-fat shredded mozzarella cheese, divided
  12. 3 tbsp grated Parmesan cheese

Directions:
  • Preheat oven to 350°F.
  • In a bowl, combine ricotta cheese with egg, ½ cup mozzarella cheese, parsley, basil, oregano, garlic, and spinach. 
  • Spray bottom of 13 x 9-inch rectangular baking dish with cooking spray; spread bottom of dish with marinara sauce.
  • Top with a single layer of noodles (about 3 strips per layer).
  • Spread half of ricotta cheese mix and arrange half of zucchini on top.