Chris is a real health nut and loves it when I try new recipes loaded with fruits and veggies. Over the weekend I had some time to catch up on my magazine reading and I saw this recipe in the meatless Monday feature in Southern Living Magazine and I couldn’t wait to try it. It is loaded with zucchini and spinach, two low cost ingredients that are loaded with fiber and vitamins. If you are looking for a tasty meatless dish give it a try!
Organizing Tip: When you find a recipe you like, tear out the page and put it in a file in your kitchen so that you remember to add the ingredients to your shopping list. This will encourage you to try new things and help you curb your magazine pile up.
1 (8-oz.) container whipped chive-and-onion cream cheese
1 (15-oz.) container ricotta cheese
1/3 cup chopped fresh basil
1 teaspoon salt
5 medium zucchini, thinly sliced (about 2 1/2 lb.)
2 tablespoons 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 of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly and noodles are tender. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.