What a great weekend. The weather was nice and sunny the storm I thought might make it so I would need to bring the egg hunt indoors didn’t show until late Sunday evening.
With the clouds and rain still hanging around I thought a nice casserole sounded good for todays meatless Monday.
You can find a zucchini lasagna recipe all over the internet but I thought I would add to the assortment of them.
This is an easy dinner plus if you are wanting lasagna but don’t want to use noodles or to change it up this is one way to do it.
Depending on your size of meal you can make changes as needed.
3-4 medium-sized zucchini
3 cups baby spinach
1-2 cups mozzarella cheese grated ( I find I use a little more cheese but this is a good amount)
1 cup feta cheese crumbled
pesto sauce ( I make my own but you can buy a jar and that will work)
marinara sauce ( I also make this but if you like to buy yours any flavor will be good)
Bake at 350 for about 45 minutes
Clean the zucchini and baby spinach pat dry. Set aside the spinach, cut zucchini in long thin strips. In a 13×9 pan pour a small amount of marinara sauce on the bottom of the pan. Put zucchini strips on top of the sauce spread pesto on the zucchini strips add baby spinach then sprinkle on the two different cheese, top with zucchini strip. Continue this one or two more times. Finally adding the rest of your marinara sauce and cheese for on top. Cover for about the first 15 minutes, remove cover and continue cooking for another 30 minutes or until the zucchini is cooked and the lasagna is nice and bubbly. Let cool then enjoy.
I have done this in the crock pot as well if you are looking for a nice dish to come home to after a long day,this works beautifully, just layer as above in your crock pot then put on low.
Sounds great! Tell us how to make the pesto. I would like to try this and want to know if I’m doing it right