Spinach and Zucchini Lasagna

This Spinach and Zucchini Lasagna is vegetarian, low carb and gluten-free. It is made with tomato sauce, skinny ricotta and mozzarela and zucchini noodles.

1 tbsp extra virgin olive oil
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
1/4 cup freshly grated Parmesan cheese
4 medium zucchini, sliced 1/8″ thick
16 oz part-skin mozzarella cheese, shredded

View the full recipe at Primavera Kitchen →