Spinach and Zucchini Lasagna

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 whole Onion, finely chopped
• 4 cloves Garlic, Crushed
• 2 Tablespoons Tomato Paste
• 28 ounces, weight Canned Crushed Tomatoes With The Juice (or You Can Use 1 3/4 Pound Of Fresh Tomatoes, Peeled, Seeded And Diced Instead Of The 28 Ounce Can)
• Salt And Pepper, to taste
• 1 teaspoon Chopped Fresh Basil
• 3 cups Spinach
• 15 ounces, weight Part Skim Ricotta
• 1/4 cups Freshly Grated Parmesan Cheese
• 1 whole Large Egg
• 4 whole Medium Zucchini, Sliced Lengthwise Into 1/8" Thick "noodles"
• 16 ounces, weight Low Fat Mozzarella Cheese, Shredded

1. In a saucepan, heat olive oil over medium heat.
2. Add onions and cook 4-5 minutes until they are soft and golden.
3. Add garlic and saute, being careful not to burn.
4. Add tomato paste and stir well.
5. Add crushed tomatoes, including the juice if you are using tomato cans.
6. Add salt and pepper.
7. Cover and bring to a low simmer for 25-30 minutes.
8. Finally remove it from the heat and add fresh basil and spinach and stir well.
9. Adjust the seasoning if you think it is necessary.
10. Preheat oven to 375 degrees F.
11. In a medium bowl mix ricotta cheese, Parmesan cheese and egg.
12. Stir well.
13. Into a 9x12 casserole dish spread some tomato sauce on the bottom.
14. Layer 5 or 6 zucchini slices to cover.
15. Place some of the ricotta cheese mixture over the zucchini and top with some of the mozzarella cheese.
16. Repeat the layers until all your ingredients are all used up.
17. Make sure to end with sauce and mozzarella.
18. Cover the dish with foil.
19. Bake 50 minutes covered and 10 minutes uncovered.
20. Remove it from the oven.
21. Let it stand about 10 minutes before serving.

olive oil, onion, garlic, tomato paste, tomatoes, salt, fresh basil, spinach, ricotta, freshly grated parmesan cheese, egg, zucchini, mozzarella cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-and-zucchini-lasagna/ (may not work)