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| Photo by K. Ercius |
1 pound Italian sausage (turkey sausage also works), casings removed
6 c. marinara sauce
3 pounds large zucchini, trimmed(these will be the "noodles")
1 ten ounce package frozen spinach, cooked and
liquid drained well
3 large eggs
1 c. chopped parsley
1 c. part-skim ricotta
1/3 c. finely grated Parmesan
- Heat oil in a large nonstick skillet over medium-high heat.
- Add sausage and cook, breaking up lumps, until no longer pink.
- Stir in 4 cups of the marinara and simmer until thickened, about 10 minutes.
- Heat the broiler.
- Line 2 large sheet pans with foil and coat with olive oil spray.
- Slice zucchini into ¼ inch thick slices with a mandolin or sharp knife.
- Arrange slices in a single layer on pans and coat tops with spray.
- Broil until golden, about 5 minutes.
- Flip and broil 3 minutes longer.
- Add spinach, eggs, parsley, and cheeses to a food processor.
- Pulse to combine.
- Season with salt and pepper.
- Heat the oven to 350°.
- Coat a 13"x9" baking dish with spray.
- Spoon 1/4 of the meat sauce in the bottom of the pan.
- Top with 1/4 of the zucchini.
- Spread 1/3 of the spinach mixture evenly on top.
- Repeat steps 15, 16 and 17 two more times.
- Finish with an additional layer of sauce and zucchini.
- Cover pan with foil and bake 25 minutes.
- Remove foil and bake, uncovered, until top is golden and firm to the touch (15 to 30 minutes longer).
- Let stand 20 minutes before serving.
- Warm remaining 2 cups sauce and serve with lasagna.
