ZUCCHINI LASAGNA WITH SPINACH RICOTTA

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 425°F.2. Chop shallots, tomatoes and spinach. Mince the garlic. Using a vegetable peeler,ribbon the zucchini. Alternately, use a knife to slice as thinly as you can. Set the ribbons aside.3. In a large bowl, combine ground beef, garlic powder, oregano, thyme and chili flakes.Season with salt and pepper generously and mix well. Using your hands, form a few patties.4. Over medium-high, heat a splash of olive oil in a large pan. Add shallots and garlic and cook, stirring occasionally until fragrant, about 1-2 minutes. 5. Push the onions and garlic to the sides of the pan and place the ground beef patties in the middle. Let them brown on each side, about 1-2 minutes. Using a wooden spoon, break down the beef patties into smaller chunks. 6. Add fresh and canned tomatoes and salt and pepper to taste. Mix well and reduce the heat to medium. Simmer, stirring occasionally, until the tomatoes soften and the sauce reduces by half, about 10minutes. Fold in half of the chopped spinach and set aside. 7. While the sauce simmers, combine ricotta, half of the spinach and one egg in a bowl. Season with salt and pepper to taste and mix well. 8. Once the sauce is done, remove from the heat and set aside. 9. Assemble the lasagna by layering sauce, zucchini strips and ricotta mixture evenlyinto a deep baking dish. Repeat until you get about three layers (adjust as needed depending on the size of the dish you use). 10. Sprinkle with grated mozzarella and transfer into the oven. Roast until the cheese is beginning to brown, about 15 minutes.Remove from the oven and let cool slightly. Serve with some fresh chopped basiland enjoy!