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🍲 Creamy Spinach Zucchini Lasagna

420 kcal · 45 min · 4 servings

Ingredients

• 12 Stk. Lasagna sheets
• 400 g Low-fat ricotta cheese
• 300 g Frozen spinach (thawed and squeezed)
• 200 g Mozzarella cheese (shredded)
• 50 g Parmesan cheese (grated)
• 2 EL Tomato paste
• 1 Dose (400 g) Canned chopped tomatoes
• 2 Zehen Garlic (minced)
• 10 Stk. Sage leaves (fresh, chopped)
• 1 EL Olive oil
• 1 TL Salt
• 1/2 TL Black pepper

Instructions

1. 1. Preheat the oven to 180 °C (350 °F) conventional mode.
2. 2. Mix the ricotta, squeezed spinach, half of the mozzarella, and parmesan in a bowl.
3. 3. Heat the olive oil in a pan. Sauté the garlic and sage briefly.
4. 4. Stir in the tomato paste and deglaze with the chopped tomatoes. Season with salt and pepper and let the sauce simmer for 5 minutes.
5. 5. Spread a layer of tomato sauce in a baking dish.
6. 6. Place a layer of lasagna sheets on top. Spread half of the spinach-ricotta mixture evenly over it. Repeat the layers and finish with pasta and the remaining sauce.
7. 7. Sprinkle the remaining mozzarella and parmesan on top.
8. 8. Bake the lasagna in the oven for 25 minutes, until the cheese is golden brown.
9. 9. Let the lasagna rest for 10 minutes before serving.

Nutrition per serving

• kcal: 420
• Protein: 24 g · Fett/Fat: 18 g · Carbs: 45 g