Vegetable Ragu Zucchini Lasagna

This meatless lasagna gets a hefty texture and daring flavor from a veggie-packed ragu and layers of zucchini "noodles."

By Tieghan Gerard

Ingredients

2 tablespoons oil

2 cloves garlic, finely sliced or grated

1/2 of a tiny low white onion, chopped

1 red bell pepper, chopped

4 cups recent spinach

1 jar Muir Glen™ organic sauce (any variety) 

Salt and pepper, to taste 

Pinch of crushed red pepper flakes

3 medium zucchini

1 container (15 oz) cheese cheese

1/4 cup grated Parmesan cheese

1 egg

4 cups sliced recent cheese cheese (16 oz)

Fresh basil, as desired

Steps

1. In 10-inch pan, heat oil over medium heat. Cook garlic and onion in oil regarding five minutes or till soft. Add bell pepper; cook five minutes. Add spinach; cook till spinach is stale. Stir in sauce, salt and pepper, and crushed red pepper flakes. cut back heat to medium-low. Simmer ten to fifteen minutes or till thickened.
2. Meanwhile, cut zucchini into 1/8-inch slices exploitation knife or chordophone. Sprinkle zucchini with salt; put aside ten minutes. Zucchini contains a ton of water once cooked; seasoning it eliminates heaps of wet. Blot off excess wet with the towel.
3. Heat gas or charcoal grill. Place zucchini on grill over high heat. cowl grill; cook till gently burn on each side. Again, use a towel to blot excess wet.
4. Heat kitchen appliance to 350°F. Spray 13x9-inch (3-quart) baking dish with cookery spray.
5. In the medium bowl, combine cheese cheese, Parmesan cheese, and egg.
6. Spread a number of the red sauce in bottom of baking dish; layer with enough zucchini to hide. Next, unfold with 1/2 the cheese cheese mixture; prime with 1/2 the cheese cheese. Repeat layers till ingredients area unit depleted, ensuring to replenish with sauce and cheese. cowl with foil.
7. Bake regarding forty five minutes or till sauce is bubbly and cheese is liquified. Let stand regarding ten minutes before serving. prime with recent basil.

rewrite from : www.bettycrocker.com