Best Ever Veggie Lasagna and Recipe

I'm one of those weird people who actually likes spinach, but I have only had it as a side dish or in a salad. And to be frank, I never used to like cooked zucchini. So when we decided to get healthier and try new recipes, I was not sure that a spinach and zucchini lasagna would be universally accepted in my home, or even by me. I've frequently been called a finicky or picky eater but compared to my two little boys, I'm not picky at all! My four year old enjoys a lot of what I like, but hardly eats anything. My one-and-a-half year old has taste buds all his own and we haven't quite figure out exactly what he enjoys most, but if we find the right item he will eat several helpings. Then there is my husband who believes that green things belong in the yard and not on his plate but he'll eat almost anything if you combine it with rice or ketchup. (Use both and he's in Heaven.) Seriously he loves Mac-N-Cheese smothered in ketchup, and he's very proud of it. Nutrition is not his strong point. My littlest guy also seems to have inherited the Ketchup cravings. My Mom, who also lives with us, does enjoy eating healthy but is an expert cook and if it isn't to her taste, she will let you know, and she isn't fond of mushrooms. So with all this in mind I began my descent into the world of meatless lasagna.What I found there was amazing enough to leave all our plates empty and stomachs full and it didn't break the bank either! To duplicate our experience your going to need a few things:

ESSENTIAL EQUIPMENT

8-inch or 9-inch square pan or baking dish
2 medium sized bowls for ingredient mixing
a standard "cheese shredder"
paper towels or clean kitchen towel
1 cup and 1/2 cup measuring cups
a strainer
a spoon and a fork
foil

INGREDIENTS

1. 1 medium zucchini
2. 2 cups Hunts spaghetti sauce
3. 1 package (10 ounce)frozen chopped spinach, thawed
4. ricotta cheese (12 ounces)
5. 1/3 cup grated Parmesan cheese
6. 1 1/2 teaspoons dried oregano leaves
7. 1 can (4 ounces) Green Giant mushroom stem and pieces
8. 8 Carnation Precooked and Oven Ready Lasagna noodles (the box contains more than enough)
9. 2 cups shredded mozzarella (8 ounces)

Now I always consider every recipe as merely an outline, so always free to improvise if you decide something else would go great instead of, for example, the mushrooms. Of course I do think you should try this recipe once as is to get a feel for it's taste. (We ALL loved it)

DIRECTIONS

1. Shred the zucchini by rubbing it across the largest holes of a shredder. You will need about 1 cup full (I just used the whole zucchini). Mix the spaghetti sauce with the zucchini in a medium bowl.
2. Drain the thawed spinach in a strainer, then squeeze out as much moisture as possible, using a paper towel or clean dish towel (I used my hands first and then the paper towel), until the spinach is dry.
3. Mix the spinach, ricotta cheese,Parmesan cheese and oregano in a medium bowl.
4. Drain the mushrooms in a strainer (or you can use the lid of the can to press the moisture out).
5. Spread 1/2 cup of the sauce and zucchini mixture into the bottom of an ungreased square pan (I used a glass 8-inch baking dish).
   
6. Top sauce mixer, in pan, with two noodles. Place the noodles so they do not overlap or touch the sides of the pan because they expand (mine touched the corners of the pan but it was not a problem).
7. Spread about one fourth of the remaining sauce mixture (about 1/2 cup) over the noodles.
8. Drop one fourth of the spinach mixture by small spoonfuls over the sauce mixture; spread carefully, pulling with the tines of a fork. sprinkle with one fourth of the mushrooms and 1/2 cup of mozzarella cheese.
9. Repeat layering three more times, beginning with two more noodles and following directions 7 and 8.
   
10. Heat oven to 400 degrees.
    
11. Cover the lasagna with foil and bake for 45 minutes.
12. Carefully remove the foil, and continue baking about 10 minutes longer or until the lasagna is bubbly around the edges.
13. Remove from oven and let stand 10 minutes, so the lasagna will become easier to cut and serve.

This should make six good sized servings. 1 Serving: Calories 425 (calories from fat 115); Fat 13g (Saturated 6g) Cholesterol 30mg; Sodium 1030mg; Carbohydrates 53g (Dietary Fiber 4g); Protein 28g

Please DO let me know how much you enjoy yours and how helpful this blog was. Happy cooking and Good Eats!