Ingredients:
1 tbsp extra-virgin olive oil
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and ground fresh black pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
1/4 cup freshly grated Parmesan cheese
4 medium zucchini, sliced 1/8″ thick
16 oz part-skim mozzarella cheese, shredded
1/2 tsp parsley, chopped
How to make it?
Visit: Spinach and Zucchini Lasagna @ primaverakitchen.com