Spinach Lasagna- Everyday Food with Sarah Carey

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content without losing flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a low-calorie, dairy-free option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for sautéing.

Saute 2 pounds of spinach with 1 small onion finely chopped in 1 tablespoon of olive oil in a large pot.

Add 1/2 teaspoon of salt and some black pepper to the spinach and onion mixture.

Add spinach in handfuls, stirring until wilted down, until you have about 3 cups of cooked and squeezed out spinach.

Use a ricer or strainer to squeeze out excess liquid from the cooked spinach.

In a pan, melt 4 tablespoons of butter and add 4 tablespoons of flour to make a roux, cooking until it no longer smells raw, about 30 seconds to 1 minute.

Whisk in 4 cups of milk gradually to avoid clumping, then bring to a boil while whisking continuously.

Season the sauce with 1 teaspoon of salt, 1/4 teaspoon of pepper, and some grated nutmeg.

Once the sauce boils, stir in 1 cup of grated parmesan cheese and let it cool slightly.

Cut 3 zucchini into planks and sauté them in a skillet with 3 tablespoons of olive oil until tender and golden brown on each side, about a couple of minutes per side.

Transfer the cooked zucchini to a paper towel-lined baking sheet to drain excess oil.

To assemble the lasagna, spread about 1 cup of the cooled bechamel sauce in the bottom of a 9x13 pan.

Layer 8 ounces of no-boil lasagna noodles on top of the sauce, breaking them if necessary for full coverage.

Add another cup of bechamel sauce on top of the noodles, followed by half of the squeezed spinach.

Add another layer of noodles, overlapping them slightly, and then another cup of bechamel sauce.

Add the remainder of the spinach, followed by the final layer of noodles and the remaining bechamel sauce.

Top with the sautéed zucchini and sprinkle with 6 ounces of mozzarella cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens