Blogger Week #2- Post 3- Spinach and Zucchini Lasagna

Welcome to Post #3 of blogger week#2! The minute I saw this spinach and zucchini lasagna from The Kitchen Sink, I knew I had to try it! Kristin’s recipes all look so wholesome. Her photographs are also very beautiful (much better than mine haha). I made a few minor changes to the recipe so please see her incredible original recipe for more detail/information/beautiful pics!!!

Spinach and Zucchini Lasagna

Ingredients:
Pasta Sauce (homemade or store bought)
Lasagna sheets (again, homemade or store bought)
10 oz box of frozen chopped spinach defrosted and squeezed dry
32 ounce skim ricotta
½ cup shredded mozzarella + more to top the lasagna
½ cup grated Parmesan
¼ tsp nutmeg
Zucchini (or combination of zucchini, squash, and any other veggies you want!)

Prep ingredients:
Preheat the oven to 425°

Cook up lasagna noodles.

Stir together ricotta mix. I used ricotta, spinach, mozzarella, paremesan and nutmeg.

Roast Veggies: Slice veggies thin, roast in olive oil, salt, pepper, chile flakes and dried herbs at 400° for about 30 minutes.

Prep Lasagna:
Spoon a thin layer of your sauce in the bottom of a buttered 9-by-13 pan. Add a layer of lasagna noodles, then a layer of the ricotta mixture, then a layer of veggies. Repeat—sauce, pasta, ricotta, veggies (Kristin also utilized a layer of fresh mozzarella). Top with sauce and a sprinkle of mozzarella cheese. Bake at 425° for 35 to 45 minutes

What an AMAZING recipe! Thank you Kristin! You will def be seeing this again later in the week as we have tons of leftovers!

BTW- if you need a fancy dress for something, you must go to white house/black market! I got this dress there tonight for $41!

I am going to try to get to bed early tonight and hit the gym tomorrow am! Hope you all have a fabulous night!