Here is what I like about Superbowl Sunday: the food is fun and easy and generally not like food we make or eat at other times of the year; I can sit on a couch and veg out playing games on my phone, deleting old emails, and generally just do nothing while in the company of grunting, yelling, moaning friends; and, perhaps best of all, I can occasionally shout “Yeah!” for no reason and no one will notice, which can be quite cathartic.
Easy Vegetable Lasagna
1 pound (2 medium) zucchini
1 teaspoon plus 1 tablespoon olive oil, divided
2 cups chopped onion
10 ounces baby spinach or kale
1/4 teaspoon salt
1/8 teaspoon black pepper
15 ounces part-skim ricotta
1 cup crumbled feta (4 ounces)
1 tablespoon chopp ed fresh sage
Pinch nutmeg
1 1/4 cups basil tomato sauce
6 (7-by-3-inch) no-boil (pre-cooked) lasagna noodles
1.Preheat oven to 375 degrees. Coat a shallow baking sheet and an 8-by-8-inch baking dish with cooking spray.
2. Cut each zucchini in half lengthwise. Use a vegetable peeler along the cut side to make lengthwise, wide ribbons of the zucchini. Press firmly to make the ribbons about 1/4-inch thick. (Alternatively, you can cut the zucchini lengthwise in 1/4-inch thick strips) Place the zucchini strips on the baking sheet and brush the tops with 1 teaspoon of the olive oil. Bake 8-10 minutes, turning once, until the zucchini is tender; remove from oven and let cool slightly.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium high. Add the onions and cook, stirring often, until softened, about 3-4 minutes. Add the spinach or kale in batches, tossing constantly, until it is wilted and bright green, about 2 minutes. Stir in the salt and pepper and set aside.
4. Combine the ricotta, feta, sage and nutmeg. Scoop out and set aside 1/4 cup of the mixture.
5. Spread 1/4 cup of the tomato sauce in the bottom of the 8-by-8-inch pan. Top with one layer of noodles; top the noodles with half the cheese mixture remaining in the bowl (about 1 cup). Top with an even layer of greens, followed by 1/4 cup of the sauce. Build the next layer, starting with the noodles, followed by the ricotta remaining in the bowl. Lay the zucchini strips over the cheese, top with 1/4 cup of the sauce and follow with the final layer of noodles. Spoon the remaining 1/2 cup sauce over the noodles and top with dollops of reserved 1/4 cup of cheese mixture.
6. Bake until the lasagna is tender and bubbly at the sides, about 35 minutes.
Makes 6 servings
Nutritional analysis: 344 calories, 16 g fat, 8g saturated fat, 18 g protein, 33 g carbohydrates, 689 mg sodium
ooooh, FETA. Now you have my complete attention. Yes yes yes.
I’d love some my love. How about coming home soon and making one? Just askin’…
Looks amazing! I can’t wait to try this this week!