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
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