Preparation time : 50 minutes / Cooking Time : 1 hour 15 minutes
Yield : 8 servings
In a large saucepan, heat the butter and olive oil over medium heat. Add the zucchini, eggplant, onion, bell pepper, thyme and oregano and season with salt and pepper. Cook, stirring constantly, for 10 minutes. Add the diced tomatoes and tomato sauce. Bring to a boil and then simmer over medium-low heat, covered, for 20 to 25 minutes. Check the seasoning.
While the sauce cooks, cover the bottom of a large pan with a little water and bring to a boil. Add the spinach and cook, 1 to 2 minutes, until tender. Season with salt and pepper. Transfer and drain in a strainer to remove as much water as possible.
In a bowl, combine the Ricotta, spinach, garlic, Parmesan, egg and nutmeg. Season with salt and pepper.
Preheat the oven to 180°C (350°F), placing a rack in the centre of the oven.
In a 33 x 23 cm (13 x 9 in) dish, spread a heaping spoonful of sauce. Cover with 3 pasta noodles, then with sauce. Repeat these steps and cover with the spinach-Ricotta mixture. Add another layer of pasta and sauce and finish with the Mozzarella. Bake for 35 to 40 minutes. Let stand 5 minutes and serve.
The secret is in the sauce! Tons of fresh vegetables in this lasagna sauce maximize this dish’s flavour and nutritional value. And thanks to the cheese in this dish, each serving also meets one third of your calcium needs.
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