1 tbsp basil paste
1 tbsp garlic paste
½ bunch of parsley, finely chopped
1 tsp lemon juice
1 tsp olive oil
- 2 medium-large zucchini, peeled
- 1/4 cup cold water
- 1 tbsp corn starch
- 1 cup fat free milk
- 1/3 cup pesto, I don’t like store bought pesto, so I make my own, recipe is below
- 1 – 10oz package of frozen spinach
- 1 – 15oz container of ricotta cheese
- 1 1/2 c cooked ham, diced small
- 1/2 cup 2% mozzarella cheese, shredded
- 1/4 cup parmesan cheese, shredded
- 1/2 tsp dried parsley flakes
- 1/2 tsp dried oregano leaves
1. Preheat oven to 350. Place the frozen spinach on a plate. Place plate in the microwave and defrost for 5 minutes, flip the spinach, and defrost for 5 more. Spinach should now be thoroughly thawed. Place spinach in a strainer and push out all of the excess liquid. If you are making the pesto from scratch, combine all ingredients in a small bowl and stir well. Combine the spinach and pesto in a medium bowl.
2. Pour the milk into a small saucepan and heat over medium heat. Cook for 5 minutes. In a small bowl, combine the cold milk and corn starch. Add to the milk. Stir the mixture, raise the heat until the mixture bubbles, and cook until thick, about 10-15 minutes. Remove from heat. Reserve ¼ cup of the milk mixture and pour the rest into the pesto and spinach mixture.
3. Using a mandolin or chef knife, slice the zucchini into thin strips. Fill a medium sauce pan and bring to a boil. Add 5-6 zucchini strips at a time and boil for 1 ½ minutes. Using tongs, remove the strips from the boiling water and place on a flat surface lined with paper towels. Repeat until all slices are cooked.
5. In a 9×13 glass casserole dish, pour in half of the spinach mixture. Sprinkle ½ cup of dices ham over the spinach mixture. Add a layer of half of the zucchini slices. In a medium bowl, combine the ricotta cheese and ¼ cup of reserved milk mixture. Using the back of a spoon, spread half of the ricotta cheese mixture on top of the zucchini slices. If you’re having issues spreading the ricotta, try starting in a corner and slowly spreading out. Sprinkle with mozzarella cheese. Repeat these steps. Spinach, ham, zucchini, ricotta, mozzarella. Top with shredded Parmesan and sprinkle with parsley flakes and oregano leaves.
Bake for 35 – 40 minutes or until bubbly and lightly browned.
Let the lasagna sit for 10 minutes before cutting and serving.
Based off of a recipe found at Better Recipes