Categories: Pasta
Ingredients
- 2 Tbsp. olive oil
- 1 1/2 cups chopped onions
- 1 Tbsp. minced garlic
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1/2 tsp. coarse salt
- Fresh ground black pepper
- 2 (28 oz.) cans crushed tomatoes
- 1 medium zucchini, sliced in half lengthwise and thinly sliced into half-moons
- 1 (5 oz.) pkg. baby spinach leaves
- 1 (8 oz.) pkg. no-boil lasagna noodles
- 1 (16 oz.) container part-skim ricotta cheese
- 3 cups shredded mozzarella
- 1/4 cup freshly grated Parmesan cheese (optional)
- 1/2 cup chopped fresh basil leaves (optional)
Directions
- Heat olive oil in a 12-inch (or larger) skillet with a lid over medium-high heat. Add onions and garlic and cook until tender, about 5 minutes. Stir in oregano, basil, salt and pepper. Add tomatoes, bring to a simmer and cook 10 minutes.
- Stir in zucchini and spinach. Cook until vegetables are limp and well blended, 5 to 8 minutes.
- Break noodles into halves or thirds. Push noodles, including any stray pieces, into sauce mixture, submerging everything as evenly as possible. Reduce heat to medium, cover and simmer until noodles start to soften, about 10 minutes. Lift lid and stir gently to redistribute noodles.
- When noodles have softened slightly, stir in the ricotta and half the mozzarella, using a spoon to fold and tuck in cheese among noodles, swirling around but not blending completely.
- Sprinkle remaining mozzarella and Parmesan, if using, over top, cover pan and simmer until noodles are tender, about another 10 minutes.
- Let stand, uncovered, to firm up for about 10 minutes before serving. Sprinkle fresh basil on top, if using.
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If desired, at the end of step one, add 1 lb. diced cooked, boneless, skinless chicken breasts or thighs or crumbles chicken sausage.