This zucchini spinach lasagna casserole was amazing! So cheesy it felt like we were cheating on eating healthy. I love zucchini so much, it’s just so versatile. Ted and I both enjoyed the fresh basil in the dish as well. The flavor really came out in this dish.
1. Preheat oven to 425°. Stir together first 4 ingredients in a bowl.
2. Sauté zucchini in hot oil in a large skillet over medium-high heat 3 to 4 minutes or until lightly browned. Add spinach; gently toss until wilted. Add garlic; cook 1 minute.
3. Spoon one-third of vegetables into a lightly greased 9-inch square baking dish; top with one-third of ricotta mixture. Repeat twice. Sprinkle with mozzarella.
4. Bake, covered with lightly greased aluminum foil, at 425° for 25 to 30 minutes or until bubbly. Uncover and bake 5 to 10 minutes or until golden. Let stand 10 minutes. Garnish, if desired.