Fresh, bright zucchini strips and tomatoes meld with ricotta and mozzarella cheese in this gluten-free vegetarian lasagna made in one pot!
Excerpted from Everyday Vegetarian by the Editors of Cooking Light. Copyright © 2017 Oxmoor House. Reprinted with permission from Time Inc. Books, a division of Time Inc. New York, NY. All rights reserved.
1. Peel zucchini into long, even strips with vegetable peeler. toss strips with 1/4 teaspoon salt in colander. Let stand until ready to use.
2. Heat Dutch oven over medium-high heat. Add oil to pan and swirl to coat. Add onion and garlic and cook, stirring often, until tender, about 3 minutes. Add mushrooms and cook, stirring often, until browned 5 minutes. Add tomato paste; cook 1 minute. Stir in tomatoes, pepper, and remaining salt. Bring to a simmer, stirring often. Reduce heat to medium-low and simmer, stirring occasionally, until slightly reduced, about 6 minutes. Gently stir in spinach. Cover and cook until spinach is wilted, about 3 minutes. Remove from heat and gently stir in zucchini strips.
3. In small bowl, stir together ricotta and mozzarella. Dot zucchini mixture with cheese mixture. Sprinkle with basil.
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