Three Cheese Zucchini Lasagna

A sauceless light summer lasagna!

Ingredients:

12 lasagna noodles

4 tsp. olive oil

6 cloves garlic, minced (about 2 tbs.)

5 medium leeks, chopped (about 5 cups)

6 zucchini, thinly sliced (about 8 cups)

1/2 cup chopped fresh mint

24 ounces of ricotta cheese

10-12 ounces of spinach (thawed or fresh)

1 large egg, beaten

3/4 cup shredded Parmesan

1 cup shredded reduced fat mozzarella

Preparation

1. Cook noodles according to package directions

2. Heat oil in a skillet over medium-high heat. Add leeks and saute 6 minutes, or until soft. Add garlic and saute for 1 minute. Add zucchini and saute 8-10 minutes more. Stir in mint and season with salt and pepper.

3. Blend ricotta cheese, spinach, and egg in a bowl and set aside

4. Pre-heat oven at 350 degree F.

5. Coat roasting pan with cooking spray. Place 3 noodles along the bottom of the pan. Top with zucchini mixture. Spread spinach mixture on top and sprinkle parmesan on top. Repeat until last set of noodles are on top. Sprinkle top layer of noodles with the shredded mozzarella, parmesan and any other cheeses you'd like.

6. Coat sheet of foil with cooking spray. Place over lasagna, and bake 45 minutes. Uncover and bake 5-10 minutes more. Let stand 10 minutes before serving.