Rice Paper Zucchini & Spinach Lasagna

Lalush by Iris

Jun 20, 2020

Published On

עברית

Gluten-free, easy, delicious and low in calories

You could, of course, make it with regular pasta too.

Iris’s Tip

Ingredients

3-4 rice paper (dry, not wet)

2 grated zucchini

2 cups of frozen/3 cups of fresh spinach

1 1/2 cups of ricotta

1/2 cup of feta

1 cup of grated mozzarella

1 cup of parmesan (1/2 a cup for the filling, and 1/2 a cup to put on top of the lasagna)

1/2 an onion, chopped

2 chopped green onions

3 crushed garlic cloves

Season with salt and black pepper

For the tomato sauce:

2 tablespoons of olive oil

4 crushed garlic cloves

1 can of crushed tomatoes, about 400 grams

3 diced tomatoes

2 tablespoons of tomato paste

Season to taste with: salt, white pepper, black pepper, a teaspoon of sugar (important), paprika in oil (for the color), dried oregano, and basil. Optional: crushed chili

Directions

Preheat oven to 180 degrees Celcius or 350 degrees Fahrenheit.
Fry over medium heat with the onions and olive oil. Wh the onions get to a yellow-brown color, add the garlic, and fry for another minute.
Add the grated zucchini and spinach, and fry for a few more minutes.
Transfer to a bowl, and season with salt and pepper. Add the cheeses, and mix.
In the same frying pan, pour the oil, and add the garlic and the sliced tomatoes. Cook with the lid on for a few minutes.
Add the crushed tomatoes, tomato paste and all the spices. Close the lid, and cook for 5 minutes.
Assembling the lasagna: put two tablespoons of the tomato sauce at the bottom of a round Pyrex dish, rice paper, sauce again, vegetable and cheese filling, mozzarella cheese, and sauce. Repeat.
On the last layer, sprinkle some parmesan cheese.
Cover the dish with foil, and bake for 30 minutes. Remove the foil, and bake for another 15 minutes. Serve.