Greek Zucchini Lasagna

Ingredients

1 - 12oz ECF Zucchini Lasagna Noodles

1/2 large (or 1 small) onion, diced

4 cloves garlic, minced or crushed

1 tsp. ground oregano

1 - 10oz package frozen chopped spinach, thawed, excess liquid squeezed out

1 - 16oz jar favorite store bought or homemade marinara sauce

1/2 cup chopped or sliced kalamata olives

Ricotta Filling

1 cup whole milk ricotta cheese

1 cup crumbled feta cheese

1 egg beaten

Pepper to taste

 

Instructions

1. Preheat the oven to 350◦ F
2. In a large skillet, heat olive oil over medium heat. Add onion and saute 3 minutes. Add garlic and oregano and cook for 2 more minutes. Add the spinach and jar of sauce; mix well, and cook until heated through (about 2 minutes). Turn off heat and set aside.
3. In a medium bowl, mix the beaten egg, ricotta, and feta cheese. Add a generous amount of black pepper. 
4. Spread some of the sauce and spinach mixture on the bottom of the pan, just enough to cover it.
5. Start with a layer of the zucchini noodles, overlapping slightly. Spread about 1/3 of the sauce and spinach mixture on top. Add about 1/3 of the ricotta filling over this, and sprinkle 1/2 of the olives.
6. Do a second layer of zucchini noodles, another 1/3 of the sauce and cheese, and top with the remaining olives.
7. Do another layer of zucchini, top with sauce and end with cheese. 
8. Cover the pan and bake for 20 minutes. Remove foil and bake another 20 minutes, or until cheese is browned. 

We got 3 layers of zucchini, but this can vary. Layer until you're out of ingredients!