Here’s a hearty lasagna, big enough to feed the whole family. It’s so delicious and cheesy! The best part is, there isn’t a trace of zucchini in it anywhere. It has the genuine taste and mouthfeel of a traditional lasagna, without any of the gluten, grains, or carbs, so you can feel free to dig in!
Yields: 12 large squares
Serving size: 1 square
Ingredients for the lasagna noodles (makes 3 batches/layers):
- 9 large eggs
- 12 oz softened cream cheese
- 3 cups raw baby spinach
- 1 1/2 cups shredded whole milk mozzarella
- 1 1/2 tsp. dried basil
- 3/8 tsp. salt
- 3/8 tsp. black pepper
Ingredients for the filling:
- 23.5 oz organic, no sugar added marinara sauce
- 1/2 cup water
- 32 oz whole milk ricotta
- 8 oz frozen spinach, cooked, with excess water squeezed out
- 6 oz whole milk mozzarella, cut into 3/4″ cubes
- 10 oz shredded whole milk mozzarella
- 1 large egg
- 2 tbsp. grated parmesan cheese, plus 1 tbsp. reserved
- 1 tsp. dried parsley
- 1/8 tsp. dried basil
- 1/8 tsp. dried oregano
- pinch nutmeg
Directions to make the noodles:
- Line a 14.5″ x 11″ non-stick pan with parchment paper, and preheat the oven to 325° F.
- Place 3 of the eggs, 4 oz of the softened cream cheese, 1 cup of the baby spinach, 1/2 cup of the shredded mozzarella, 1/2 tsp. of the dried basil, 1/8 tsp. of the salt, and 1/8 tsp. of the pepper into the bowl of a food processor that has been fitted with a steel blade.
- Blend until the mixture becomes a liquid, for about 2 minutes. (It’s normal to see tiny green specks in the liquid.)
- Pour the batter into the prepared pan. Use a spatula to spread it evenly across the entire pan.
- Bake in the center of the preheated oven for about 12 minutes, or until the batter firms up.
- While the first batch of batter is baking prepare the next batch by repeating steps 1-4.
- When the first batch comes out of the oven, place it on a cooling rack to cool for 10 minutes.
- Place the second batch of batter into the oven, and repeat the above steps one more time, with the remaining ingredients.
- After each layer of noodles has cooled, lay them on a cutting board, paper side up, and carefully remove the paper. Slice each sheet of lasagna noodle across the short way, to create 3 fat noodles per sheet.
- Preheat the oven to 350° F.
Directions to make the filling:
- In a large bowl, combine the spinach, ricotta, cubed mozzarella, egg, spices, and 2 tbsp. of the grated parmesan. Mix well to thoroughly incorporate.
- In another bowl, combine the sauce and water. Mix well.
Directions to assemble and bake:
- Spread 1/4 of the sauce mixture evenly across the bottom of a 14.5″ x 11″ lasagna pan.
- Lay 3 of the noodles across the short way, next to each other, on top of the sauce.
- Spread 1/2 of the ricotta mixture evenly across the top of the noodles.
- Spread 1/3 of the remaining sauce evenly across the top of the ricotta.
- Sprinkle 1/3 of the shredded mozzarella evenly over the sauce.
- Lay the next layer of noodles, ricotta, 1/2 of the remaining sauce, and 1/2 of remaining cheese, as before.
- Lay the last layer of noodles across the top, and spread the remaining sauce evenly across the top of the noodles. Make sure to cover the edges of the noodles with sauce. I always save a little to drip around the edges, and between the lasagna and the insides of the pan.
- Sprinkle the remainder of the mozzarella and the reserved tbsp. of parmesan evenly over the top of your lasagna.
- Cover tightly with foil, and bake for 60 minutes in the 350° F oven, until the sauce is bubbly, and the cheese is melted.
- Uncover the lasagna and continue to bake for about 20 more minutes, until the cheese has turned a lovely light golden brown.
- Remove the lasagna from the oven. Let stand for 10 minutes before cutting and serving.