Spinach, Artichoke, Zucchini Lasagna

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 4,179.4
  • Total Fat: 253.0 g
  • Cholesterol: 811.1 mg
  • Sodium: 6,126.1 mg
  • Total Carbs: 240.2 g
  • Dietary Fiber: 90.2 g
  • Protein: 279.6 g

View full nutritional breakdown of Spinach, Artichoke, Zucchini Lasagna calories by ingredient


Introduction

Vegetarian pasta free version of a creamy spinach/chicken /artichoke lasagna Vegetarian pasta free version of a creamy spinach/chicken /artichoke lasagna
Number of Servings: 1

Ingredients

    3 tbsp Butter, salted
    8 oz Mozzarella Cheese, part skim milk
    1 cup Parmesan Cheese, grated
    907 Ricotta Cheese, whole milk
    10 artichoke, medium Artichokes, fresh
    2 clove Garlic
    3 cup, sliced Zucchini
    2 package (10 oz) yields Spinach, frozen
    0.20 cup Flours: Tapioca
    3 cup Silk Coconut Milk (Unsweetened)
    3 serving Cheese, Great Value Finely Shredded Italian Style (total 1Cup)

Directions

Preheat oven to 350. Slice Zucchini into lasagna noodles.
Meanwhile, in a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, 1 minute, then add tapioca flour and cook 1 minute more. Pour in coconut milk and season with salt and pepper. Bring to a simmer and let thicken, 2 to 4 minutes. Add Parmesan and stir until creamy, then add spinach, and artichokes and stir until combined.
Assemble lasagna: Spread a thin layer of spinach/artichoke mixture in a large baking dish and top with a layer of overlapping noodles. Spread a layer of ricotta over the noodles, add a layer of spinach/ artichoke mixture, and sprinkle with a layer of mozzarella. Repeat for three layers total, ending with mozzarella.
Tent with foil and bake for 35 minutes. Remove foil and bake until browned and bubbly, 10 minutes more.
Let cool for 15 minutes before slicing and serving.

Serving Size:8