Zucchini and spinach lasagna

Ingredients for 4 servings:

• 2 zucchinis
• 400 g spinach (frozen), chopped
• 100 g cream cheese
• 1 onion(s)
• 2 cloves garlic
• 2 tsp olive oil
• 1 tbsp tomato paste
• 2 tsp mixed herbs, fresh or frozen
• 1 package of tomatoes, pureed
• 100 g cheese, reduced-fat, grated
• salt and pepper
• nutmeg
• Paprika powder
• e.g. vegetable broth
• Oil for the mold

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

vegetarian, low carb, SiS, low fat

Slice the zucchini into thin strips using a vegetable peeler. Thaw the spinach. Finely dice the onions and dice or press the garlic. Sauté half the onions and half the garlic in 1 teaspoon of oil. Add the chopped spinach and heat through. Season with salt, pepper, and nutmeg. Add the cream cheese and bring to a boil briefly. Then remove from the heat and set aside. Sauté the other half of the garlic bulbs in 1 teaspoon of oil. Sauté the tomato paste and herbs and deglaze with a little vegetable stock. Then add the passata and season with salt, pepper, and paprika. Add a little more vegetable stock if desired. The tomato sauce shouldn’t be too thin. Layer the tomato sauce, zucchini slices, and spinach in an oiled baking dish. Finish with tomato sauce and sprinkle with cheese. Bake at 200°C for about 30-40 minutes. If you would like the cheese to be a little lighter, it is advisable to add it to the casserole about 10 minutes before the end of the cooking time.