• 3 zucchini, thinly sliced lengthwise on a mandoline
• ½ teaspoon (2.5ml) kosher salt
• 2½ cups (475g) ricotta cheese
• ¾ cup (65g) mozzarella cheese, grated and divided
• ½ cup plus 2 tablespoons (56g) Parmesan cheese, grated and divided
• 1 egg
• salt and pepper
• 2 teaspoons (10ml) extra virgin olive oil
• 2 cloves garlic, minced
• 3 cups (300g) spinach, finely chopped
• 3 cups (750g) low-sugar marinara sauce
• 2 tablespoons (30ml) basil chiffonade
  

Preheat the oven to 400°F/204.4°C.

Lay a few pieces of paper towel down on two baking sheets and lay the zucchini slices on top. Salt them and top with another few pieces of paper towel. Top with another baking sheet and press down. Let sit for 10 minutes. Wipe the salt and water off of the zucchini.

In a bowl, mix together the ricotta, and ½ cup (45g) each of parmesan and mozzarella cheese. Season with salt and pepper, to taste, then mix in the egg.

Meanwhile, heat the oil in a large cast iron skillet. Add the garlic and saute until fragrant. Add in the spinach and allow to wilt. Season with a pinch each of salt and pepper.

Pour in the marinara sauce and give everything a stir. Reduce the sauce over the heat for 7-8 minutes until very thick.

Spread about 1½ tablespoons (8.25g) of the cheese mixture onto the slice of zucchini and roll into a pinwheel.

Ladle a few spoonfuls of the marinara sauce into the casserole dish and spread out so it covers the whole bottom of the dish.

Position all of the pinwheels into the casserole dish and top with the remaining cheese.

Place the lasagna into the oven for 15 minutes, then change the oven setting to broil.

Broil for 3-5 minutes or until golden brown.

Add basil on top.

Enjoy!