250 grams (1 packed cup) of fresh baby spinach, washed and dried
1 clove garlic, minced
1 small onion, diced
1 750 g (26 ounce) jar of tomato passata (strained tomatoes)
1 tablespoon sugar
1 tablespoon balsamic vinegar
2 cups grated mozzarella cheese
½ cup grated Parmesan cheese
1 16-ounce (500g) container of whole milk ricotta cheese
1 large egg, lightly beaten
1 tablespoon oregano
1 teaspoon salt
½ teaspoon pepper
Mix together the ricotta, egg, oregano, salt and pepper in a small bowl. Set aside.
Cut the zucchini in half lengthwise. Slice the zucchini into half-moon shapes about ⅛" thick (about ⅓ cm). Set aside.
Line a large plate with a paper towel and set it next to the stove. Heat a large skillet over medium-high heat. Add a drizzle of olive oil and add the spinach, a handful at a time, stirring until the spinach is dark green and wilted. Transfer the spinach to the paper-towel lined plate and set aside.
Preheat the oven to 350 degrees (do not do this if you're not planning on baking the lasagna right away).
Drizzle some more olive oil (around a tablespoon) into a large pot and turn the heat on medium-low. Add the onion and saute gently for about 7-9 minutes until the onions are translucent. Add the garlic and cook for a minute more, stirring.
Pour the passata into the pot and stir to incorporate the garlic and onion mixture into the passata. Add the balsamic vinegar and sugar and increase the heat to medium high. Bring the passata up to a boil, then reduce the heat to simmer the passata for 15 minutes or so until the sauce is reduced. Taste the sauce and season with salt and pepper.
Bring a large pot of salted water to boil. Add the lasagna noodles and cook according to the package directions. Drain and set aside.
Wrap the spinach up in the paper towel it's been resting on and squeeze the spinach gently over a sink to drain out the water in the spinach. Return the spinach to the plate.
Brush the inside of a 9x13 baking dish with olive oil. Add a ladle of sauce to the bottom of the baking dish, using the lady to spread a thin layer all over the baking dish. Lay the lasagna noodles over the sauce, overlapping them slightly. Spread a layer of ricotta cheese (about ⅓rd of it) over the noodles, then top with a layer of spinach. Pour more sauce over the spinach and top with more lasagna noodles. Add another layer of ricotta, followed by a layer of zucchini and more sauce. Repeat these layers until you're at the top of the baking dish, then top with a mixture of mozzarella and parmesan.
Cover the lasagna with tinfoil and refrigerate it if you're not serving it right away. Otherwise, bake it for 35-40 minutes, covered with tin foil, and then uncover to brown the cheese during the last 5-7 minutes of baking.
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2019/02/spinach-and-zucchini-lasagna.html