1 cup ricotta cheese
2 green onions, sliced
3 medium zucchini, cut into thick slices
2 cups tomato sauce
4 lasagna noodles, cooked & cooled
1 cup corn kernels
2/3 cup mozarella cheese, shredded
2 cups baby spinach
2 tablespoons parmesan cheese, grated
In a mixing bowl; combine ricotta cheese and green onions. Cook zucchini slices over medium-high heat in skillet until lightly brown on both sides, about 2 to 3 minutes each.
Layer lasagna by first spooning one-third tomato sauce into bottom of baking dish. Top with two lasagna noodles. Arrange half of the zucchini slices over noodles. Sprinkle with all of the corn and half of the mozzarella cheese.
Next, arrange the spinach leaves over cheese, spoon one-third sauce over spinach, add remaining zucchini and then cover with ricotta cheese mixture. Top with remaining two lasagna noodles, remaining sauce and remaining half of mozzarella cheese. Sprinkle with parmesan cheese.
Cover pan and bake in preheated 375 F (180 C) oven for 35 to 40 minutes. Remove from oven and allow to cool for 10 to 15 minutes before cutting into pieces.
Serves 6