Spinach Lasagna with Baked Zucchini Coins

Spinach Lasagna

2 eggs, beaten

1 container low-fat ricotta cheese

1 (10 oz.) package frozen chopped spinach, thawed and well-drained

1 cup chopped mushrooms

3 cups reduced fat shredded mozzarella, divided

1/2 cup grated Parmesan, divided

1 jar (26 oz.) spaghetti sauce, divided

9 whole wheat lasagna noodles, cooked and drained

Heat oven to 350. Mix eggs, ricotta, spinach, mushrooms, 2 cups mozzarella and 1/4 cup Parmesan. Layer 1 cup spaghetti sauce, 3 lasagna noodles and 1/2 the ricotta mixture in a 9x13 pan. Repeat layers. Top with remaining noodles, sauces and cheeses. Bake 45 minutes. Let stand 10 minutes before serving.

Baked Zucchini Coins

1/2 cup corn meal (I used bread crumbs)

1/4 cup whole wheat flour

1 teaspoon salt

1 teaspoon dried basil

Pepper

1 zucchini

1 egg

Olive oil

Preheat oven to 425. Mix flour, corn meal, salt, basil and pepper on a plate. Beat egg in a small bowl. Slice zucchini into 1/4 inch thick coins. Dip into egg and then into corn meal mixture. Coat a parchment lined cookie sheet with a couple of tablespoons of olive oil. Arrange zucchini coins on cookie sheet and bake for 10 minutes on each side, until golden brown. Serve with ranch or marinara for dipping.