Individual Mushroom Lasagnas

Ingredients

• 1 cup raw cashews
• Nonstick cooking spray
• 2 large zucchini, each sliced lengthwise into 8 (¼-inch-thick) strips
• 2 tablespoons olive oil
• 3 cups packed DOLE® Baby Spinach
• ½ cup part-skim ricotta cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 packages (8 ounces each) DOLE® Cremini Mushrooms, thinly sliced
• 2 garlic cloves, minced
• ⅓ cup chopped DOLE® White Onion
• 1¾ cups low sodium marinara sauce
• 1 cup low-moisture part-skim shredded mozzarella cheese
• 2 tablespoons sliced fresh basil

Directions

1. Soak cashews in 2 cups water for 4 hours; drain. Blend cashews and ½ cup water in a food processor on high until smooth, scraping down bowl occasionally. Makes about 1 cup.
2. Preheat oven to 375°F; spray 2 rimmed baking pans with nonstick cooking spray. Place zucchini in a single layer on prepared pans; spray with nonstick cooking spray. Bake zucchini 15 minutes or until tender; cut in half crosswise. Makes 32 zucchini pieces.
3. Heat 1 tablespoon oil in a large skillet over medium heat; add spinach and cook 1 minute or until wilted, stirring constantly. Transfer spinach to a large bowl; stir in ricotta cheese, salt, pepper and cashew mixture. Makes about 2 cups.
4. Heat remaining 1 tablespoon oil in same skillet over medium-high heat. Add mushrooms, garlic and onion; cook 8 minutes or until browned, stirring frequently. Transfer mushroom mixture to a plate. Makes about 1½ cups.
5. Spray 4 (3-cup) oven-safe ramekins with nonstick cooking spray. Spread 1 tablespoon sauce on bottom of each ramekin; top with 2 zucchini pieces, 2 tablespoons plus 2 teaspoons ricotta mixture, 2 tablespoons mushroom mixture and 2 tablespoons sauce. Repeat layers of zucchini, ricotta mixture, mushroom mixture and sauce twice; top with layer of zucchini and mozzarella cheese.
6. Bake lasagnas 15 minutes or until tops are golden brown and bubbly; let stand 10 minutes. Serve lasagnas sprinkled with basil.

Tips & tricks

Use a mandolin to easily slice the zucchini.