Type what you have

Ingredients

• ✓ basil paste
• arugula
• grape tomato
• mozzarella
• crouton
• balsamic vinaigrette salad dressing
• salt
• black pepper

Instructions

1. 1 Toss arugula, tomatoes, mozzarella cheese balls, and croutons in a large bowl.
2. 2 Whisk basil paste into the balsamic salad dressing; pour on salad and toss to combine. Season salad with salt and black pepper, if desired.

By Kelli Kneeland Boulter

Ingredients

• ✓ basil paste
• cooking spray
• mozzarella cheese
• black pepper
• salt
• parsley
• ricotta cheese
• red pepper flakes
• onion powder
• garlic
• parsley
• red wine vinegar
• tomato sauce
• black pepper
• salt
• olive oil
• ground beef
• salt
• zucchini

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
3. 3 Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
4. 4 Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
5. 5 Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
6. 6 Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

By kory