Vegetable Lasagna

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •9 lasagna noodles
• •2 cups zucchini, sliced
• •2 cups fresh spinach
• •15 oz ricotta cheese
• •2 cups mozzarella cheese, shredded
• •1 cup Parmesan cheese, grated
• •1 jar (24 oz) marinara sauce
• •1 egg
• •2 cloves garlic, minced
• •1 tsp dried oregano
• •1 tsp dried basil
• •Salt and pepper to taste
• •Olive oil for sautéing

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a skillet, heat a tablespoon of olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.

3. 3

   Add zucchini to the skillet and cook for 5 minutes, until slightly softened. Then stir in the fresh spinach and cook until wilted. Season with salt, pepper, oregano, and basil.

4. 4

   In a bowl, combine ricotta cheese, egg, half of the grated Parmesan, and a pinch of salt and pepper. Mix until well combined.

5. 5

   Cook the lasagna noodles according to package instructions, then drain and set aside.

6. 6

   In a baking dish, spread a thin layer of marinara sauce on the bottom. Layer 3 lasagna noodles, half of the ricotta mixture, half of the vegetable mixture, a third of the mozzarella cheese, and then some marinara sauce. Repeat the layers once more with another layer of noodles, ricotta, vegetables, and sauce.

7. 7

   Top the final layer with the remaining noodles, marinara sauce, and the remaining mozzarella and Parmesan cheese.

8. 8

   Cover loosely with foil and bake in the preheated oven for 30 minutes. Afterward, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden. Let it cool for 5-10 minutes before slicing and serving.