Garden Vegetable Lasagna

Ingredients

Ingredients

• 12 lasagna noodles
• 2 zucchini
• 2 carrots
• 1/2 yellow onion
• 1 cups baby spinach
• 3 cloves garlic (minced)
• 2 tbsp fresh basil
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/4 cup parmesan cheese
• 2 cups marinara
• 1 tbsp extra virgin olive oil
• coarse salt, ground black pepper

Instructions

1. Preheat oven to 350°F. Grease a 9X13 casserole dish. Set a large pot of water to boil.
2. While the water is boiling, chop zucchini, carrots, and onion into tiny pieces
3. Cook lasagna noodles according to box instructions. Rinse with cold water, drain, and set aside.
4. While the noodles are cooking, heat olive oil to a large skillet over medium high heat.
5. Stir in zucchini, carrots, and onion. Cook until somewhat softened, about 5 minutes.
6. Add basil, spinach, and garlic, cook until spinach is wilted and garlic is fragrant, about 2 minutes. Remove from heat. Add salt and pepper to taste.
7. Spread 1/4 cup of the marinara sauce on the bottom of the prepared casserole dish.
8. Lay 3 noodles into the dish, cutting as necessary to fit. Spread evenly with 1/2 cup of the marinara sauce and 1/3 of whipped ricotta. Evenly sprinkle 1/3 of the cooked vegetable mixture and top with 1/2 cup of mozzarella cheese. Repeat this process twice more for two more layers.
9. Top final layer with last 3 noodles. Spread with the last of the marinara sauce and sprinkle with parmesan cheese and remaining mozzarella cheese.
10. Bake for 30 minutes until sauce is bubbling and cheese is golden. Let cool for 10 minutes. Garnish with freshly chopped basil (optional).

Notes

The original recipe called for an egg-riccota mixture, but it tasted great with just some whipped ricotta from Trader Joe’s.