Ingredients
- 12 lasagna noodles
Sauteed Vegetables
- 2 tbsp olive oil
- 1 zucchini, diced
- 1 red bell pepper, diced
- 8 oz mushrooms, sliced
- 4 garlic cloves, minced
- 3 cups baby spinach
- 0.5 tsp salt
- 0.5 tsp black pepper
Tomato sauce
- 28 oz crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 0.5 tsp black pepper
Mixed ricotta
- 15 oz ricotta cheese
- 1 egg
- 0.5 cups grated parmesan
Lasagna layering
- 3 cups shredded mozzarella
1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Cook the noodles: Boil 12 lasagna noodles according to package directions until just al dente. Drain and lay flat on an oiled baking sheet to prevent sticking.
3. Sauté the vegetables: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 zucchini, diced, 1 red bell pepper, diced, and 8 oz mushrooms, sliced and cook until softened, about 6–8 minutes. Add 4 garlic cloves, minced and 3 cups baby spinach and cook until the spinach wilts, about 2 minutes more. Season with 0.5 tsp salt and 0.5 tsp black pepper.
4. Make the tomato sauce: In a saucepan, combine 28 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and 0.5 tsp black pepper. Simmer over medium-low heat for 10 minutes.
5. Mix the ricotta: In a bowl, stir together 15 ounces ricotta cheese, 1 egg, and 0.5 cups grated parmesan until smooth.
6. Layer the lasagna: Spread a thin layer of tomato sauce on the bottom of the baking dish. Add a layer of 4 lasagna noodles, then half the ricotta mixture, half the veggies, a 1 cup shredded mozzarella, and a third of the remaining sauce. Repeat. Finish with a final layer of noodles, remaining sauce, and remaining 1 cup shredded mozzarella.
7. Bake: Cover tightly with foil and bake for 30 minutes. Remove foil and bake for another 15 minutes until the cheese is golden and bubbling. Let the lasagna rest for 10–12 minutes before slicing. Enjoy!