Veggie Lasagna

Ingredients:
- 12 lasagna noodles (or gluten-free alternative)
- 2 cups ricotta cheese
- 3 cups fresh spinach
- 1 zucchini, sliced thinly
- 1 yellow squash, sliced thinly
- 2 cups mushrooms, sliced
- 1 jar marinara sauce (or homemade)
- 2 cups mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- 2 garlic cloves, minced
- 1 onion, diced
- Olive oil
- Salt and pepper
Time:
1 hour 15 minutes.
Steps:
- Preheat oven to 375°F (190°C). Cook lasagna noodles according to package instructions.
- Sauté onion and garlic in olive oil until softened, then add spinach until wilted. Set aside.
- Sauté zucchini, squash, and mushrooms until tender. Season with salt and pepper.
- In a greased casserole dish, layer marinara sauce, noodles, ricotta-spinach mixture, sautéed vegetables, and mozzarella. Repeat layers and top with parmesan.
- Bake for 30-35 minutes until golden and bubbly.
Tips:
- Use no-boil lasagna noodles to save time.
- Add fresh basil or thyme to the ricotta mixture for extra flavor.
Benefits:
- Packed with antioxidants from the vegetables.
- High in calcium and protein from ricotta and mozzarella.
- Great for vegetarians.