Vegetarian lasagna recipe

Ingredients

• 9-12 no-boil lasagna noodles

• 1 large jar (about 24 oz) of marinara sauce

• 15 oz ricotta cheese

• 1 egg

• 1/2 cup grated Parmesan cheese

• 2 cups shredded mozzarella cheese

• 1 lb fresh spinach, rinsed and chopped (or use frozen spinach, thawed and drained)

• 1 medium zucchini, thinly sliced

• 1 bell pepper, diced

• 1 small onion, diced

• 2-3 cloves garlic, minced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 teaspoon dried oregano or Italian seasoning

• Fresh basil for garnish (optional)

Instructions

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Vegetables:

   • Heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened.

   • Add the bell pepper, zucchini, and spinach. Cook until the vegetables are just tender and the spinach has wilted. Season with salt, pepper, and dried oregano.

   • Remove from heat and set aside.

3. Mix Cheeses:

   • In a bowl, mix together the ricotta cheese, egg, half of the grated Parmesan cheese, and a pinch of salt and pepper. Set aside.

4. Assemble Lasagna:

   • Spread a thin layer of marinara sauce over the bottom of the baking dish.

   • Place a layer of lasagna noodles over the sauce.

   • Spread half of the ricotta mixture over the noodles.

   • Add half of the sautéed vegetables over the ricotta layer.

   • Sprinkle a layer of mozzarella cheese.

   • Repeat the layers: sauce, noodles, ricotta mixture, vegetables, and mozzarella cheese.

   • Top with a final layer of noodles, the remaining sauce, and sprinkle the rest of the Parmesan and mozzarella cheeses.

5. Bake:

   • Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes.

   • Remove the foil and bake for another 15-20 minutes, or until the cheese is bubbly and golden brown.

6. Serve:

   • Let the lasagna cool for 10-15 minutes before slicing.

   • Garnish with fresh basil leaves if desired.

   • Serve warm and enjoy!