Ingredients:

  • 2 tbsp olive oil
  • 2 medium zucchini, diced
  • 2 medium carrots, diced
  • 1 red bell pepper, diced
  • 8 oz mushrooms, sliced
  • 1 cup fresh spinach
  • 3 cloves garlic, minced
  • 15 oz ricotta cheese
  • 1 cup cottage cheese
  • 1 large egg, beaten
  • 1/2 cup grated parmesan cheese
  • 1/2 tsp dried oregano
  • salt, to taste
  • black pepper, to taste
  • 12 lasagna noodles, cooked
  • 3 cups marinara sauce
  • 3 cups shredded mozzarella cheese
  • 1/4 cup fresh basil, torn

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add carrots and mushrooms to the skillet, cooking until the mushrooms release their liquid and turn golden brown.
  3. Toss in the diced zucchini and bell peppers, sautéing until the edges are slightly charred.
  4. Stir in the minced garlic and fresh spinach, cooking just until the spinach wilts, then set aside to cool.
  5. In a large mixing bowl, combine the ricotta cheese and cottage cheese.
  6. Beat in the egg, then stir in the grated Parmesan, dried oregano, salt, and black pepper until smooth.
  7. Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish.
  8. Arrange a layer of cooked lasagna noodles over the sauce, followed by a layer of the cheese mixture, roasted vegetables, and additional marinara sauce.
  9. Repeat the layers until all ingredients are used, finishing with a top layer of mozzarella cheese.
  10. Bake in the oven for 40 minutes or until the cheese is bubbly and golden brown.
  11. Garnish with torn fresh basil before serving.