Ingredients:

  • 3 medium zucchini, sliced (approx. 450g)
  • 1 red bell pepper, diced (approx. 150g)
  • 1 cup (150g) fresh spinach
  • 1 small onion, diced (approx. 100g)
  • 2 cloves garlic, minced
  • 2 cups (480ml) marinara sauce
  • 1 can (400g) diced tomatoes, drained
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 12 lasagna noodles (uncooked)
  • 2 cups (200g) ricotta cheese
  • 2 cups (200g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • Fresh basil leaves for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Sauté onion and garlic in a pan until softened.
  3. Add zucchini, bell pepper, and spinach; cook until vegetables are tender.
  4. In a mixing bowl, combine marinara sauce, diced tomatoes, oregano, salt, and pepper.
  5. Spread a layer of sauce in the bottom of the baking dish.
  6. Layer 4 lasagna noodles over the sauce.
  7. Spread half of the veggie mixture over the noodles.
  8. Dollop half of the ricotta and sprinkle a third of the mozzarella on top.
  9. Repeat layers: noodles, remaining veggies, ricotta, and a layer of sauce.
  10. Top with the final layer of noodles, remaining sauce, remaining mozzarella, and Parmesan cheese.
  11. Cover with foil and bake for 30 minutes; remove foil and bake for an additional 15 minutes until bubbly.