From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
Cook lasagna noodles according to package instructions; drain and set aside.
- 3
Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until fragrant, about 2 minutes.
- 4
Add zucchini, eggplant, and red bell pepper. Cook until vegetables are tender, about 7-8 minutes. Add spinach and cook until wilted. Season with oregano, basil, salt, and pepper.
- 5
Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
- 6
Layer 3 noodles over the sauce. Spread half of the ricotta cheese over the noodles, then top with half of the vegetable mixture, a third of the mozzarella, and a third of the marinara sauce.
- 7
Repeat the layers: noodles, remaining ricotta, remaining vegetables, another third of the mozzarella, and another third of the sauce.
- 8
Top with final layer of noodles, remaining marinara sauce, mozzarella, and Parmesan cheese.
- 9
Cover with foil and bake for 25 minutes. Remove foil and bake uncovered for an additional 15-20 minutes, until cheese is golden and bubbly.
- 10
Let cool for 10 minutes before slicing and serving.