8 fresh Lasagna Noodles
1 24 ounce Jar Marinara
1 tablespoon Olive Oil
1 Medium Zucchini, diced
12 mushrooms, chopped
1 Cup Shredded or Diced Carrots
1/2 Large Onion, diced
2-3 Garlic cloves, minced
1/2 tsp Pepper, divided
1/4 tsp Salt
1 15 ounce container Ricotta
1/2 cup Shredded Parmesan
1 teaspoon Italian Seasoning
1 cup Baby Spinach, chopped
1 cup Shredded Mozzarella
.Preheat oven to 350°F
Spread out 1/2 cup of marinara sauce in the bottom of a 9×13 dish. Set aside.
Heat the olive oil over medium-high heat.
Add the diced onion, garlic, carrots, zucchini and mushrooms. Season with 1/4 teaspoon salt and pepper. Saute for 8-10 minutes, until vegetables are soft.
While the vegetables are sauteing, combine the ricotta, egg, parmesan, italian seasoing and 1/4 teaspoon pepper, and spinach in a medium bowl. Mix well and set aside.
Once the vegetables are done cooking, let cool a little then mix with ricotta mixture.
Lay 3-4 lasagna noodles on top of sauce. I try to use a little as possible.
Spread all of the ricotta mixture then top with 1/2 of the rest of the sauce and a handful of mozzarella.
Top with 3-4 more lasagna noodles. Add rest of sauce and a little more mozzarella cheese. cover with foil
Bake for 30-40 minutes, until bubbly and cheese is melted.
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Published by Lem0815
Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.
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