Vegetable Lasagna with Spinach and Ricotta

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Cook the lasagna noodles according to package instructions. Drain and set aside.

3. 3

   Heat olive oil in a large skillet over medium heat. Add chopped onion and garlic; sauté until translucent, about 5 minutes.

4. 4

   Add grated zucchini and carrot to the skillet, cooking for another 5 minutes until softened. Add the crushed tomatoes, oregano, basil, salt, and pepper. Simmer for 10 minutes.

5. 5

   In a bowl, combine ricotta cheese, parmesan cheese, egg, salt, and pepper. Mix well.

6. 6

   Blanch spinach in boiling water for 1 minute, then drain and squeeze out excess moisture. Add to the ricotta mixture and stir until well combined.

7. 7

   Spread a thin layer of the tomato sauce mixture in the bottom of a 9x13 inch baking dish.

8. 8

   Layer 3 lasagna noodles over the sauce. Spread half of the ricotta-spinach mixture over the noodles. Top with one-third of the mozzarella cheese and a layer of sauce.

9. 9

   Repeat the layers: 3 noodles, remaining ricotta mixture, one-third of mozzarella, and a layer of sauce.

10. 10

    For the final layer, place remaining noodles, top with the remaining sauce and sprinkle with the remaining mozzarella cheese.

11. 11

    Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until cheese is golden and bubbly.

12. 12

    Let the lasagna cool for at least 10 minutes before slicing and serving.