Vegetable Zucchini Lasagna

Ingredients:

• 2 large zucchinis, sliced lengthwise into thin strips
• 2 carrots, thinly sliced
• 1 bell pepper (any color), julienned
• 1 small onion, thinly sliced
• 2 cups fresh spinach
• 3 cups marinara sauce
• 2 cups ricotta cheese
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

Preparation:

1. Preheat the oven to 375°F (190°C).
2. Prepare the vegetables: Heat olive oil in a pan over medium heat. Add garlic and onions, sautéing until translucent. Add carrots and bell pepper, cooking until they start to soften. Toss in spinach until wilted. Set aside.

Assembly:

3. Layer the lasagna: In a baking dish, spread a thin layer of marinara sauce. Arrange zucchini slices over the sauce to cover. Spread half of the vegetable mixture over the zucchini, followed by dollops of ricotta cheese and a sprinkle of mozzarella and Parmesan. Repeat the layers, finishing with a layer of zucchini topped with remaining marinara and cheeses.
4. Bake: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is golden and bubbly.
5. Garnish and serve: Let the lasagna sit for 10 minutes before slicing. Garnish with fresh basil and serve warm.

Conclusion:

This Vegetable Zucchini Lasagna is not only a feast for the eyes with its colorful layers but also a delight to the palate with its blend of textures and flavors. It’s a great way to include more vegetables in your diet while still enjoying the comfort of a baked lasagna. Enjoy your wholesome meal