Follow these steps for perfect results
lasagna noodles
cooked
pasta sauce
zucchini
sliced thinly
roma tomatoes
sliced thinly
red bell pepper
sliced thinly, vertically
red onion
sliced thinly
white button mushrooms
sliced thinly
broccoli
stem removed, cut into small pieces
basil
thinly sliced
mozzarella cheese
shredded
parmigiano-reggiano cheese
shredded or grated
ricotta cheese
fat-free
eggs
garlic
minced or pressed
spinach
salt
pepper
Preheat oven to 375°F.
In a large bowl, combine spinach, ricotta cheese, eggs, garlic, salt, and pepper.
Lightly coat the bottom of a 9x13 lasagna pan with pasta sauce.
Layer 3 lasagna noodles on the bottom of the pan.
Dollop half of the ricotta/spinach mixture onto the noodles.
Sprinkle zucchini, tomato slices, broccoli, onion, mushrooms, and bell pepper slices over the ricotta mixture.
Pour 20 oz of pasta sauce over the vegetables.
Layer 3 more lasagna noodles.
Spread the remaining ricotta/spinach mixture on top.
Add the remaining vegetables.
Pour half a jar of pasta sauce over the veggies.
Layer the last 3 lasagna noodles.
Cover with the remaining pasta sauce.
Sprinkle mozzarella and parmigiano-reggiano cheese on top.
Bake for 40-50 minutes, until cheese is browned and bubbly.
Let sit for 10 minutes before serving.
Expert advice for the best results
Blanch vegetables before layering to reduce liquid.
Use no-boil lasagna noodles to save time.
Add a layer of pesto for extra flavor.
Everything you need to know before you start
20 minutes
Can be made a day in advance and baked before serving.
Slice and serve warm, garnish with fresh basil.
Serve with a side salad.
Serve with garlic bread.
Pairs well with Italian dishes.
Refreshing and complements the richness of the lasagna.
Discover the story behind this recipe
A popular dish for family gatherings and celebrations.
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