Scale

For the Vegetable Filling:

2 tablespoons olive oil

1 small onion, diced

3 cloves garlic, minced

1 zucchini, diced

1 red bell pepper, diced

1 cup mushrooms, sliced

1 cup spinach, chopped

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Italian seasoning

For the Ricotta Mixture:

1 (15-ounce) container ricotta cheese

1 large egg

½ cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried basil

For the Sauce:

3 cups marinara sauce (homemade or store-bought)

1 teaspoon red pepper flakes (optional)

For Layering:

9 lasagna noodles, cooked

2 cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh basil for garnish

Prepare the Vegetables:

In a large skillet, heat olive oil over medium heat.

Add onion and garlic, sautéing until softened.

Stir in zucchini, bell pepper, mushrooms, and spinach.

Season with salt, black pepper, and Italian seasoning. Cook until vegetables are tender. Set aside.

Make the Ricotta Mixture:

In a bowl, mix ricotta cheese, egg, Parmesan, garlic powder, and dried basil. Stir until well combined.

Assemble the Lasagna:

Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.

Spread ½ cup marinara sauce on the bottom of the dish.

Layer 3 lasagna noodles, followed by ⅓ of the ricotta mixture, ⅓ of the vegetable mixture, and ½ cup marinara sauce.

Repeat layers until all ingredients are used.

Top with shredded mozzarella and Parmesan cheese.

Bake and Serve:

Cover with aluminum foil and bake for 30 minutes.

Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.

Let the lasagna rest for 10 minutes before slicing.

Garnish with fresh basil and serve warm.