Vegetable Lasagna

Ingredients

• Salt and pepper - To taste
• Dried oregano - 1 teaspoon
• Marinara sauce - 3 cups
• Parmesan cheese - 1/2 cup, grated
• Mozzarella cheese - 2 cups, shredded
• Egg - 1
• Ricotta cheese - 2 cups
• Spinach - 4 cups, chopped
• Red bell pepper - 1, diced
• Yellow squash - 2, sliced
• Zucchini - 2, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons
• Lasagna noodles - 12 sheets

Instructions

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the zucchini, yellow squash, and red bell pepper to the skillet. Cook until the vegetables are tender, about 8 minutes.
5. Add the chopped spinach to the skillet and cook until wilted, about 2 minutes. Remove from heat.
6. In a separate bowl, mix together the ricotta cheese, egg, dried oregano, salt, and pepper.
7. Spread a thin layer of marinara sauce on the bottom of a 9x13-inch baking dish.
8. Place 4 lasagna noodles on top of the sauce. Spread half of the ricotta mixture over the noodles.
9. Top with half of the vegetable mixture and sprinkle with 1 cup of shredded mozzarella cheese.
10. Repeat the layers with 4 more lasagna noodles, the remaining ricotta mixture, the remaining vegetable mixture, and 1 cup of shredded mozzarella cheese.
11. Place the final 4 lasagna noodles on top and spread the remaining marinara sauce over the noodles.
12. Sprinkle the grated Parmesan cheese and the remaining shredded mozzarella cheese on top.
13. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
14. Let the lasagna cool for a few minutes before serving. Enjoy!