Veggie-Packed Lasagna: A Garden-Fresh Delight

Ingredients:

Vegetables:

• Zucchini
• Sweet potato
• Bell peppers
• Red onion






• Frozen spinach

Filling:

• Part-skim ricotta cheese
• Melty cheese (mozzarella, Fontina, Provolone)










• Parmesan cheese
• Egg

Sauce:

• Tomato pasta sauce
• Balsamic vinegar
• Dried basil

Instructions:

1. Sauté the Vegetables: Cook the vegetables in olive oil until tender and slightly browned.
2. Make the Sauce: Stir in the tomato sauce and balsamic vinegar. Simmer for 10 minutes.
3. Make the Filling: Combine the ricotta, spinach, Parmesan, egg, and salt.
4. Start Layering: Spread a thin layer of sauce in the baking dish. Top with lasagna noodles.
5. Continue Layering: Add sauce, ricotta mixture, sauce, and mozzarella. Repeat with another layer of noodles, ricotta mixture, and mozzarella.
   
6. Finish: Top with the remaining noodles, sauce, mozzarella, and Parmesan.
7. Bake: Cover with foil and bake for 25 minutes. Uncover and bake for 15-20 minutes more.
8. Let Cool:
   
   
   
   
   
   
   Let the lasagna cool for 15 minutes before serving.

Tips:

• Drain the spinach thoroughly before using it in the filling.
• Use no-cook noodles or drain and dry boiled noodles before layering.
• Let the lasagna cool slightly before cutting to prevent it from becoming runny.
• For a browned top, broil the lasagna for a minute or two before removing it from the oven.

Variations:

• Add additional vegetables like mushrooms, squash, or broccoli.
• Make a spicy version by adding red pepper flakes.
• For a low-carb option, use eggplant or spaghetti squash as a base.