Delicious Homemade Vegetarian LasagnaVeg

1

Finely dice half an onion, two carrots, and one zucchini.

2

Heat a small amount of olive oil in a pan over medium heat.

3

Add the diced vegetables to the pan and cook until softened. Season with a pinch of salt and pepper.

4

Add four to five handfuls of spinach to the pan, allowing them to wilt down with the other vegetables.

5

Transfer the sautéed vegetable mixture into a blender.

6

Add 1.5 cups of ricotta cheese to the blender.

7

Pulse the mixture until the vegetables are broken down into smaller pieces, being careful not to over-process into a soup-like consistency.

8

Preheat your oven to 425°F.

9

Spread a thin layer of marinara sauce (about 1/2 cup) on the bottom of a baking dish.

10

Place a layer of no-boil lasagna noodles over the sauce.

11

Spread a layer of the ricotta-veggie mixture over the noodles, then sprinkle with about 1 tablespoon of parmesan cheese and 1/4 cup of mozzarella cheese.

12

Repeat these layers (noodles, ricotta mixture, parmesan, and mozzarella) three more times.

13

For the final top layer, add the noodles, remaining marinara sauce, remaining parmesan, and the rest of the mozzarella cheese.

14

Cover the baking dish with tin foil, creating a tent to prevent the cheese from sticking to the foil. Bake covered for 15 minutes.

15

Bake covered for 15 minutes

16

Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling