Vegetarian Lasagna

Ingredients

• 12 sheets lasagna sheets
• 500 g ricotta cheese
• 250 g mozzarella
• 80 g parmesan
• 200 g spinach
• 2 medium zucchini
• 2 large bell pepper
• 300 g mushrooms
• 700 ml marinara sauce
• 1 egg
• 3 tbsp olive oil
• 3 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper
• 10 leaves fresh basil

Steps

1. 1
   Preheat oven to 200°C. Dice zucchini, bell peppers, and mushrooms into bite-sized pieces.
2. 2
   Heat olive oil in a large skillet over medium-high heat. Add garlic and sauté 1 minute. Add zucchini, peppers, and mushrooms; roast 8–10 minutes until tender. Season and set aside.
3. 3
   Wilt spinach in the same pan for 2 minutes. Drain excess liquid and roughly chop.
4. 4
   In a bowl, mix ricotta, egg, half the parmesan, salt, and pepper until combined.
5. 5
   Spread a thin layer of marinara on the bottom of a 23×33 cm baking dish. Layer lasagna sheets, ricotta mixture, sautéed vegetables, spinach, marinara, and mozzarella. Repeat for 3 layers.
6. 6
   Finish with a final layer of marinara, remaining mozzarella, and parmesan. Cover tightly with foil.
7. 7
   Bake covered 30 minutes at 200°C. Remove foil and bake 15 more minutes until golden and bubbly.
8. 8
   Rest 10 minutes before slicing. Top with fresh basil.