Mediterranean Vegetable Lasagna

Ingredients

• 9-12 lasagna noodles
• 2 cups spinach, fresh or thawed from frozen
• 1 medium zucchini, sliced into thin rounds
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cups mushrooms, sliced
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 tablespoons olive oil for marinara
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar
• Salt and pepper to taste

Instructions

1. Prepare the Marinara Sauce: In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Pour in the crushed tomatoes and add sugar, salt, and pepper. Simmer the sauce on low heat for about 20 minutes, allowing the flavors to meld.
3. Preheat the Oven: Preheat your oven to 375°F (190°C).
4. Roast the Vegetables: On a baking sheet, toss the diced eggplant, zucchini, bell peppers, and sliced mushrooms with 2 tablespoons of olive oil, salt, pepper, oregano, and basil. Roast for about 25 minutes.
5. Cook the Lasagna Noodles: Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
6. Assemble the Lasagna: In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place 3-4 lasagna noodles over the sauce, followed by half of the roasted vegetables, half of the ricotta cheese, a third of the mozzarella cheese, and a sprinkle of Parmesan cheese. Repeat the layers.
7. Bake the Lasagna: Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes.
8. Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Garnish with fresh basil or a sprinkle of additional Parmesan.

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