Ingredients

The following ingredients have 4 Servings
  • 16 ounce box no-boil lasagna noodles
  • 3 cups your favorite pasta sauce ( (750ml jar or close))
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 medium yellow onion (diced)
  • 1 small green zucchini (diced small)
  • 1 small yellow zucchini (diced small)
  • 2 medium carrots (diced small)
  • 1 medium red pepper (diced small)
  • 1 cup sliced mushrooms
  • 3 cups baby spinach
  • 2 cloves garlic (minced)
  • one 454 grams tub ricotta cheese
  • 1 large egg
  • 2 teaspoons Italian seasoning
  • 2 tablespoons Parmesan cheese
  • 3 cups mozzarella cheese

Instruction

  • Soak your lasagna noodles in water while you chop the vegetables; a long plastic container does the trick.  Make sure that they are covered with water.
  • Place the olive oil and onions into a large skillet. Fry until the onions are tender-crisp, then add in the other vegetables. Continue to cook until the vegetables are tender-crisp.
  • Add in the spinach and cook until wilted. Remove the skillet from the heat.
  • To prepare the ricotta mixture, mix together the ricotta, egg, Italian seasoning and Parmesan. Set aside.
  • Preheat your oven to 350 °F while you prepare the lasagna layers.
  • Take the pasta sauce and in another bowl combine it with a cup of water. Then on the bottom of a 9x13 pan pour and spread out 1/2 a cup of the sauce.
  • Drain the noodles and then put your first layer on. Don't be afraid to do them patchwork, they do not fit perfectly. I used 4 across the width and one laying at the bottom and this used up the entire box of noodles. 
  • Add another half a cup of sauce on top. 
  • Use 1/3 of your fried veggies on top of that sauce.
  • Dab on a 1/3 of the ricotta mixture on top of those veggies.
  • Repeat the layers until you have only the top layer of noodles then pour the remainder of the sauce on top. 
  • Cover with tinfoil and bake in a 350 degree oven for approximately 45 minutes or until the noodles are tender. 
  • Remove from the oven and top with the mozzarella cheese then return the pan uncovered to the oven for another 10-15 minutes, until the cheese looks melted and slightly bubbled.
  • Let it sit for 5-10 minutes, then slice and serve.