Dani’s Vegetarian Lasagna

Ingredients:

About 9 Pasta sheets (make your own or use fresh pasta from Whole Foods)

1 15oz package of part skim ricotta cheese

3/4 cup mozzarella 

1/4 cup parmesan 

1 egg

Approximately 4 cups of fresh spinach

2 or 3 cloves of fresh garlic, sliced thin 

2 zucchini, peeled and sliced thin

1 onion, chopped 

1 red bell pepper, chopped 

olive oil 

Italian seasoning (oregano, sweet basil, marjoram, thyme, and rosemary) to taste

about 1 1/2 cups of your favorite spaghetti sauce

Preparation

Heat oven to 350 degrees F. 

In a medium sauce pan, heat about a tablespoon of olive oil. Add onion and red pepper, and sauté until brown, stirring occasionally. 

In another medium sauce pan, heat another tablespoon of olive oil. Add garlic and sauté until garlic begins to brown, then add spinach and quickly sauté until reduced in volume. 

Meanwhile, in a mixing bowl combine the ricotta cheese, 1/2 cup of mozzarella, egg, and Italian seasoning. After the spinach is done sautéing, add the spinach/garlic mixture to the mixing bowl and stir. 

Spray a 9×9 inch pan lightly with cooking spray (I used grapeseed oil). Add a small amount of tomato sauce to the bottom, then line the bottom with a layer of pasta (about three sheets). 

Spread half the ricotta mixture on top of the pasta. Next add a layer of sautéd onions, then lay out the thinly sliced zucchini into a third layer. Cover with a layer of tomato sauce. 

Repeat: pasta, ricotta mixture, onions, zucchini, and more sauce. 

Top with a layer of pasta. Add a bit more sauce to keep the top moist during cooking. Then add the remaining 1/4 mozzarella and parmesan to the top. 

Bake at 350 for about 45 minutes, checking occasionally. Remove from oven and let sit 10 minutes before serving.

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