SafePlates

Ingredients

• 9 lasagna noodles (about 9 oz or 255 g)
• 2 cups shredded mozzarella cheese (8 oz or 227 g)
• 1 cup grated vegetarian Parmesan cheese (3.5 oz or 100 g) or vegetarian Pecorino
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 2 tablespoons fresh parsley, chopped
• 2 cups fresh spinach (2 oz or 56 g)
• 2 cups sliced mushrooms (5 oz or 142 g)
• 1 large zucchini, thinly sliced (about 1 cup or 124 g)
• 2 cups marinara sauce (16 oz or 454 g)
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cook the lasagna noodles according to the package instructions until al dente, then drain and set aside.
3. In a bowl, mix together the ricotta cheese, egg, and parsley. Season with salt and pepper to taste.
4. In a skillet, heat the olive oil over medium heat. Add the spinach, mushrooms, and zucchini. Cook until the vegetables are tender, about 5-7 minutes. Season again with salt and pepper to taste.
5. To assemble the lasagna, spread 1/3 of the marinara sauce on the bottom of a 9x13 inch (23x33 cm) baking dish. Layer three lasagna noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, followed by half of the vegetable mixture, and then sprinkle with one-third of the mozzarella and Parmesan cheeses.
7. Repeat the layers (sauce, noodles, ricotta, vegetables, cheeses).
8. Top with the final layer of noodles, the remaining sauce, and the rest of the cheeses.
9. Cover with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is bubbly and golden.
10. Let the lasagna sit for 10 minutes before slicing. Serve with a side of green salad or garlic bread for a complete meal.