○ 2 tablespoons olive oil
○ 1 onion, finely chopped
○ 2 garlic cloves, minced
○ 1 zucchini, diced
○ 1 bell pepper, diced
○ 1 carrot, grated
○ 1 cup mushrooms, sliced
○ 2 cups spinach, chopped
○ 1 can (14 oz) diced tomatoes
○ 1 can (14 oz) tomato sauce
○ 2 tablespoons tomato paste
○ 1 teaspoon dried basil
○ 1 teaspoon dried oregano
○ Salt and pepper to taste
○ 2 cups ricotta cheese
○ 1 egg, beaten
○ 1 cup grated Parmesan cheese
○ 2 cups shredded mozzarella cheese
○ 1/4 cup chopped fresh basil
○ 12 lasagne noodles, cooked according to package instructions
○ 2 cups shredded mozzarella cheese (for topping)
○ Heat olive oil in a large pan over medium heat. Add onion and garlic; sauté until
soft and fragrant.
○ Add zucchini, bell pepper, and carrot; cook for 5-7 minutes until vegetables are
tender.
○ Add mushrooms and spinach; cook until the spinach is wilted.
○ Stir in diced tomatoes, tomato sauce, tomato paste, dried basil, dried oregano,
salt, and pepper. Simmer for 20 minutes, stirring occasionally.
○ In a large bowl, combine ricotta cheese, beaten egg, grated Parmesan cheese,
shredded mozzarella cheese, and fresh basil. Mix well.
○ Preheat the oven to 375°F (190°C).
○ Spread a thin layer of vegetable sauce at the bottom of a 9×13-inch baking dish.
○ Place 3 lasagne noodles over the sauce. Spread 1/3 of the cheese mixture over
the noodles. Top with 1/3 of the vegetable sauce.
○ Repeat layers twice more, ending with the remaining vegetable sauce.
○ Sprinkle the top with the remaining 2 cups of shredded mozzarella cheese.
○ Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for
an additional 15 minutes, until the cheese is bubbly and golden.
○ Let the lasagne cool for 10 minutes before serving.
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