Vegetable Lasagna

Ingredients

• 2 talbespoons olive oil
• 3 cloves garlic (minced)
• 2 medium zucchini (thinly sliced)
• 2 medium yellow squash (thinly sliced)
• 1 medium red bell pepper (diced)
• 16 ounces frozen spinach (thawed and squeezed dry)
• 12 sheets oven ready lasagna noodles
• 2 cups ricotta cheese
• 1 large egg
• salt and pepper (to taste)
• 2 1/2 cups marinara sauce
• 2 cups mozzarella cheese (shredded)
• 1 cup Parmesan cheese (grated)
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 1/2 cups milk
• 1 pinch nutmeg
• salt and pepper (to taste)

Instructions

1. 1

   Preparation:: Preheat your oven to 375°F (190°C).

2. 2

   Sauté Vegetables:: In a large skillet, heat the olive oil over medium heat. Add garlic, followed by zucchini, yellow squash, and red bell pepper. Cook until the vegetables are tender.

3. 3

   Bechamel Sauce:: Melt butter in a saucepan over medium heat. Whisk in the flour and cook for a minute. Gradually add in the milk, constantly whisking to avoid lumps. Season with nutmeg, salt, and pepper. Continue whisking until the sauce thickens.

4. 4

   Prepare The Ricotta Mixture:: In a bowl, mix together ricotta cheese, egg, frozen spinach, salt, and pepper.

5. 5

   Layering:: In a 9x13-inch baking dish, spread a thin layer of marinara sauce. Add a layer of lasagna noodles. Next, layer with the ricotta-spinach mixture. Add some sautéed vegetables and drizzle a portion of the bechamel sauce over them. Repeat these layers, finishing with a layer of marinara sauce over noodles. Sprinkle shredded mozzarella and grated Parmesan cheese on top.

6. 6

   Bake and Serve:: Cover the dish with aluminum foil and bake for 1 hour. Remove foil and bake for an additional 30 minutes, or until the cheese is golden and bubbly. Let it rest for 10 minutes before serving.