Ingredients
For The Vegetable Layer:
- 1 medium onion
- 2 cloves garlic crushed
- 3 carrots
- 3 small orange bell peppers (or 1 large pepper)
- 1 red bell pepper
- 8 button mushrooms (if the mushrooms are large, use 6)
- 5 small zucchini
- 6 ounces baby spinach
- 2 tablespoons olive oil
- ¼ teaspoon salt
- 8 lasagna sheets
For The Tomato Sauce:
- 2 tablespoons olive oil
- 2 cloves garlic crushed
- 1 can diced tomatoes
- ¼ cup fresh basil roughly chopped
- ½ teaspoon salt
For The Topping:
- 2 cups low-fat ricotta cheese
- ½ cup skim milk
- ¼ teaspoon salt
- 1 teaspoon black pepper
- 2 cups grated mozzarella cheese
Instructions
- Preheat the oven to 350°F, and finely chop the onion, garlic, carrots, bell peppers, mushrooms, and zucchini. Roughly chop the baby spinach.
- In a pan over medium heat, add the olive oil, onions, and garlic and fry for 5 minutes. Add the rest of the chopped vegetables and the ¼ teaspoon of salt, and cook, tossing every few minutes until everything is soft. Set the cooked mixture aside.
- Add all the sauce ingredients to a pot and simmer on low for 10 minutes, until the sauce thickens. If the sauce is too thick, it won’t cook the lasagna sheets. Once it's slightly thickened, set it aside.
- Whisk the ricotta, milk, ¼ teaspoon of salt, and pepper together in a bowl.
- Build the layers in a large casserole dish or high-rimmed baking pan. Start with half the sautéed vegetables on the bottom of the dish, then half the tomato sauce, then add 4 pieces of lasagna sheets to form a single layer of pasta. You can break the lasagna sheets a bit to make them fit. Using more or fewer sheets is fine. Repeat these layers once more, starting with the rest of the vegetables. Pour your ricotta mix on top, and scatter the mozzarella on top of the ricotta mix.
- Place in the oven, and bake for 30 minutes, or until the cheese bubbles and browns on top.
