Ingredients
- 2 tablespoons olive oil
- 1 red bell pepper chopped
- 1 zucchini chopped
- 1 yellow onion chopped
- 3 cups fresh spinach
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 9 no-boil lasagna noodles
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
- In a large skillet, heat olive oil over medium heat. Add bell pepper, zucchini, and onion. Cook until vegetables are tender, about 7-10 minutes. Add spinach and cook until wilted. Season with salt and pepper.
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Place three lasagna noodles over the sauce. Spread a layer of the vegetable mixture, then dollop ricotta cheese, and sprinkle mozzarella cheese. Repeat layering with remaining ingredients, finishing with a layer of noodles topped with marinara and mozzarella cheese.
- Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden. Let stand for 10 minutes before slicing and serving.
