VEGETABLE LASAGNA Spinach Seasoning
Serves 8 Oven at 350⁰
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped onion
4 medium zucchini, halved lengthwise and thinly sliced
2 x 8 ounce packages pre-sliced cremini mushrooms
3 garlic cloves, minced
2 cups shredded mozzarella cheese, divided
1½ cups ricotta cheese
½ cup grated fresh Parmesan cheese, divided
4 tablespoons Spinach Seasoning
1 large egg
5 cups Marinara sauce
12 sheets pre-cooked lasagna noodles
1. Preheat the oven. Coat a large Dutch oven with cooking spray. Add the bell peppers, onion, zucchini, and mushrooms and sauté 10 minutes. Add the garlic, sauté 30 seconds.
2. Combine 1½ cups mozzarella, ricotta, ¼ cup Parmesan, the Spinach Seasoning and egg, stirring well.
3. Spread 1 cup Marinara sauce over the bottom of a 13 x 9 inch baking dish coated with cooking spray; top with 3 noodles. Spoon one cup Marinara sauce evenly over the noodles. Top evenly with one-third of ricotta mixture and one-third of vegetable mix. Repeat layers twice, ending with noodles. Top with remaining 1 cup Marinara sauce. Sprinkle with remaining cheese.
4. Bake in the oven for 45 minutes. Let stand 10 minutes.