To make the veggie lasagna:
I first chopped all the veggies into bite size pieces.
Next, I sauteed one chopped onion in olive oil and butter. Then, added in a few crushed cloves of garlic. After a few minutes, I added in the squash, mushrooms, tomatoes, and bell peppers. Salt and pepper to taste. After the vegetables were mostly cooked I added in the spinach and fresh herbs: basil, oregano, thyme.
Next I stirred this cooked veggie mixture into a pound of ricotta cheese.
I layered the cheesy veggie mixture between no-boil lasagna noodles with a little shredded cheese and marinara sauce. Top with shredded cheese. Bake at 350 degrees, covered for 35 min. Check for doneness. If the noodles are done. Remove the cover or foil and bake until the cheese is melted.
Allow it to cool a few minutes before cutting.
|Serve with homemade bread! :)|