Ultimate Veggie Lasagna: A Hearty Delight for Everyone

Ingredients

Main Ingredients

• 9 whole‑wheat lasagna noodles
• 2 medium zucchini, sliced into ¼‑inch rounds
• 1 cup baby carrots, thinly sliced
• 1 cup mushrooms, sliced

Ricotta Mixture

• 2 ½ cups ricotta cheese
• 2 cups fresh spinach, chopped
• 1 egg, lightly beaten

Tomato Sauce

• 3  cups crushed tomatoes (canned)
• 2  cloves garlic, minced
• 1  tablespoon fresh basil, chopped

Seasonings & Cheese Topping

• ½  teaspoon dried oregano
• ½  teaspoon crushed red pepper flakes (optional)
• 1 ½ cups shredded mozzarella cheese
• ¼  cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

Cooking Process

1. Make the ricotta blend. In a medium bowl, combine the ricotta, chopped spinach, beaten egg, and a generous pinch of black pepper. Mix until smooth; the egg helps the mixture set during baking, preventing a watery center.
2. Prepare the tomato sauce. Heat 1 tablespoon olive oil in a saucepan over medium heat. Sauté minced garlic for 30 seconds, then stir in crushed tomatoes, fresh basil, red‑pepper flakes, and a dash of salt. Simmer gently for 10 minutes, allowing flavors to meld.
3. Cook the lasagna noodles. Bring a large pot of salted water to a rolling boil. Add the whole‑wheat noodles and cook 8‑10 minutes, or until al dente. Drain, rinse briefly with warm water, and set aside on a clean kitchen towel to keep them from sticking.
4. Assemble the layers. Spread a thin layer of tomato sauce on the bottom of a 9×13‑inch baking dish. Lay three noodles over the sauce, top with half the roasted vegetables, half the ricotta mixture, and a third of the mozzarella. Repeat the layering, ending with the remaining sauce, mozzarella, and Parmesan.