Fresh Waters

A hearty and satisfying vegetable lasagna packed with layers of flavorful roasted vegetables and rich cheese.

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Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to package instructions.
In a large skillet, heat olive oil and sauté the zucchini, bell pepper, and mushrooms until tender.
Add the spinach and cook until wilted.
Spread a layer of marinara sauce at the bottom of a baking dish.
Layer 3 lasagna noodles over the sauce.
Spoon half of the ricotta cheese over the noodles, followed by half of the sautéed vegetables and a layer of mozzarella.
Repeat the layers, topping with a final layer of noodles, marinara sauce, and remaining mozzarella and Parmesan cheeses.
Bake for 30-35 minutes, or until cheese is bubbly and golden.
Let it cool for 10 minutes before slicing and serving.

For a spicier version, add red pepper flakes to the vegetable mixture.