Roasted vegetable lasagna

Ingredients

• 12 lasagna noodles
• 2 zucchini
• 1 red bell pepper
• 8 oz mushrooms
• 5 oz baby spinach
• 15 oz ricotta
• 1 egg
• 2 cups shredded mozzarella
• 2 oz parmesan
• 1 jar marinara sauce
• 1 tsp Italian seasoning
• 2 tbsp olive oil

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Method

1. Heat oven to 400°F. Roast the sliced zucchini, pepper and mushrooms with oil and salt for 20 minutes. Cook the noodles.
2. Mix the ricotta with the egg, spinach, half the mozzarella, the parmesan and the seasoning.
3. Layer sauce, noodles, ricotta mix and vegetables three times, finishing with noodles, sauce and the rest of the mozzarella.
4. Cover with foil and bake 30 minutes, uncover and bake 10 more. Rest 10 minutes before slicing.

Cook meat, poultry, seafood and eggs to a safe internal temperature, and check every label if you're cooking for someone with an allergy. Times, temperatures and nutrition figures are guides, not guarantees. Food safety and recipe disclaimer