Veggie Lasagna

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1. 1

   Simmer the sauce

   Combine the jarred sauce and crushed tomatoes in a saucepan and season with salt, pepper, garlic powder, onion powder, and basil. Simmer while you prepare the vegetables.

2. 2

   Sauté the vegetables

   Sauté the zucchini, squash, and mushrooms in a little olive oil with the seasonings, just briefly. They should stay firm, since they’ll keep cooking in the oven.

3. 3

   Make the ricotta filling

   Mix the ricotta, eggs, shredded cheese, and spinach if using. Keep it in the fridge until you’re ready to layer.

4. 4

   Heat the oven

   Preheat the oven to 375°F.

5. 5

   Start the layers

   Spread a thin layer of sauce over the bottom of a 9x13-inch pan. Cover it with a layer of no-boil noodles.

6. 6

   Layer

   Spread on ⅓ of the ricotta filling, add a layer of vegetables, then ⅓ of the sauce, then another layer of noodles. Repeat until everything is used, about 3 layers.

7. 7

   Top and cover

   Spread a thin layer of sauce over the top noodles, then cover the pan with foil.

8. 8

   Bake covered

   Bake 45 minutes.

9. 9

   Add the cheese and brown

   Remove the foil, cover the top with mozzarella or 5-cheese blend, and bake 10 minutes more, until the cheese is lightly browned.

10. 10

    Rest

    Let it cool 10 minutes before cutting.