Healthy vegetable lasagna packed with zucchini, mushrooms, spinach, ricotta, and mozzarella.

2 tbsp olive oil

1 1/2 cups chopped onion

1 red bell pepper, chopped

8 oz mushrooms, chopped

2 zucchini, chopped

4 garlic cloves, minced

48 oz marinara sauce

1 tsp Italian seasoning

Salt and pepper

Red pepper flakes

1/4 cup chopped parsley

5 oz spinach

1 egg

1 cup ricotta cheese

9 oven-ready lasagna noodles

16 oz shredded mozzarella

1/2 cup grated Parmesan

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1. Cook vegetables.

2. Simmer sauce.

3. Mix ricotta and egg.

4. Layer lasagna.

5. Bake covered, then uncovered.

6. Rest before serving.

Let lasagna rest before slicing.

Use oven-ready noodles for convenience.