Spinach and Zucchini Lasagna
Pasta Sauce (homemade or store bought)
Lasagna sheets (again, homemade or store bought)
10 oz box of frozen chopped spinach defrosted and squeezed dry
32 ounce skim ricotta
½ cup shredded mozzarella + more to top the lasagna
½ cup grated Parmesan
¼ tsp nutmeg
Zucchini (or combination of zucchini, squash, and any other veggies you want!)
Preheat the oven to 425°
Cook up lasagna noodles.
Stir together ricotta mix. I used ricotta, spinach, mozzarella, paremesan and nutmeg.
Roast Veggies: Slice veggies thin, roast in olive oil, salt, pepper, chile flakes and dried herbs at 400° for about 30 minutes.
Spoon a thin layer of your sauce in the bottom of a buttered 9-by-13 pan. Add a layer of lasagna noodles, then a layer of the ricotta mixture, then a layer of veggies. Repeat—sauce, pasta, ricotta, veggies (Kristin also utilized a layer of fresh mozzarella). Top with sauce and a sprinkle of mozzarella cheese. Bake at 425° for 35 to 45 minutes