Like most of my recipes, I like to find healthy alternatives to the classic and typically fatty family favorites. When I found this veggie lasagna recipe from Tastes Lovely, I had to try it! I made a few adjustments of my own (like fresh spinach over frozen) but overall, this was a hit with the family! Give it a try!

Ingredients:
– 1 zucchini, chopped
– 1 large bell pepper, chopped
– 1 onion, chopped
– 1 cloves of garlic, grated or finely minced ( I used minced garlic from a jar)
– olive oil
– 32-oz container ricotta cheese
– 2 cups fresh spinach, chopped
– 1 egg
– 1 teaspoon salt
– 1 teaspoon pepper
– 16 ounces shredded mozzarella cheese
– (2) 25-oz jars marinara sauce
– 9-oz package lasagna noodles

Directions:

1. Preheat oven to 400 degrees.
2. Preheat a medium size skillet over medium high heat. Add the olive oil, then cook the chopped zucchini, bell pepper, and onion until softened. Add in the garlic, cook another 30 seconds until soft. Remove from heat and set aside.
3. In a medium size mixing bowl combine the ricotta cheese, spinach, egg, salt and pepper. Stir to combine. Set aside.
4. Assemble the lasagna in a 9×13 baking dish. Layer in this order: tomato sauce, noodles, spinach ricotta mixture, zucchini onion mixture, mozzarella cheese, and repeat.

5. Cover the lasagna with aluminum foil.
6. Bake on a parchment lined baking sheet for 45 minutes covered, then 15 minutes uncovered, or until the cheese is melted and just starting to brown.
7. Remove from oven and allow to sit for 10 minutes. Cut and serve warm.