Fall Vegetable Lasagna

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READY IN: 1hr 10mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • .Heat 2 tsp oil in large nonstick skillet over med-high heat.
  • Add squash in batches and cook 1 to 2 minutes per side until just tender; transfer to plate.
  • Heat remaining 1 tsp oil in same skillet.
  • Add onions, bell pepper, 1/4 tsp salt, and garlic; cook until softened, 3 to 5 minutes.
  • Add spinach in batches and cook, stirring just until wilted, about 3 minutes. Transfer to plate.
  • Combine ricotta, basil and remaining 1/2 tsp salt in a bowl.
  • Heat oven to 375.
  • Spoon half of the sauce on bottom of 9 x 13-inch baking dish.
  • Layer sauce with 3 noodles; one third of ricotta mixture and squash.
  • Layer twice more with 3 noodles, ricotta mixture and spinach mixture.
  • Top with remaining noodles, sauce and mozzarella.
  • Cover with foil and bake until sauce is bubbly and noodles are tender, about 50 minutes.
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