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Fresh Vegetable Lasagna with Spinach and Zucchini

Nancy Fuller
  • 140 minutes
  • Serves 6 to 8

INGREDIENTS

8

Basil, fresh leaves

2

Carrots, medium

1

stalk Celery

1 pinch

Chile flakes

6 cloves

Garlic

1 tbsp

Oregano, fresh

2

Shallots

8 cups

Spinach, packed fresh

1 28 ounce can

Tomatoes, whole

1

Yellow onion, large

2

Zucchini, medium

1

Egg

3 1/2 cups

Marinara sauce, Chunky

1 28 ounce can

Tomato sauce puree

20

Lasagna noodles

1/4 tsp

Black pepper, ground

1 1/2 tsp

Kosher salt

1

Kosher salt and freshly ground black pepper

7 tbsp

Olive oil

6 cups

Mozzarella

2 cups

Parmesan

3 cups

Ricotta cheese, fresh