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Cheesy Vegetarian Lasagna

Emma Christensen
  • minutes
  • Serves 8 to 10

INGREDIENTS

1 5 ounce package

Baby spinach

8 oz

Cremini or baby bella mushrooms, small

1

Eggplant (about 12 ounces), small

3 cloves

Garlic

1

Onion, medium small

1 tsp

Oregano, fresh

1

Red bell pepper, medium small

1 tsp

Thyme, fresh leaves

1

Zucchini or yellow summer squash, small small

3 cups

1 (24-ounce) jar good marinara sauce, good

15

Lasagna noodles, dry

1/2 tsp

Kosher salt

1 pinch

Red pepper flakes

1 1/3 tbsp

Olive oil

3 cups

Mozzarella cheese

2 cups

Whole-milk ricotta cheese