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INGREDIENTS
For the Vegetable Layers:
1 tablespoon olive oil
1 large zucchini, sliced
1 large yellow squash, sliced
1 red bell pepper, cut into strips
1 small eggplant, sliced
1 cup fresh spinach leaves
Salt and pepper, to taste
1 teaspoon Italian seasoning
For the Ricotta Mixture:
15 ounces ricotta cheese
1 egg
1/4 cup grated Parmesan cheese
1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
Salt and pepper, to taste
Additional Ingredients:
9–12 no-boil lasagna noodles
2 cups marinara sauce
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese for topping
INSTRUCTIONS
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