Vegetable Lasagna

DinnerOven75 minServes 8Vegetarian

Ingredients

• 12 lasagna noodles
• 15 oz ricotta
• 1 egg
• 2 zucchini, diced
• 3 cups spinach
• 3 cups pasta sauce
• 2 cups shredded mozzarella

Amounts are scaled from the original 8 servings; cooking times may change for bigger batches.

Steps

1. Heat the oven to 375°F. Cook the noodles and drain.
2. Saute the zucchini 5 minutes, then wilt in the spinach. Mix ricotta with egg and salt.
3. Layer sauce, noodles, ricotta, vegetables and mozzarella three times, ending with sauce and cheese.
4. Cover with foil and bake 40 minutes, uncover and bake 10 more. Rest 15 minutes.

Swaps

• No jarred sauce? Simmer a can of crushed tomatoes with garlic, oil and salt for 10 minutes.
• Kale, chard or frozen spinach (thawed and squeezed) all work instead of fresh spinach.

Times are a guide; ovens and air fryers vary. Cook poultry to 165°F, ground meat to 160°F, and pork and fish to 145°F. Diet tags come from the ingredient list; check labels for allergens.

Check what you're missing in Crave