Italian Vegetable Lasagna

Instructions

1. Prepare the noodles
   Cook the lasagna noodles according to package directions until al dente. Drain, rinse with cold water, and lay flat on kitchen towels to prevent sticking.
2. Prepare the vegetable filling
   Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3 minutes. Add garlic and cook for 30 seconds until fragrant. Add zucchini, eggplant, and bell pepper, cooking until softened, about 7-8 minutes. Season with salt and pepper.
3. Add the spinach
   Stir in the chopped spinach and cook until wilted, about 2 minutes. Remove from heat and set the vegetable mixture aside to cool slightly.
4. Prepare the cheese mixture
   In a medium bowl, combine ricotta cheese, half of the mozzarella, 1/4 cup of Parmesan, beaten egg, dried Italian herbs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well until all ingredients are fully incorporated.
5. Assemble the lasagna
   Preheat oven to 375°F (190°C). Spread 1/2 cup of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange 4 lasagna noodles over the sauce, overlapping slightly. Spread 1/3 of the cheese mixture over the noodles, then top with 1/3 of the vegetable mixture and 1/2 cup of marinara sauce.
6. Add the layers
   Repeat the layering process twice more, starting with noodles and ending with the vegetable mixture and sauce. Top the final layer with the remaining mozzarella and Parmesan cheese.
7. Bake the lasagna
   Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden. Let the lasagna rest for 10 minutes before serving.
8. Garnish and serve
   Garnish with fresh basil leaves if desired, and serve hot with a side salad or garlic bread for a complete meal.