Vegetable Lasagna

Instructions

1. Prepare the noodles
   Cook the lasagna noodles in a large pot of salted boiling water according to package directions until al dente. Drain and lay them flat on a sheet of parchment paper to prevent sticking.
2. Sauté the vegetables
   Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant, about 2 minutes. Add zucchini, yellow squash, and red bell pepper. Cook until vegetables are tender but still firm, about 5-7 minutes. Stir in spinach until wilted. Season with salt and pepper. Remove from heat and set aside.
3. Prepare the cheese mixture
   In a medium bowl, combine ricotta cheese, 1 cup of mozzarella, 1/4 cup of Parmesan, beaten eggs, and Italian seasoning. Mix well until thoroughly combined.
4. 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 if necessary. Spread 1/3 of the cheese mixture over the noodles, then 1/3 of the vegetable mixture, and 1/2 cup of marinara sauce. Repeat layers twice. Top with the remaining 4 noodles, remaining sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
5. Bake the lasagna
   Cover the baking dish with aluminum foil, making sure it doesn't touch the cheese. Bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown.
6. Rest before serving
   Remove from oven and let the lasagna rest for 10-15 minutes before cutting. This allows the layers to set and makes for cleaner slices when serving.