Ingredients:
- medium zucchinis - 2, pilled and chopped
- medium bell peppers - 2, seeded and chopped
- uncooked oven ready lasagna noodles - 1 package
- mozzarella, provolone and Parmesan cheese mix - 2 cups
- medium onion - 1, finely chopped
- garlic - 2 cloves, finely chopped
- canned diced tomatoes - 1 can, 14 oz
- light ricotta cheese - 15 oz
- fresh spinach - 2 cups, packed
- egg - 1
- extra virgin olive oil -
- salt - to taste
- freshly ground black pepper - to taste
- For the tomato sauce: -
- tomato sauce - 26 oz
- dry Italian herbs (oregano, thyme, basil) - 2 tbsp
- paprika - 1 tsp
- chili powder - 1 tsp
- salt - to taste
- garlic - 2 cloves, minced
- freshly ground black pepper - to taste
Instructions:
In a heavy skillet heat 2 tablespoons of olive oil, sauté zucchinis, bell pepper , onion and garlic until tender. Add diced tomatoes and cook another 7-10 minutes. Season to taste. In a food processor combine ricotta cheese, spinach, 1/2 cup of cheese mixture and egg, process untill smooth. In a medium bowl mix all the ingredients for a tomatoe sauce. Season to taste. Preheat oven to 350 F. Coat the bottom of a 9x13 inch baking dish with the tomato sauce, place the lasagna noodles on top of the sauce until the dish is covered, spread a thin layer of the ricotta mixture over the noodles, sprinkle the cheese mixture, and cover with a layer of the lasagna noodles. Then add a layer of the vegetable mix, coat with tomato sauce, sprinkle the cheese mixture over top, and cover with a layer of the lasagna noodles. Repeat until the baking dish is full and your ingredients used up. The last layer should be the tomato sauce with some cheese sprinkled over top. Drizzle with an extra virgin olive oil and cover with aluminum foil. Bake for 50 minutes. Remove foil and broil high (2-5 minutes) until the cheese on top becomes a golden brown. Let it sit for 8-10 minutes before serving.