“Margherita” Lasagna

Ingredients

• 1 zucchini, diced
• 1 cup baby bella mushrooms, chopped
• 1 small onion, diced
• 1 red bell pepper, diced
• 1 Roma tomatoes, cut into discs
• 1/4 cup crushed or minced garlic
• 1 large bag of fresh spinach
• 1/4 cup fresh basil
• 1 16oz container of ricotta
• 8oz fresh mozzarella
• 1 cup shredded Romano cheese, divided
• 1 egg
• 1 32oz jar spaghetti sauce
• 1 box no boil lasagna noodles
• 1 lasagna tin foil pan
• 16oz Italian sausage
• Italian seasoning blend, to taste
• Salt & pepper, to taste

Instructions

Preheat oven to 375F

Boil fresh spinach until wilted. Combine in a bowl with drained ricotta cheese, 2T minced garlic, egg, & half of the Romano cheese. Add salt, pepper, & Italian seasoning to taste.

Pan fry the sausage until browned. Combine in a separate bowl with the spaghetti sauce. Then pan fry the onion, zucchini, bell pepper, & mushrooms with the remaining garlic. Add to the spaghetti sauce mixture.

In the lasagna pan, cover the bottom with a layer of noodles then spread half of the spaghetti sauce mixture on top. Add another layer of noodles & cover with the ricotta mixture. Add one final layer of noodles & spread remaining spaghetti sauce mixture on top. Then top with mozzarella pieces, Roma tomatoes, 1/2 cup of Romano cheese, & fresh basil.

Cover with tin foil & bake at 375F for 1 hour or until thoroughly hot.