1 package no-cook lasagne noodles
1 large head roasted garlic, cloves squeezed out
1 red bell pepper, diced
1 yellow bell pepper, diced
1 yellow bell pepper, diced
4 carrots, ends trimmed, peeled and cut into 1/4 inch slices
3 zucchini, ends trimmed and cut into 1/4 inch slices
10 oz. sliced cremini mushrooms
1 onion, diced
14 oz. fresh baby spinach
2 tablespoons olive oil
1 tsp. each, dry oregano, basil and thyme
3 cups marinara sauce
1/2 lb. whole milk ricotta cheese
3/4 cup pesto
1 lb. mozzarella cheese, grated
1/2 cup Parmesan, grated
Lightly grease a 8.4 quart casserole dish; set aside.
Steam the carrots and zucchini for 6 minutes or until just tender and set aside. In a large pot add the olive oil, onions, garlic, spinach, mushrooms, bell peppers, and seasonings, cook until vegetables are tender. Stir in the marinara sauce; set aside. In a separate bowl mix together the ricotta and pesto until combined; set aside. Place 1/3 of the sauce in the bottom of the dish. Cover the top of the sauce with noodles. Sprinkle half the steamed vegetables over the top. Spread half the ricotta mixture. sprinkle 1/2 the mozzarella . Repeat with layers ending with sauce and mozzarella. Sprinkle Parmesan over the top.
Set on baking sheet. Bake uncovered , in a 400 degree oven for about 25 minutes or until hot in the center and bubbly. Remove from oven and allow to stand for 10 minutes before serving.
maggiesonebuttkitchen 