Step-by-Step Instructions

• Preheat your oven to 375°F (190°C).
• In a mixing bowl, combine the ricotta cheese, egg, dried basil, dried oregano, salt, and pepper. Mix until smooth and creamy.
• Bring a large pot of salted water to a boil and cook the lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.
• In a large skillet, heat a tablespoon of olive oil over medium heat. Sauté the chopped onion, bell pepper, and sliced zucchini for 5-7 minutes.
• Spread a layer of marinara sauce across the bottom of your prepared baking dish.
• Layer three lasagna noodles on top of the marinara sauce.
• Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables and half of the fresh spinach. Sprinkle a third of the shredded mozzarella cheese on top.
• Repeat the layering process with another layer of marinara sauce, three noodles, the remaining ricotta mixture, the rest of the sautéed vegetables, the rest of the spinach, and another third of the mozzarella cheese.
• Finish with the last three noodles and top with the remaining marinara sauce. Sprinkle the remaining mozzarella and grated Parmesan cheese on top.
• Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until bubbly and golden brown.
• Let the lasagna cool for 10 minutes before slicing.