Vegetable lasagna with spinach and zucchini

Ingredients:

Lasagna

• 20 lasagna sheets
• 3 tbsp. l. olive oil
• 2 shallots, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 medium zucchinis, halved and chopped
• 8 cups fresh spinach
• 3 cups fresh ricotta
• 2 cups finely grated Parmesan
• 1.5 tsp coarse salt
• 1/4 tsp ground black pepper
• 1 egg
• 6 tbsp. grated mozzarella
• 3.5 cups chunky marinara sauce, recipe below

Marinara sauce with vegetable pieces

• 1/4 cup olive oil
• 2 medium carrots, cut into 1cm cubes.
• 1 stalk celery, cut into 1cm cubes.
• 1 large onion, diced into 1cm cubes.
• 3 cloves garlic, crushed and chopped
• 1 tbsp chopped fresh oregano
• A pinch of chili flakes (optional)
• 1 can (800 g) of canned tomato puree
• 1 can (800g) canned whole peeled tomatoes, crushed by hand
• 8-10 fresh basil leaves

Preparation:

1. Preheat oven to 190°C.
2. Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10-12 minutes. Drain the noodles and drizzle with 1 tablespoon of olive oil, then set them aside. If using no-boil noodles, skip this step.
3. In a large skillet over medium heat, heat the remaining 2 tablespoons olive oil and cook the shallots until soft and translucent, 4-5 minutes. Add the garlic and zucchini and cook for 1 minute. Add the spinach and cook until wilted, 2-4 minutes.
4. In a large bowl, combine ricotta, Parmesan, salt, pepper and egg and set aside.
5. To assemble the lasagnaSpoon 1/2 cup marinara sauce into the bottom of a 9 x 13-inch baking dish and spread it out. Top with 5 lasagna noodles, overlapping them slightly. Spread one-third of the ricotta mixture over the noodles, then add one-third of the fried zucchini and spinach, distributing it evenly over the ricotta. Sprinkle with 2 cups mozzarella, then 1 cup sauce. Repeat the layers two more times, finishing with a layer of noodles and a sprinkle of mozzarella.
6. Cover with foil and bake for 40 minutes.
7. Remove the foil and continue baking the lasagna until bubbly and set, another 10-20 minutes. Cool for 10-15 minutes and serve.
   
   

   Marinara sauce with vegetable pieces

   
   In a large saucepan over medium heat, heat the olive oil, add the carrots, celery, and onion and cook, stirring occasionally, until softened, 8 to 10 minutes.
   
   Add the garlic and cook for 1 minute, then add the oregano, chili flakes, tomato puree, pureed tomatoes and their juices, basil leaves, and some salt and black pepper. Bring to a simmer and cook until the sauce thickens, about 30 minutes.