Southwestern Vegetable Lasagna

This Southwestern Vegetable Lasagna is a delightful twist on the classic Italian dish, featuring layers of roasted vegetables, creamy cheese, and zesty southwestern spices. Each bite is packed with flavor and texture, making it a satisfying and nutritious meal option for a crowd. Perfect for school lunches, this recipe is vegetarian, ensuring it meets dietary requirements while appealing to a variety of tastes.

Ingredients:

• 12 lasagna noodles
• 4 cups zucchini, sliced
• 4 cups bell peppers, diced
• 4 cups mushrooms, sliced
• 4 cups spinach, chopped
• 4 cups ricotta cheese
• 8 cups mozzarella cheese, shredded
• 4 cups salsa
• 2 tablespoons olive oil
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup fresh cilantro, chopped

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat olive oil over medium heat. Add zucchini, bell peppers, and mushrooms, sautéing until softened, about 5-7 minutes. Stir in spinach until wilted. Season with cumin, chili powder, garlic powder, onion powder, salt, and black pepper. Remove from heat.
4. In a large baking dish, spread a layer of salsa on the bottom. Place 3 lasagna noodles on top.
5. Spread half of the vegetable mixture over the noodles, followed by a layer of ricotta cheese and a sprinkle of mozzarella cheese.
6. Repeat the layers, starting with salsa, then noodles, remaining vegetables, ricotta, and mozzarella.
7. Top with the final layer of noodles, salsa, and remaining mozzarella cheese. Sprinkle chopped cilantro on top.
8. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
9. Let it cool for 10 minutes before slicing and serving.