Vegetable and Ricotta Lasagne with Spinach Pesto

This delicious lasagne combines traditional elements with a creative twist by incorporating a vibrant spinach pesto. Layers of fresh vegetables, creamy ricotta, and a homemade marinara sauce create a delightful balance of flavors and textures. Perfect for a hearty dinner, it's a vegetarian-friendly dish that can be made ahead for easy meal prep.

Ingredients:

• 9 lasagne noodles
• 2 tablespoons olive oil
• 1 medium zucchini, sliced
• 1 medium eggplant, diced
• 1 bell pepper, diced
• 1 cup mushrooms, sliced
• 2 cups fresh spinach
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cups marinara sauce
• 1/4 cup homemade spinach pesto (or store-bought)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cook the lasagne noodles according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add zucchini, eggplant, bell pepper, and mushrooms. Sauté until tender, about 5-7 minutes. Season with oregano, garlic powder, salt, and pepper. Remove from heat.
4. In a bowl, combine ricotta cheese and half of the shredded mozzarella cheese. Mix well.
5. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Layer 3 lasagne noodles over the sauce.
6. Spread half of the ricotta mixture over the noodles, followed by half of the sautéed vegetables, a layer of spinach pesto, and a layer of marinara sauce.
7. Repeat the layers (noodles, ricotta, vegetables, pesto, sauce) once more.
8. Top with the remaining noodles, marinara sauce, and sprinkle with the remaining mozzarella and Parmesan cheese.
9. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and golden.
10. Allow to cool for 10 minutes before slicing and serving.