Veggie-loaded Lasagna

Ingredients:

* 9 lasagna noodles

* 2 cups ricotta cheese

* 2 cups shredded mozzarella cheese

* 1 cup grated Parmesan cheese

* 2 cups spinach

* 1 cup sliced mushrooms

* 1 cup sliced zucchini

* 2 cups marinara sauce

* Salt and pepper to taste
Servings: 8
Calories per Serving: 280
Protein: 15g
Fat: 10g
Carbohydrates: 30g

Instructions:

Gently add the lasagna noodles to the boiling water one at a time, stirring occasionally to prevent sticking. Cook the noodles according to the package instructions, usually 8-10 minutes or until they are al dente, meaning they are firm but not overly soft. Once cooked, carefully drain the noodles in a colander and rinse them with cold water to stop the cooking process and prevent them from sticking together.
Preheat your oven to 375°F (190°C).
In a baking dish, layer cooked lasagna noodles, ricotta cheese, spinach, mushrooms, and zucchini.
Pour marinara sauce over the layers and sprinkle shredded mozzarella cheese.
Repeat the layers until the dish is filled, finishing with a layer of mozzarella cheese on top.
Cover the baking dish with foil and bake for 30 minutes. Then, uncover and bake for an additional 15 minutes until the lasagna is bubbly and the cheese is golden.
Allow it to rest for a few minutes before slicing and serving.

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