Elevate your lasagna with this zucchini and red pepper recipe.
- Preheat oven to 350°F.
- Spread half of the tomato sauce on the bottom of a 9×13" baking dish. Layer 3-4 lasagna noodles on top. Layer half of the sliced squash and dollop half of the of ricotta overtop. Layer 1 cup of spinach and drizzle 1 cup crushed tomatoes on top.
- Layer 3-4 more lasagna noodles and add half of the red pepper strips, half of the mozzarella and top with 1 cup crushed tomatoes. Add another layer of noodles, top with remaining squash, remaining ricotta and spinach. Drizzle with 1 cup crushed tomatoes. Add final layer of noodles. Top with remaining red peppers, mozzarella, crushed tomatoes and tomato sauce.
- Bake covered for 20 minutes then remove foil and bake another 20 minutes or until edges are bubbly and cheese is melted. Remove from oven and let rest for 10-15 minutes before cutting and serving. Top with basil if desired.
431 Calories Per Serving
SATURATED FAT: 11G