Veggie Packed Lasagna

1

In a large pot on medium heat, add the oil. Sauté the onion, carrots, celery and zucchini until softened, about 3-5 minutes.

2

Move the veggies to the side of the pot and add the beef, breaking it up as it cooks. When it is mostly browned, add the marinara sauce and mix until well combined. Cover and cook on low-medium heat for 10 minutes, stirring often.

3

Meanwhile, bring a large pot of salted water to a boil and cook the lasagna noodles according to package directions. Drain and set aside.

4

Then, add the spinach and ricotta to a food processor and process until smooth.

5

In a large 6L Dutch oven or baking dish, add a light layer of sauce. Put a single layer of lasagna noodles, cover with more sauce, dollop the ricotta mixture and sprinkle with mozzarella. Continue layering until all ingredients are used, ensuring the last layer is topped with sauce. Add any remaining mozzarella cheese and parmesan cheese on top and bake, covered, for 55 minutes.

6

Remove the lid and set the lasagna under a low broil for two minutes.

7

Allow to rest for 15 minutes before serving. Garnish with parsley and serve. Enjoy!

8

Substitutions: No Dairy: Use vegan cheese or try the vegan ricotta from our Eggplant Parmesan recipe. To make this recipe gluten-free use gluten-free lasagna noodles.