Veggie Lasagne Recipe

Preheat the oven to 180°C (350°F).

Cook the lasagne sheets according to the package instructions. Drain and set aside.

In a large pan, heat the olive oil over medium heat. Add the onion and garlic and cook until softened.

Add the red bell pepper, zucchini, mushrooms, and spinach to the pan. Cook until the vegetables are tender.

Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 10 minutes.

In a separate bowl, mix together the ricotta cheese and shredded mozzarella cheese.

To assemble the lasagne, spread a thin layer of the tomato sauce on the bottom of a baking dish. Top with a layer of lasagne sheets.

Spread half of the vegetable mixture over the lasagne sheets. Top with another layer of lasagne sheets.

Spread the ricotta and mozzarella mixture over the lasagne sheets. Top with another layer of lasagne sheets.

Spread the remaining vegetable mixture over the lasagne sheets. Top with the final layer of lasagne sheets.

Sprinkle the grated Parmesan cheese over the top.

Cover the lasagne with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.

Let the lasagne cool for a few minutes before serving.