A delightful twist on the classic lasagna, featuring a medley of fresh vegetables and creamy cheeses.
Preheat your oven to 375°F (190°C).
Ensure the oven is fully preheated before placing the dish inside for even cooking.
Spray a 9x13 inch baking dish with cooking spray.
Use a non-stick spray to prevent sticking and make cleanup easier.
In a mixing bowl, combine the ricotta cheese and ground nutmeg. Set aside.
Mix thoroughly to ensure the nutmeg is evenly distributed in the cheese.
Spread a layer of marinara sauce on the bottom of the prepared baking dish.
Use just enough sauce to cover the bottom to prevent the noodles from sticking.
Place 3 lasagna noodles over the sauce to cover the bottom.
Break the noodles if necessary to fit the dish.
Spread another layer of marinara sauce over the noodles, followed by half of the ricotta mixture and half of the vegetables.
Distribute the vegetables evenly for consistent flavor in every bite.
Sprinkle half of the shredded mozzarella cheese over the vegetables.
Use freshly shredded cheese for the best melting texture.
Repeat the layers with the remaining noodles, sauce, ricotta mixture, and vegetables.
Press down gently to compact the layers and prevent air gaps.
Cover the dish with foil and bake in the preheated oven for 50 minutes.
Ensure the foil is tightly sealed to retain moisture during baking.
Remove the foil, sprinkle the remaining mozzarella cheese on top, and bake for an additional 10 minutes.
Bake until the cheese is melted and slightly golden.
Let the lasagna rest for 10 minutes before serving.
Allowing the lasagna to rest helps it set and makes serving easier.
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