A delightful twist on the classic lasagna, packed with fresh vegetables and cheesy goodness.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and a perfect texture.
Chop all the vegetables into small, bite-sized pieces.
Uniformly sized pieces ensure even cooking.
In a large skillet, sauté the vegetables with garlic and salt until tender.
Cook over medium heat to avoid burning the garlic.
Spread a layer of spaghetti sauce in the bottom of a greased baking dish.
Greasing the dish prevents sticking and makes cleanup easier.
Layer lasagna noodles over the sauce, overlapping slightly.
Ensure the noodles cover the sauce completely for even layers.
Add a layer of cooked vegetables, ricotta cheese, and mozzarella cheese.
Spread the cheese evenly for consistent flavor.
Repeat the layers of sauce, noodles, vegetables, and cheeses until all ingredients are used.
Finish with a generous layer of mozzarella on top for a golden crust.
Cover the dish with foil and bake for 45 minutes.
Covering with foil prevents the top from burning.
Remove the foil and bake for an additional 15 minutes to brown the cheese.
Keep an eye on the lasagna to avoid over-browning.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set for cleaner slices.
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