A delightful twist on the classic vegetable lasagna, packed with fresh flavors and cheesy goodness.
Cook the lasagna noodles according to the package instructions, then drain and set aside.
To prevent the noodles from sticking together, add a splash of olive oil to the boiling water.
In a large skillet, heat the olive oil over medium heat and sauté the mushrooms, carrots, and onions until tender.
Cook the vegetables until they release their moisture and start to caramelize for a richer flavor.
Stir in the tomato sauce, tomato paste, olives, green chili, oregano, salt, and pepper. Simmer for 10 minutes.
Simmering allows the flavors to meld together beautifully.
In a mixing bowl, combine the ricotta cheese and spinach until evenly mixed.
Ensure the spinach is well-drained to avoid excess moisture in the lasagna.
In a greased baking dish, layer half of the lasagna noodles, half of the ricotta-spinach mixture, half of the tomato sauce mixture, and half of the mozzarella and parmesan cheeses.
Spread each layer evenly for consistent cooking and flavor distribution.
Repeat the layers with the remaining ingredients.
Press down gently on the layers to compact the lasagna and prevent air pockets.
Bake in a preheated oven at 375°F (190°C) for 45 minutes or until bubbly and golden on top.
Cover the dish with foil for the first 30 minutes to prevent over-browning.
Let the lasagna rest for 10 minutes before slicing and serving.
Resting allows the layers to set, making it easier to serve.
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