This super satisfying, easy vegetable lasagna is a hearty, healthy version of the classic Italian recipe.
Made with whole wheat noodles, fresh herbs, packed with veggies and a mixture of cheeses, this is a one dish meal that will soon become a favorite among your family and friends.
Cook the lasagna noodles according to the package directions (leave them al dente). Once they’re done, lay them flat on foil and set aside.
Quarter all 4 zucchini and thinly slice. Dice all 3 bell peppers and mince 3 cloves of garlic.
Heat olive oil in a large skillet over medium high heat, saute the garlic, half the diced onion, all of the zucchini and all of the bell peppers together.
Lower to medium heat, add the baby spinach at the end (when the zucchini/red pepper are almost done cooking), stir with a wooden spoon for another 3 minutes until spinach is wilted.
Sprinkle Italian seasoning, salt, and crushed red pepper to taste on top, stir, and let it cook a couple more minutes. Then remove from heat.