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INGREDIENTS:

• 1 Box Whole Wheat Lasagna Noodles
• 2 Tablespoons Avocado Oil
• 1 whole Medium Onion
• 4 cloves Garlic
• 1 whole Red Bell Pepper, Diced
• 24 ounces, Baby Bella Mushrooms, Chopped
• 2 small Zucchini, Diced
• 1 large Eggplant unpeeled, diced in chunks
• 1 can (28 Ounce) No Salt Added Diced Tomatoes
• 1 can (8oz) No Salt Added Tomato Sauce
• 1/2 cup White Cooking Wine
• 1/4 cup Fresh Parsley, Chopped
• 1/2 teaspoon Kosher Salt
• Freshly Ground Black Pepper
• 1/2 Teaspoon Red Pepper Flakes
• 2 containers (15 ounces each) Ricotta Cheese
• 2 whole Eggs
• 1 box (10 oz. each) frozen chopped spinach, thawed and water pressed out
• 1/2 cup Grated Parmesan
• Freshly Ground Black Pepper
• 1 pound Shredded Mozzarella Cheese

DIRECTIONS:

Heat oven to 350 degrees.

Cook noodles according to package directions. Drain and lay flat on a sheet of aluminum foil or parchment paper with cooking spray in between layers to prevent sticking.

Heat olive oil in a large skillet or 4 quart dutch oven over medium heat. Add onions and garlic and cook for a minute. Add diced red peppers and saute for another minute or so. Add squash and mushrooms and cook for a few minutes. Add eggplant and cook an additional 3 min. Pour in wine, add salt, pepper, and red pepper flakes, and stir.

Pour in tomatoes and sauce. Stir to combine and let simmer for 20 minutes or so. Stir in chopped parsley.

In a separate bowl, combine ricotta, eggs, spinach, Parmesan cheese, and pepper.

To assemble, spread a little of the vegetable/tomato sauce in a lasagna pan. Layer four cooked noodles in the pan, slightly overlapping them if necessary. Spread 1/3 of the ricotta mixture on the noodles. Top the ricotta mixture with mozzarella slices. Spoon a little less than 1/3 of the veggie/sauce mixture over the mozzarella.

Repeat the layering two more times, ending with a large helping of vegetable sauce and a sprinkling of Parmesan.

Bake at 350 degrees, covered in foil, for 20 minutes, then remove foil and continue baking for 5 to 10 minutes. Remove from oven and allow to stand for 10 minutes before cutting into squares and serving.

Serves 12.

Nutrition Facts User Entered Recipe
12 Servings
Amount Per Serving
Calories		381.7
Total Fat		15.4 g
	Saturated Fat	8.0 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	5.4 g
Cholesterol		60.4 mg
Sodium		466.9 mg
Potassium		395.3 mg
Total Carbohydrate		38.6 g
	Dietary Fiber	8.5 g
	Sugars	5.5 g
Protein		26.0 g