Veggie Delight: Layered Vegetable Lasagna Recipe with Spinach, Mushrooms, and Zucchini

Ingredients

• 9 lasagna noodles
• 2 cups of spinach leaves
• 1 cup of sliced mushrooms
• 1 medium-sized zucchini, sliced
• 2 cups of shredded mozzarella cheese
• 1 jar of tomato sauce
• 1 tablespoon of olive oil
• 1 teaspoon of garlic powder
• 1 teaspoon of dried basil
• Salt and pepper to taste

Preheat your oven to 375°F (190°C). Boil the lasagna noodles according to the package instructions, and set them aside.

Heat the olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for a few minutes until they're tender. Add the spinach leaves and sliced zucchini to the skillet, and continue to sauté until the spinach has wilted and the zucchini is slightly tender.

In a separate bowl, mix together the tomato sauce, garlic powder, dried basil, salt, and pepper. Spread a thin layer of this sauce on the bottom of a 9x13 inch baking dish.

Place three of the boiled lasagna noodles on top of the sauce. Add a layer of the sautéed vegetables on top of the noodles, and then sprinkle some shredded mozzarella cheese on top of the vegetables. Repeat this process for two more layers, ending with a layer of shredded mozzarella cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and bubbly.

Let the lasagna cool for a few minutes before slicing and serving. Enjoy!