Let’s layer up some veggie love! Preheat your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook ‘em according to the box—drain and set aside. No-boil? You’re already winning!
Heat the olive oil in a big skillet over medium heat. Toss in the onion and let it soften for about 5 minutes—stir it so it gets all sweet and golden. Add the garlic and cook for 30 seconds—smells like an Italian dream!
Throw in the spinach and zucchini slices. Cook for 3-4 minutes until they soften up—don’t worry if the spinach wilts like crazy; it’s supposed to! Season with a pinch of salt and pepper, then set it aside.
In a bowl, mix the ricotta with the Italian seasoning, a little salt, and pepper. It’s like the creamy glue that holds this lasagna together—give it a good stir!
Time to build! In a 9x13 baking dish, spread a thin layer of marinara sauce on the bottom—just enough to say hi. Lay down a layer of noodles, then smear on some ricotta mix, sprinkle the veggie combo, and top with more sauce. Add a handful of mozzarella—keep going until you’ve used everything, ending with sauce and a big pile of mozzarella and Parmesan on top.
Cover it with foil (spray the foil with a little oil so the cheese doesn’t stick—pro tip!). Bake for 30 minutes, then take the foil off and bake another 15 minutes until it’s bubbly and golden—oh, that cheesy top is everything!
Let it sit for 10 minutes—hard, I know, but it’ll slice better. Serve it up hot with a big salad or some garlic bread—this is hearty, veggie-packed bliss. Dig in and enjoy every gooey bite!