Y’all may be shocked to hear my 5 year old son asked me to make this recipe and we absolutely loved it!

Though he ended up just eating the pasta part 🤷🏻‍♀️

But love this recipe because it packs 4 different colorful veggies and a meatless meal for the week! The protein comes from the ricotta, pasta, and mozzarella cheeses, though you could choose high protein lasagna noodles if you wanted extra protein!

Also feel free to make this dish #vegan by swapping the cows cheese for plant based cheese!

Would you make this dish for your family??

Ingredients:
1 package lasagna noodles
Olive oil
5 garlic cloves, minced
3 large carrots, pealed and diced
2 medium zucchini, diced
*optional 1 can diced tomatoes
2 cups fresh spinach
Salt and pepper
1 tsp garlic powder
1 tsp Italian herbs
1 jar tomato sauce
15oz ricotta cheese
2 cups mozzarella cheese
*optional fresh basil to top

Directions: Preheat oven to 400F. Cook pasta per instructions. In a large pan over medium heat, add oil and garlic and cook for about 3 minutes. Next add in diced carrots and zucchini and cook until softened (about 8-10 minutes). Add in diced tomatoes if using. Stir in spinach until wilted. Season veggie mixture with salt, pepper, garlic powder, and Italian seasoning and remove from heat. In a casserole dish, layer 1/3rd jar tomato sauce, lasagna noodles, 1/2 ricotta, 1/2 veggie mixture, 1/3rd jar tomato sauce, 1/2 mozzarella, lasagna noodles, other 1/2 ricotta, other 1/2 veggie mixture, lasagna noodles, last 1/3rd tomato sauce, and last 1/2 of mozzarella. Bake in the oven for about 25-30 minutes until cheese just starts to brown. Enjoy!