Healthy Vegetable Lasagna

Dice all 3 bell peppers and mince 3 cloves of garlic

Heat olive oil in a pan over medium heat, saute the garlic, half the diced onion, all of the zucchini and all of the bell peppers together.

Add the baby spinach at the end (when the zucchini/red pepper are almost done cooking), saute 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.

Spray a medium sized saucepan with cooking spray and lightly saute the garlic and remaining red onion until the onion is translucent.

Add the crushed tomatoes.

Add Italian seasoning to taste, if your crushed tomatoes don't have that already added.

Once the sauce is heated through, turn the heat down on low.

Put a layer of sauce at the bottom of the dish (For every layer of sauce, I used 1/2 the self-made sauce and 1/2 the pre-made sauce)

Put a layer of the lasagna noodles.

Put another layer of the sauce (1/2 pre-made, 1/2 self made).

Put a layer of the veggies.

Take the cheese mixture, and put little crumbles of the cheese mixture all over the veggie layer (don’t try to spread it out, the little crumbles seemed to work well).

Put another layer of the lasagna noodles.

Layer of sauce.

Layer of veggies.

Cheese mixture crumbles.

Layer of lasagna noodles.

Layer of sauce.

Sprinkle 1 cup of the Parmesan cheese (Or Italian Cheese blend) all over the top.

Cover with foil and bake at 350 degrees for 30 min.

Uncover and bake for 5 min. longer until the cheese has melted.