Courgette, Ricotta, Spinach, Tomato and Parmesan Lasagna

Ingredients

• 9 lasagna noodles, cooked according to package directions
• 1 medium courgette, thinly sliced
• 300g ricotta cheese
• 2 cups spinach, chopped
• 2 cups canned diced tomatoes
• 2 cups parmesan cheese, grated
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat oven to 375°F.
2. In a medium bowl, mix together the ricotta cheese, chopped spinach, garlic powder, dried basil, dried oregano, salt, and pepper. Set aside.
3. In a 9×13 inch baking dish, begin by spreading 1/3 of the canned diced tomatoes on the bottom of the dish.
4. Add a layer of cooked lasagna noodles on top of the tomatoes, overlapping each noodle slightly.
5. Spoon half of the ricotta mixture over the noodles and spread evenly.
6. Add a layer of sliced courgette on top of the ricotta, covering it completely.
7. Repeat these layers: canned diced tomatoes, lasagna noodles, ricotta mixture, sliced courgette.
8. Add one final layer of lasagna noodles on top of the courgette layer.
9. Sprinkle the grated parmesan cheese on top of the lasagna noodles.
10. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
11. Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is melted and golden brown.

Verdict and Serving Suggestions

This courgette, ricotta, spinach, tomato and parmesan lasagna is a delicious and healthy version of traditional lasagna. The combination of vegetables, ricotta cheese, and parmesan cheese makes for a flavorful and satisfying meal. Serve with a side salad or garlic bread for a complete meal.