Instructions

• Preheat oven to 350°F (175°C).
• Dice 2mediumcarrot, 1mediumbell pepperred or green, 1mediumonion, and 1zucchini. Heat a nonstick skillet over medium heat and add the diced vegetables. Sauté until the carrots and zucchini are tender, about 5–8 minutes.
• Add 2cupsfresh baby spinach to the skillet and sauté about 1 minute, until the spinach is just wilted. Stir in 2cupspaghetti or marinara sauce, heat through, then remove from heat.
• In a large bowl, combine 2cupscottage cheese, 1ouncecream cheese (softened), most of the 8ouncemozzarella cheese (reserve about 1/4 of the mozzarella for the top), 3ozParmesan cheese, 1teaspoonsalt, and 2largeegg. Mix until evenly combined.
• Spread 1 cup of the sauce-and-vegetable mixture across the bottom of a 13×9-inch baking dish.
• Arrange a single layer of the 8ouncelasagna noodles, dry and uncooked, over the sauce to cover the bottom of the dish (break noodles to fit as needed). Spoon and spread half of the cheese mixture evenly over the noodles.
• Spread the remaining sauce-and-vegetable mixture over the cheese layer. Add another layer of the uncooked lasagna noodles to cover, then spread the remaining cheese mixture over those noodles. Top with the reserved mozzarella set aside in step 4.
• Cover the dish tightly with foil and bake in the preheated oven for 50 minutes. Remove the foil and bake an additional 10 minutes.
• Remove from oven and allow the lasagna to cool for 15–20 minutes before cutting and serving.