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Ingredients

• Ricotta Cheese layer
• 1 400 gram container of ricotta cheese
• 1/2 lemon
• 1/2 cup of basil, chopped
• salt to taste
• Vegetables
• 2 zucchini, peeled and sliced length wise
• 3 sweet potatoes, peeled and thinly sliced length wise
• 2 portobello mushrooms, chopped
• 2 cups of spinach
• 2 garlic cloves
• olive oil
• salt and pepper to taste
• 4 cups of tomato sauce
• 3/4 cup of mozzarella cheese
• 1/4 cup of parmesan cheese

Instructions

1. ). Preheat oven to 375 degrees
2. ). Drizzle olive oil to zucchini, and sweet potato. Add a pinch of salt.
3. ). Roast for sweet potato10 mins, add Zucchini and roast for another 10 minutes.
4. ). While the vegetables are roasted, sauté mushrooms in olive oil and garlic, add spinach and sauté for about 5 mins.
5. ). Combine ricotta cheese, lemon juice, lemon rind, basil and salt.
6. ). In a 9 x 13 baking pan, layer tomato sauce, a layer of lasagna noodles, spread a layer of ricotta mixture. Add a layer of zucchini and sweet potato, followed by a layer of mushrooms and spinach.
7. ). Repeat 2 times
8. ). To the top add a layer of lasagna noodles, top with tomato sauce.
9. ). Grate mozzarella and parmesan cheese.
10. ). Bake for 45 minutes.
11. ). Let cool for 10 minutes before serving