Veggie Lasagna

Ingredients (Serves 6)

For the Filling:

• 1 tablespoon olive oil

• 1 teaspoon cumin seeds

• 1 medium onion, finely chopped

• 2-3 cloves garlic, minced

• 4 cups fresh spinach

• 1 cup ricotta cheese

• Salt, to taste

For the Vegetables:

• 1 cup mushrooms, sliced

• 1 cup zucchini or yellow squash, diced

• 1 cup bell peppers, diced

• 1 cup corn (fresh or frozen)

• 1 cup carrots, grated or finely diced

• 1 cup peas (fresh or frozen)

• 2 cups tomato sauce (store-bought or homemade)

For Assembling:

• Lasagna sheets (about 12 sheets)

• 2 cups fresh mozzarella cheese, sliced or shredded

• 1 cup shredded cheese (like mozzarella or cheddar)

• Jalapeños, sliced (for topping, adjust to taste)

Instructions

1. Prepare the Filling:

   • In a skillet, heat olive oil over medium heat.

   • Add cumin seeds and sauté until they crackle.

   • Add chopped onions and garlic, cooking until onions are translucent.

   • Stir in fresh spinach and cook until wilted. Remove from heat.

   • Off heat, mix in ricotta cheese and season with salt.

2. Prepare the Vegetables:

   • In the same skillet (or a separate one), add a little more olive oil if needed and sauté the mushrooms, zucchini, bell peppers, corn, carrots, and peas until tender. Season with salt and set aside.

3. Assemble the Lasagna:

   • Preheat your oven to 375°F (190°C).

   • Spread a thin layer of tomato sauce on the bottom of a baking dish.

   • Place a layer of lasagna sheets on top.

   • Add a layer of the sautéed vegetables, followed by a layer of fresh mozzarella cheese.

   • Add another layer of lasagna sheets and spread a layer of the spinach-ricotta filling.

   • Repeat the layers (sauce, sheets, vegetables, mozzarella) as many times as desired, finishing with a layer of lasagna sheets on top.

4. Top the Lasagna:

   • Spread remaining tomato sauce over the top layer of lasagna sheets.

   • Sprinkle shredded cheese over the sauce and add jalapeño slices for a spicy kick.

5. Bake:

   • Cover the baking dish with aluminum foil (to prevent sticking, you can spray the foil with cooking spray).

   • Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.

6. Serve:

   • Let the lasagna sit for about 10 minutes before slicing. Enjoy your hearty veggie lasagna!