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1/4 C extra virgin olive oil, plus more for drizzling
4 cloves garlic, sliced
1 1/2 lbs ripe tomatoes, diced ( also you may want to use some store bought marinara or make your own with my "Marinara Me" sauce posted here on my blog)
4 TBL chopped fresh basil and parsley, plus more for garnish
-kosher salt and pepper to taste
1 C ricotta cheese
1 large egg
2 TBL grated Parmesan cheese, plus more for garnish
6 sheets no-bake lasagna noodles
1 carrot peeled into ribbons
1 zucchini peeled into ribbons
3 1/2 C baby spinach
1/3 pound mozzarella cheese, thinly sliced (I like to use fresh mozzarella - it's just so creamy and delicious)
1. Heat the 1/4 C olive oil in a large skillet over medium-high heat. Add the garlic; cook until golden, 1 minute. Add the tomatoes, 1 TBL herbs, 1/2 tsp salt and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and puree (at this point I opted to just leave the tomatoes in the skillet and used my marinara for the rest of the recipe - you can also use store bought marinara). Return 1 C of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
2. Meanwhile, mix the ricotta, egg, Parmesan, the remaining 3 TBL herbs, 1/2 tsp salt and pepper to taste in a bowl.
3. Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrot and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of the mozzarella and 2-3 TBL of the reserved tomato sauce. Repeat the layers, ending with the noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the cheese melts, 20 - 25 minutes.
4. Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.