step 1
Start by preparing the Marinara Sauce. Heat Olive Oil (1/3 cup) over medium heat in a large pot. Add the Garlic (3 cloves) and Onion (1), sauté for about 10 minutes until translucent but not browned.
step 2
Add the Carrot (1/2) along with the Fresh Basil (2 Tbsp), Salt (as needed), and Freshly Ground Black Pepper (to taste). Sauté for another 5 minutes.
step 3
Crush the Tomato (1 can) roughly with your hands. Add them along with Tomato Purée (1 jar) to the pot. Simmer for 30 minutes over medium-low heat, stirring occasionally.
step 4
Preheat oven to 375 degrees F (190 degrees C).
step 5
Arrange the Eggplants (2) and Zucchini (3) on large rimmed sheet pans lined with parchment paper. Brush generously with little oil and sprinkle lightly with Salt (to taste) and Freshly Ground Black Pepper (to taste).
step 6
Roast for about 25 minutes. Set aside.
step 7
Arrange the Mushroom Slices (4) on large rimmed sheet pans lined with parchment paper. Brush generously with olive oil and sprinkle lightly with salt and pepper.
step 8
Roast until cooked through for 20 minutes. Set aside.
step 9
Heat 1 Tbsp of Olive Oil (1 cup) over medium heat in a large pan. Add Fresh Baby Spinach (15 cups) and season with salt and pepper. Sauté the spinach as you continuously move it around in the pan until it just begins to wilt.
step 10
Transfer the cooked spinach to a colander to drain. When cool enough to handle, remove any excess moisture by squeezing with your hands. Chop the spinach and set it aside.
step 11
Bring a large pot of salted water to a boil over medium-high heat. Add the Lasagna Noodles (1 lb) and cook for half the recommended cooking time, about 4 to 5 minutes. Set aside in single layers on parchment paper.
step 12
Cover the bottom of a 9x13x2.5-inch baking dish or pan with marinara sauce. Arrange a layer of lasagna noodles slightly overlapping and/or cut to fit. Place a single layer of each roasted vegetable, eggplant, then zucchini, then mushroom (using about half of them.)
step 13
Evenly distribute half of the cooked spinach on top followed by half of the Mozzarella Cheese (4 cups) and Fresh Basil (1/2 cup).
step 14
Sprinkle 1/4 of the Grated Parmesan Cheese (1 cup) over that. Carefully cover with marinara sauce.
step 15
Repeat with another layer of noodles, vegetables, cheeses, and sauce, followed by a finishing layer of noodles. Top them off with the remaining sauce and parmesan cheese.
step 16
Cover dish with foil and bake in the oven until bubbly for 45 to 60 minutes, removing the foil for the final 15 minutes.
step 17
Let it cool at room temperature for 15 minutes before serving. Enjoy!
