Yield: 6-8 Servings
Preheat oven to 375*
Lightly coat 9” x 12” baking dish (Glass or Metal) with oil. Place one sheet of pasta on the bottom of the pan and top lightly with a few spoons of ricotta cheese, spreading evenly over the pasta sheet. Top with half of the cooked spinach, spreading evenly along with a pinch of salt. Add another sheet of pasta and start your second layer. Begin with sliced tomatoes, then top with pesto, and then layer eggplant on top. Add another sheet of pasta and top again with ricotta and spinach. Then layer in the zucchini and a pinch of salt. If you have a remaining pasta sheet, start another layer and top with any remaining vegetables. Spread Parmesan evenly over the top of the lasagna. Note, you can layer vegetables however you wish!
Place into oven for 30-35 minutes, until parmesan is melted and turning golden in color. Remove from oven and let cool for at least 5 minutes before serving.
Recipe by Chef Kellan Hori
A California native, Chef Kellan believes the best meals are prepared with good ingredients, and good intention.