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This recipe is good for six to eight people, so if you're making it only for your family you may have leftovers. We don't promise you will, though, because your family may demand seconds!

You may try adding more veggies such as sliced mushrooms and olives. If you can't find a jar of roasted yellow peppers, roasted red peppers will do fine.

Let's Get Started!

The Ingredients To Gather:

• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, chopped
• 3 10-ounce bags baby spinach
• 2 zucchini, cut into 1/2-inch coins
• 1 teaspoon salt, divided
• 2 cups ricotta cheese
• 2 large egg yolks
• 1/4 teaspoon freshly grated nutmeg
• 1 18-ounce tube cooked polenta, sliced into 24 slices
• 4 cups (32 ounces) marinara sauce
• 1 12-ounce jar roasted yellow peppers, chopped
• 1 cup grated Parmesan cheese
• 1 pound fresh mozzarella, thinly sliced

The Step By Step Directions To Follow:

1.  Preheat oven to 375F.
2.  Heat oil in large skillet over medium-high heat. Add garlic. Sauté for 30 seconds. Add half the spinach and 1/2 the salt. Cook for about 3 minutes.
3.  Add zucchini to the saute pan. Cook 3 minutes.
4.  Stir together the ricotta, egg yolks, and remaining salt in a small bowl.
5.  In a 9×13 inch baking dish, layer 1 cup marinara, 1/2 the polenta slices, 1/2 the spinach/zucchini mixture, 1/2 the peppers, 1/2 the marinara sauce, 1/2 the ricotta, 1/2 the mozzarella, and 1/2 the Parmesan.
6.  Cover dish with foil. Bake for 30 minutes. Remove foil. Bake uncovered for 15-20 minutes until heated through and the cheese is bubbly.

Finished!

This meatless lasagna is so good you may like it better than the traditional version! Have you tried this recipe yet?

Let Us Know How It Turned Out For You!

Article Source: Mom.me