Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. In a large skillet over medium heat, warm the olive oil. Once shimmering, add the carrots, bell pepper, zucchini, yellow onion, and salt. Cook, stirring every couple of minutes, until the veggies are golden on the edges, about 8 to 12 minutes.
3. Add a few large handfuls of spinach. Cook, stirring frequently, until the spinach has wilted. Repeat with remaining spinach and cook until all of the spinach has wilted, about 3 minutes. Remove the skillet from the heat and set aside.
4. more steps here??
5. Spread ½ cup tomato sauce evenly over the bottom of a 9” by 9” baking dish. Layer 3 lasagna noodles on top. Spread half of the mixture evenly over the noodles. Top with 3/4 cup tomato sauce, then sprinkle ½ cup shredded cheese on top.
6. Top with 3 more noodles, followed by the remaining mixture. Sprinkle ½ cup shredded cheese on top.
7. Top with 3 more noodles, then spread 3/4 cup tomato sauce over the top (you may have a little sauce leftover) to evenly cover the noodles. Sprinkle evenly with 1 cup shredded cheese.
8. Wrap a sheet of foil around the top of the lasagna . Bake, covered, for 18 minutes, then remove the cover, rotate the pan by 180° and continue cooking for about 10 to 12 more minutes, until the top is turning spotty brown.
9. Remove from oven and let the lasagna cool for 15 to 20 minutes, so it has time to set and cool down to a reasonable temperature. Sprinkle additional basil over the top, then slice and serve.