Receta Vegetable Lasagna

• 1/2 pound whole grain lasagna noodles (I used 9 pieces)
• 1 26-ounce jar (or more) of pasta sauce or marinara sauce (about 3 1/4 cups)
• 2 tablespoons tomato paste
• 1 teaspoon oregano leaves
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes, or to taste
• 8 ounces grated mozzarella cheese, divided
• 1 15-ounce container ricotta cheese
• 1 egg
• 1/4 cup minced fresh parsley
• 1 tablespoon olive oil (or a little more as needed)
• 1 1/2 cups broccoli, chopped or cut in small flowerettes and pieces
• 1 cup cauliflower, chopped or cut in small flowerettes and pieces
• 1 cup diced carrots
• 2 cloves garlic, minced
• 1 1/2 cups chopped zucchini
• 1 1/2 cups sliced mushrooms
• Handful of basil leaves chiffonade plus more for garnish (optional)
• 1/2 teaspoon sea salt
• 1 10-ounce package frozen chopped spinach (thawed, squeezed well and then flaked apart)
• 1/2 cup fresh grated Parmesan cheese

Direcciones