Vegetable Lasagne

INGREDIENTS

• 16 oz fresh pasta sheets
• 1 large zucchini (cut in half lengthwise and sliced as thin as possible) 
• 2 cups shredded carrots
• 32 oz ricotta cheese
• 16 oz frozen spinach
• 12 oz shredded mozzarella
• 6 tsp Onion Lover
• 4 tsp Duxbury Salt

INSTRUCTIONS

1. Heat 1 tbsp olive oil in a skillet. Once hot, add carrots and a sprinkle of Duxbury Salt and saute for 3-5 minutes until tender. Set aside. 
2. Heat 1 tbsp olive oil in a skillet. Once hot, add zucchini and a sprinkle of SalterieOne Classic Sea Salt, and saute for 3-5 minutes until tender. Set aside. 
3. Heat 1 tbsp olive oil in a skillet. Once hot, add spinach and a sprinkle of SalterieOne Classic Sea Salt, and saute for 5 minutes until tender. Set aside. 
4. Cut the pasta sheets into 3rds and cook as instructed on the package. Set aside. 
5. Grease a 9x9 pan and cover the bottom of the pan with pasta sheets. 
6. Top pasta sheets with the sauteed zucchini (spread evenly), ⅓ of the ricotta and 2 tsp SalterieOne South Blend.
7. Top the first layer with pasta sheets and gently press to flatten the layer.
8. Top pasta sheets with the sauteed carrots (spread evenly), ⅓ of the ricotta and 2 tsp SalterieOne South Blend. 
9. Top the second layer with pasta sheets and gently press to flatten the layer.
10. Top the pasta sheets with sauteed spinach (spread evenly), the remaining ricotta and 2 tsp SalterieOne South Blend on the final layer. 
11. Top the third layer with pasta sheets and gently press to flatten the layer.
12. Top with the remaining pasta sheets and gently press to flatten.
13. Top with shredded mozzarella cheese.
14. Cover with foil and bake at 375 for 45 mins.
15. Remove foil and continue baking for 15-20 minutes until the cheese is bubbly.