A wholesome, veggie-packed twist on a classic comfort food, ideal for batch cooking and leftovers.

Ingredients

• 2 medium Zucchinis, thinly sliced lengthwise (approx. 500g)
• 2 medium Eggplants, thinly sliced (approx. 500g)
• 1 Bell Pepper, diced (approx. 150g)
• 2 cups Spinach, chopped (60g)
• 3 cups Marinara Sauce, store-bought or homemade (750ml)
• 1 cup Ricotta Cheese (250g)
• 1 cup shredded Mozzarella Cheese (120g)
• 1/2 cup grated Parmesan Cheese (50g)
• 1 box no-boil Lasagna Sheets (250g)
• 1 tsp Olive Oil (5ml)
• Salt and Pepper to taste

Method

1. Preheat oven to 180°C (350°F).
2. Lightly grease a baking dish and spread a thin layer of Marinara Sauce at the bottom.
3. Layer Zucchini, Eggplant and Spinach, then add Ricotta, Marinara and Mozzarella. Repeat.
4. Top with Parmesan and bake for 40 minutes until golden and bubbling.
5. Portion leftovers into NutriFresh™ Airclip™ Glass Food Storage Containers and refrigerate for up to 3 days or freeze for up to 2 months.