Ingredients

  • 2 zucchinis (shredded)
  • 12 medium onion (chopped)
  • 2 carrots (shredded)
  • Three 15oz cans of tomato sauce
  • 3 tsp. of paprika
  • 4 tsp. garlic powder
  • 2 tsp. annatto
  • 1 14 tsp. sea salt
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 12 cups ricotta cheese
  • 5 oz. of fresh baby spinach, ripped into small pieces
  • 16 oz. Monterey Jack cheese
  • 1 box of lasagna noodles

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Mix zucchinis, onion, carrot, tomato sauce, ricotta, and spices together over medium heat in a large sauce pan until the vegetables are soft.
  3. Add spinach to the sauce when the mixture is removed from the heat.
  4. Put a light layer of cheese on bottom of a 9x13" baking dish.
  5. Add a layer of lasagna noodles.
  6. Add a layer of sauce then cheese.
  7. Repeat this layering until you almost reach the top.
  8. The final layer should be a thin layer of cheese.
  9. Bake for 45 minutes to an hour, by which time the cheese on top should be melted and slightly brown.

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