Ingredients

• 2 zucchinis (shredded)
• ¹⁄₂ medium onion (chopped)
• 2 carrots (shredded)
• Three 15oz cans of tomato sauce
• 3 tsp. of paprika
• 4 tsp. garlic powder
• 2 tsp. annatto
• 1 ¹⁄₄ tsp. sea salt
• 1 tsp. oregano
• 1 tsp. basil
• 1 ¹⁄₂ 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.

• Vegetarian
• Italian