Spring Vegetable Lasagna Recipe: a Light Take on a Comfort Classic - Organic Authority

Ingredients

• 12 lasagna noodles
• 1 small white onion, diced
• 1 tablespoon olive oil
• ½ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• ¼ teaspoon dried thyme
• 1/8 teaspoon ground white pepper
• ½ teaspoon red pepper flakes
• 1 garlic clove, minced
• 4 cups fresh spinach
• 2 zucchini, thinly sliced
• 1 cup frozen peas, thawed
• 16 ounces ricotta cheese
• ¼ teaspoon ground nutmeg
• 4 cups marinara sauce, homemade or store-bought
• 1 cup grated mozzarella