• Whole Milk Ricotta Cheese: 32 ounces (about 4 cups) – The star of the creamy layer. Whole milk ricotta offers the best texture and richness.
• Fresh Spinach: 10 ounces, washed thoroughly (or 1 (10-ounce) package frozen spinach, thawed and squeezed dry) – Adds color, nutrients, and a subtle earthy flavor.
• Grated Parmesan Cheese: 1 cup, freshly grated if possible – For a salty, nutty bite within the ricotta mixture and on top.
• Large Eggs: 2 – Act as a binder for the ricotta filling, helping it set during baking.
• Fresh Parsley: ½ cup, chopped – Lends a fresh, herbaceous note.
• Fresh Basil: ¼ cup, chopped (plus extra for garnish) – Provides a classic Italian aroma and taste.
• Garlic: 2 cloves, minced – For a pungent kick in the ricotta.
• Nutmeg: ¼ teaspoon, freshly grated if possible – A secret weapon that enhances the creaminess and flavor of dairy.
• Salt: 1 teaspoon, or to taste.
• Black Pepper: ½ teaspoon, freshly ground, or to taste.
• Olive Oil: 3 tablespoons – For sautéing the vegetables.
• Yellow Onion: 1 large, finely chopped – Forms the aromatic base.
• Garlic: 4 cloves, minced – Adds depth of flavor.
• Zucchini: 2 medium, diced into ½-inch pieces – Offers a tender bite and slight sweetness.
• Bell Peppers: 2 large (any color combination, e.g., one red, one yellow), diced into ½-inch pieces – For sweetness, color, and texture.
• Cremini or White Button Mushrooms: 12 ounces, sliced or roughly chopped – Provide an umami-rich, “meaty” texture.
• Carrot: 1 large, finely diced or shredded (optional) – Adds subtle sweetness and color.
• Dried Oregano: 1 teaspoon.
• Dried Basil: 1 teaspoon.
• Red Pepper Flakes: ¼ – ½ teaspoon (optional, for a touch of heat).
• Salt and Black Pepper: To taste, for seasoning the vegetables.
• Marinara Sauce: 48 ounces (6 cups) of your favorite high-quality store-bought marinara sauce, or homemade if you prefer. Look for one with good flavor and not too much added sugar.
• Lasagna Noodles: 12-16 sheets (depending on the size of your pan and noodle type). You can use traditional noodles that require boiling, or no-boil (oven-ready) noodles for convenience.
• Shredded Mozzarella Cheese: 16 ounces (4 cups), preferably whole milk, low-moisture for best melting.
• Grated Parmesan Cheese: ½ cup, for topping.
