Fresh Vegetable Lasagna with Spinach and Zucchini

Ingredients

• 20 lasagna noodles
• 3 tablespoons olive oil
• 2 shallots, roughly chopped
• 3 cloves garlic, roughly chopped
• 2 medium zucchini, halved lengthwise and chopped
• 8 cups packed fresh spinach
• 3 cups fresh ricotta cheese
• 2 cups finely grated Parmesan
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon ground black pepper
• 1 egg
• 6 cups shredded mozzarella
• 3 1/2 cups Chunky Marinara Sauce, recipe follows
• 1/4 cup olive oil
• 2 medium carrots, cut to 1/2-inch dice
• 1 stalk celery, cut to 1/2-inch dice
• 1 large yellow onion, cut to 1/2-inch dice
• 3 cloves garlic, smashed and chopped
• 1 tablespoon chopped fresh oregano
• Pinch chile flakes, optional
• One 28-ounce can tomato sauce puree
• One 28-ounce can whole peeled tomatoes, hand crushed or coarsely chopped
• 8 to 10 fresh basil leaves
• Kosher salt and freshly ground black pepper

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