This veggie-packed lasagna with bell peppers, zucchini, and minced beef is a comforting autumn dish, perfect for chilly, rainy days. As a home cooking expert, I've perfected this wholesome recipe using fresh, organic ingredients for maximum flavor.
Preheat the oven to 200 degrees. Slice the zucchini lengthwise into thin slices and cut the bell peppers into cubes. Brown the minced beef in a frying pan and set aside.
Heat a dash of olive oil in a pan, sauté onion and garlic briefly, then add the bell peppers. After a few minutes, stir in the spinach and cook until wilted. Add the basil and tomato sauce.
Lightly grease an oven dish with olive oil. Layer lasagna sheets on the bottom, followed by zucchini slices and some tomato sauce mixture. Add another layer of sheets, minced beef, and more sauce. Repeat until the sauce is used up, then top with sliced mozzarella.
Bake for about 20 minutes until golden and bubbly.
