Heavenly Parsnip and Zucchini Lasagna

Ingredients

Salt

to taste

Pepper

to taste

Fresh basil

1/4 cup, chopped (for garnish)

Mozzarella cheese

2 cups, shredded

Parmesan cheese

1 cup, grated

Ricotta cheese

15 oz (1 container)

Marinara sauce

3 cups

Zucchini

2 medium, thinly sliced

Parsnips

2 large, peeled and thinly sliced

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a greased 9x13 inch baking dish, spread a thin layer of marinara sauce to prevent sticking.
3. Layer half of the parsnip slices evenly on top of the sauce, ensuring they cover the base.
4. Sprinkle the parsnips with salt and pepper to enhance their flavor.
5. Spread half of the ricotta cheese over the parsnip layer, smoothing it out with a spatula.
6. Add half of the sliced zucchini on top of the ricotta, seasoning again with salt and pepper.
7. Repeat the layering process: add another layer of marinara sauce, the remaining parsnip slices, salt and pepper, the remaining ricotta, and the remaining zucchini slices.
8. Finish by pouring the remaining marinara sauce over the top layer and sprinkle generously with grated Parmesan and shredded mozzarella cheese.
9. Cover the dish tightly with aluminum foil to trap steam, and bake for 30 minutes.
10. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted, bubbly, and golden brown.
11. Allow the lasagna to cool for about 10 minutes before serving, then garnish with freshly chopped basil for a burst of color and flavor.