Preparing Filling

1. Preheat your oven to 400F
2. Toss sliced zucchini and mushrooms in Olitalia Extra Virgin Olive Oil with salt and pepper.
3. On a medium sheet pan, roast the zucchini and mushrooms for 10-12 minutes, setting aside to cool when done.
4. In a medium pan, heat up 2 Tablespoons of Olitalia Tuttolio with 2 cloves of minced garlic.
5. When garlic becomes fragrant, add in spinach to sauté for 5-7 minutes.
6. Once the spinach is sautéed, spread out on paper towel lined sheet pan or plate to drain off excess oil. Pat down with paper towels to remove all moisture and place it in the refrigerator to cool.
7. Once cooled, add spinach and ricotta cheese to a food processor and blend together for 30 seconds. Set aside in a bowl for later.

Preparing and Baking Lasagna

1. Using our fresh pasta dough recipe, roll out five 9x5 pasta sheets and dust with Caputo Semola Flour.
2. In a 9x5 pan, lay down a layer of Ciao Vegetarian Bolognese, followed by a layer of pasta.
3. On top of the pasta sheet, add another layer of sauce, followed by roasted zucchini and mushroom, and a sprinkle of Parmigiano Reggiano.
4. Next place a layer of the spinach and ricotta using a piping bag or spoon.
5. Continue to layer the Lasagna by repeating steps 2-4.
6. Once you reach the top of the pan, finish off with a layer of Ciao Vegetarian Bolognese, shredded mozzarella cheese, and a drizzle of Olitalia Tuttolio or Olitalia Extra Virgin Olive Oil.
7. Cover with tin foil and bake for 35 minutes covered, then uncovered for 10 minutes.
8. Allow Lasagna to cool for 30 minutes before serving.
9. Finish with an extra sprinkle of Parmigiano Reggiano and fresh basil.
10. Serve and enjoy!