1 jar Marinara sauce (with garlic, onion & peppers if possible, or some combination )
1 package (10 oz) frozen spinach
1 package frozen bell pepper & onion blend (if possible) or just frozen chopped onions
1 clove garlic, chopped
2 cups shredded mozzarella cheese
2 cups shredded parmesan cheese
1 container (16 oz) ricotta cheese
1 T Italian Seasoning
1 T olive oil
Salt & White Pepper to taste
(Day before preferably): thaw and drain spinach
Preheat oven to 350 degrees.
Using a mandolin (or sharp knife), evenly slice thin strips of the eggplant or zucchini (whichever vegetable you prefer to use for your 'noodles'). Set aside.
In a large pan on medium, heat olive oil then add chopped garlic as well as peppers & onions. Sautee for 5-7 minutes until soft. Add jar of sauce and combine with veggies. Once incorporated, add thawed spinach, salt, pepper and Italian seasoning. Bring to a simmer than cover and let sit over med-low heat for ten minutes.
In a medium bowl, stir together ricotta cheese, egg, 1 cup of the mozzarella cheese and 1 cup of the parmesan cheese, along with salt & pepper to taste. Set aside.
In a 9 x13 baking dish, ladle in your sauce until bottom is covered. Then add a layer of veggie 'noodles'. After that, spread a layer of the cheese mixture and then cover that layer with more sauce. Continue to repeat each layer until you reach the top of the dish.
On the very top, cover the last layer of sauce with the remaining shredded cheese. Lightly cover the baking dish with foil and bake in the oven for 40 minutes or until heated through thoroughly. Remove the foil for the last 5 minutes of baking to brown the cheese. Let rest for a little while after pulling out of the oven so that the cheese doesn't run everywhere when it's cut!
*To make it more fun for the kids, serve in individual ramekins: cut eggplant/zucchini to fit the ramekin and repeat same layers as outlined above.