Heart of Palm Lasagna

Ingredients:

• 1 medium onion, sliced
• 1 red bell pepper, sliced
• 8 oz cremini mushrooms, sliced
• 2 large zucchini squashes, sliced
• 1 tablespoon olive oil 
• ½ teaspoon salt
• 1 tablespoon oregano
• 1-15oz container low fat ricotta cheese
• 1-10oz bag frozen chopped spinach
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1/4 tsp salt
• 1 pinch red pepper flakes
• 3 Tablespoons grated parmesan cheese
• ½ cup low-fat shredded mozzarella cheese
• 1 jar marinara sauce
• 2 cans Palmini hearts of palm lasagna sheets

Directions: 

1. Remove all ingredients from refrigerator and let thaw out. Be sure to wring out extra water from the spinach.
2. Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange all sliced veggies on the sheet. Brush vegetables with olive oil and sprinkle with ½ teaspoon salt and 1 tablespoon oregano. Roast for 25 minutes. Lower oven temp to 375 degrees Fahrenheit. 
3. Place heart of palm sheets in a pot and boil over medium heat for 2-5 minutes. Then place on paper towel covered pan to dry. 
4. In a large bowl, mix together ricotta cheese, spinach, Italian seasoning, garlic powder, ¼ tsp salt, 2 tablespoons of parmesan cheese and pinch of red pepper flakes. 
5. Line a baking pan with ½ cup marinara sauce. Layer 12 lasagna noodle sheets. Cover with half of the roasted vegetables and ½ cup marinara sauce. Layer another 12 noodle sheets. Cover them with ricotta mixture. Layer another 12 noodle sheets. Cover with remaining vegetables and ½ cup marinara sauce. Layer rest of noodles, and top with 1 tablespoon of parmesan cheese and ½ up of low fat mozzarella cheese. 
6. Bake uncovered for 35 minutes. If you want, broil for 1-3 minutes until the top browns. Remove from oven and divide into 8 after cooling.