Ingredients
½ cup marinara sauce
¼ cup ricotta cheese, drained
1 cup carrot, shredded
1 cup zucchini, shredded
4 pcs lasagna pasta sheets, cooked and cooled
1 clove garlic clove, minced
2 tbsp olive oil
2 oz cheddar cheese, grated
salt and ground black pepper, to taste
¼ tsp parsley, chopped
1 tsp parmesan cheese, grated or powdered
Preparation
Heat up oil in a skillet over medium heat. Add carrots and zucchini.
Saute until vegetables start to turn golden and water has been evaporated for roughly 8 to 10 minutes.
Add the garlic once your vegetables have stopped sweating and continue sauteing.
Adjust seasoning to taste with salt and pepper. Set aside.
In a microwave-safe container spread roughly 1 tablespoon of marinara sauce at the bottom, then place 1 lasagna sheet on top.
Add roughly 2 tablespoons of sauteed vegetables, followed by roughly 2 tablespoons o cheese. Repeat until you have roughly 4 layers total of pasta, sauteed vegetables, and cheese.
Heat in the microwave on a medium-high setting for 3½ - 4 minutes or until fully cooked, depending on the capabilities of the microwave being used.
Garnish with parsley and parmesan cheese and serve.
