Healthy Lasagna

So good healthy and easy to prepare. I really wanted to have a light lasagna with vegetables for lunch and yet not complicated. I must say that this recipe turned out delicious, the vegetables kept crunch on the outside and soft on the inside which is very important not to overcook vegetables. You ca use different vegetables like cauliflowers, kale, carrots or even using ricotta instead of mozzarella as long it is fresh. What I am trying to share is a healthy recipe with what we have "healthy and fresh" in our fridges. For this recipe all you need is; 

9 sheets of precooking lasagna
4 large tomatoes chopped
2 cups of shredded fresh mozzarella
1 bunch of fresh spinach
1 large sliced zucchini 
1/2 of a large sliced red bell pepper 
Cayenne pepper to the taste
Herbs of Provence to the taste
Few leaves of Basil
2 tbsp chopped Parsley 
Kosher salt
Extra virgin olive oil

 Preheat oven to 400 f . Set an aluminum foil sheet on a baking tray ( just to avoid a mess ) and put a layer of chopped tomatoes, sprinkle a little of cayenne pepper, herbs of Provence and a pinch of salt then cover with three sheets of lasagna. Next step is the spinach, shredded mozzarella cheese and tomatoes, a sprinkle of the herbs, cayenne and (salt optional). Cover with three sheets of dry lasagna. Next comes the sliced zucchini, cheese, tomatoes, bell peepers, sprinkle the herbs, cayenne and cover with the last three sheets of dry lasagna and top with tomatoes, cheese, herbs, a pinch of salt olive oil, few basil leaves and cover the baking pan with another sheet of aluminium foil trying to seal all around edges of the tray so the lasagna will be moist and soft. Take to preheated oven for 40 minutes and remove. Leave it covered  for 5 minutes and carefully (for it will release steam) remove top foil. With the help of a spatula cut a slice of the lasagna, pour olive oil, chopped parsley and serve. Delicious. Enjoy it!
Serves six square slices.