The veggies are interchangeable and it is a great way to use up leftover pantry items or ‘on the verge’ veggies.
This time we sautéed spinach, artichoke hearts, black olives, mushrooms, zucchini, onions and garlic in a little olive oil. Then we mixed in some marinara sauce and layered the mixture with lasagna noodles and mozzarella. Cover with foil and bake until pasta is tender and serve with crumbled feta on top. So good!