Makes one large lasagna
4 cloves garlic, chopped fine
2 medium yellow, onions, chopped small
2 medium carrots, chopped small
2 medium green zucchini, chopped small
1 cup broccoli florets, cut super small
4 medium tomatoes, chopped small
Â¼ cup fresh basil, chopped fine (2 tablespoons reserved)
Â¼ cup fresh parsley, chopped fine (2 tablespoons reserved)
Â¼ cup fresh marjoram, chopped fine (2 tablespoons reserved)
Â¼ cup fresh oregano, chopped fine (2 tablespoons reserved)
1 cup tomato sauce
Â½ cup red wine
Lasagna noodles (cooked or fresh)
4 cups fresh spinach
1 Â½ cups feta cheese, crumbled
1 Â½ cups Pecorino Romano cheese, grated
2 cups fresh mozzarella
In a large soup pot, over medium high heat, add oil. Cook onions and garlic until soft and translucent, about 5 to 7 minutes. Add carrots and cook for a few more minutes. Add the zucchini, broccoli and tomatoes and reduce heat to a medium simmer. Add the fresh herbs (making sure to reserve some for the end). Add the tomato sauce and red wine, and season with salt and pepper. Reduce heat and simmer for about 15 minutes. Take off heat and allow to cool a bit before assembling lasagna.
Preheat oven to 375Â°F.
In a large casserole dish, place a layer of lasagna noodles (cooked or fresh) down first, then spread a little sauce over the noodle. Add a layer of fresh spinach and then a layer of sauce, followed by a little bit of each cheese. Repeat the layers until the dish is filled. The top layer should end in a noodle covered with sauce and cheese, mostly the pecorino in order to make it nice and crusty.
Place lasagna in the oven and bake for about 45-60 minutes or until the top is crusty brown. Allow the lasagna to sit and rest about 20 minutes before serving.