This is one of my favorite meal prep recipes. Using chickpea pasta makes this a gluten free, high fiber and high protein lasagna bake. It's relatively easy to make and freezes well. It's also easy to swap ingredients for personal preference. I use a frozen spinach, but sauteed mushrooms, onion and garlic can easily be added to the ricotta (after it's allowed to cool) or meat sauce.
Garnish the top with basil for extra flavor and color. Serve alone or with an additional vegetables side like roasted broccoli or zucchini to help you get your 3-5 servings of vegetables a day. Between the marinara sauce and spinach, each serving of the lasagna bake provides around 1 serving of vegetables.
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