Lasaña de verduras

Preheat the oven to 375°F.

Cook lasagna noodles according to package instructions until al dente; drain and set aside.

Heat olive oil in a large skillet over medium heat.

Add chopped onion and minced garlic; sauté until fragrant, about 2-3 minutes.

Stir in diced zucchini, bell peppers, and corn; cook until tender, about 5-7 minutes.

Add spinach, black beans, cooked rice, cumin, chili powder, salt, and pepper; mix well and cook for another 3-4 minutes.

Spread a layer of salsa on the bottom of a baking dish.

Layer lasagna noodles over the salsa, followed by half of the veggie mixture.

Sprinkle a layer of cheddar and monterey jack cheese over the veggies.

Repeat the layering process with noodles, remaining veggie mixture, and more cheese.

Top with a final layer of noodles and remaining salsa.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 15 minutes, until cheese is bubbly and golden.

Let the lasagna rest for 10 minutes before slicing and serving.

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