Vegetarian Lasagna Bowl with Ricotta Cream

1. Pour 4 cups of water and a 1/4 teaspoon of salt into the medium pot. Place on high heat and boil, then add the fresh pasta. Boil for 2-3 minutes. Remove a 1/4 cup of the cooking liquid and set aside to use in Step 3. Drain the pasta in the colander and rinse with cold water.
2. Wash and dry the zucchini. Cut in half lengthwise, then slice into 1/4-inch pieces. Place the large sauté pan on medium heat with 1 tablespoon of olive oil, and then preheat for 2 minutes. Add the sliced zucchini and cook for 2 minutes without stirring. Stir in the marinated white beans and spinach. Cook for 4-5 minutes.
3. Pour in the marinara and the reserved cooking liquid from Step 1. Simmer until hot for 3-4 minutes, then add the cooked pasta to the pan. Mix well to coat the pasta with the sauce. Lastly, stir in the herbed ricotta. Add some red chili flakes or fresh ground black pepper for a little spice. Remove from the burner, then turn off all heating elements.
4. To serve, divide the vegetarian lasagna between two shallow bowls or dinner plates and drizzle with basil oil. Buon Appetito!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs and may contain traces of these allergens.