Vegetarian Lasagna

lasagna-hp

Add some spinach and mushrooms to this recipe for a hearty meal from Jenna Weber of Eat, Live, Run. See the full post at the Fresh Tastes Blog.

Yield: 6-8 servings

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Ingredients

  • 1 box “no-bake” lasagna noodles
  • 1 jar of your favorite marinara sauce (I used Whole Foods 365 brand)
  • 8 oz mushrooms, sliced
  • 2 10-oz bags baby spinach
  • 1 15-oz container ricotta cheese
  • 1 package part-skim shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/2 tsp salt
  • 1/4th tsp pepper
  • 1.5 tablespoon olive oil

Directions

  1. Preheat oven to 350 degrees.
  2. Heat the olive oil over medium low heat in a large skillet. Add one bag spinach and cook until wilted.
  3. Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside.
  4. Add remaining .5 tbsp olive oil to the skillet and saute mushrooms until tender. Set aside in a separate bowl.
  5. In a third bowl, mix together the ricotta cheese, minced garlic, salt and pepper.
  6. Spray a 9 x 13 inch pan with cooking spray and pour in about a fourth cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of the ricotta mixture, then a layer of spinach, followed by a layer of mushrooms and a hefty sprinkle of mozzarella cheese. Finish each layer with a fourth cup of pasta sauce then repeat with three more noodles.
  7. Make two more additional layers of noodles, ricotta, spinach, mushrooms, cheese and sauce then finish with a final layer of noodles, the rest of the sauce and more mozzarella cheese.
  8. Cover very loosely with tin foil and bake for 50 minutes.
  9. After baking, let lasagna cool for 15 minutes before digging in!
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