Vegetarian Lasagna

Increase some spinach and mushrooms to this recipe for a hearty food from Jenna Weber of Eat, Live, Operate. See the entire submit at the Refreshing Preferences Site.


  • 1 box “no-bake” lasagna noodles
  • one jar of your preferred marinara sauce (i utilized total foodstuff 365 brand name)
  • 8 oz mushrooms, sliced
  • two 10-oz bags baby spinach
  • 1 15-oz container ricotta cheese
  • 1 package aspect-skim shredded mozzarella cheese
  • two cloves garlic, minced
  • one/two tsp salt
  • 1/4th tsp pepper
  • 1.5 tablespoon olive oil


  1. Preheat oven to 350 degrees.
  2. Heat the olive oil in excess of medium reduced heat in a massive skillet. Increase just one bag spinach and cook dinner right up until wilted.
  3. Clear away and location spinach in a bowl and then prepare dinner remaining bag. Set cooked spinach aside.
  4. Add remaining .five tbsp olive oil to the skillet and saute mushrooms until eventually tender. Established apart in a individual bowl.
  5. In a third bowl, combine jointly 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 go over base. Lay 3 uncooked lasagna noodles in excess of best. Insert a layer of the ricotta combination, then a layer of spinach, followed by a layer of mushrooms and a hefty sprinkle of mozzarella cheese. Complete just about every layer with a fourth cup of pasta sauce then repeat with a few additional noodles.
  7. Make two much more additional layers of noodles, ricotta, spinach, mushrooms, cheese and sauce then finish with a last layer of noodles, the relaxation of the sauce and far more mozzarella cheese.
  8. Deal with extremely loosely with tin foil and bake for 50 minutes.
  9. Following baking, allow lasagna interesting for 15 minutes prior to digging in!

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