Vegetable Lasagna

Sometimes the best meals come from realizing the one you had planned was way more complicated than you had anticipated.  The night I made this that’s exactly what happened but this lasagna ended up being really good and a big hit with my family.

3 cup thick marinara sauce
2 medium zucchini
15oz ricotta cheese
1 egg
1/2 tsp dried basil
2 cups fresh chopped spinach
2 tbsp olive oil
3 cups sliced mushrooms
2 cloves minced garlic
12 lasagna noodles
3 cups mozzarella cheese

Heat oven to 400. Boil the lasagna noodles according to directions.  Shred the zucchini then squeeze out the extra water.  Stir the the grated zucchini into the marinara sauce.  In a small bowl mix together the ricotta cheese, egg and dried basil then stir in the chopped spinach.  Heat the olive oil over medium heat then saute the mushrooms. When the mushrooms are soften stir in the garlic and turn off the heat. Layer 1/2 cup of sauce in the bottom of the 9×13 pan. Top with 4 lasagna noodles, 1/3 of the remaining sauce, 1/2 of the ricotta mixture, 1/2 of the mushrooms and then 1 cup of mozzarella cheese. Top with lasagna noodles and repeat with the 1/2 of the remaining sauce, the rest of the ricotta mixture and mushrooms then another cup of mozzarella. Top with the last round of noodles, remaining sauce and mozzarella cheese. Bake covered for 40 minutes. Remove the foil and bake for 10-15 more minutes. Remove from oven and let sit for 15 minutes before slicing.


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