Serves: 4




8 lasagna noodles

1 zucchini sliced lengthwise

10 button mushrooms (or baby bella)

1 cup frozen chopped spinach

1 15 oz container of ricotta cheese

¼ cup mozzarella cheese

2 cups tomato sauce

1 TBSP dried oregano

1 TBSP dried basil


  1. Cook the lasagna noodles according to directions

  2. Drain noodles and rinse with cold water to cool

  3. While lasagna noodles are cooking, cut the lengthwise zucchini in half.

  4. Slice the mushrooms

  5. Mix the ricotta cheese in a bowl with the frozen chopped spinach. That’s right - this recipe does not call for an egg!

  6. Stir the oregano and basil into the ricotta cheese mixture

  7. Preheat oven to 350 degrees

  8. Start to layer the lasagna:

    1. On the bottom of a small casserole dish, place some sauce. Swirl around to cover bottom of dish

    2. Layer lasagna noodles

      1. Note: usually 3 will cover the bottom and they will run up and over the sides of the dish. Your choice - cut the noodles to fit the dish or (do what I do) - keep the noodles long and after you layer the cheese & veggies on the noodles, fold them over!

    3. Place ricotta cheese mixture on the lasagna noodles & spread it out

    4. Layer zucchini and then sliced mushrooms on top

    5. Sprinkle a little mozzarella cheese

    6. Repeat until done

  9. Spread a little sauce and mozzarella on top of the last layer of lasagna noodles.

  10. Cover with aluminum foil

  11. Cook in the oven for 40 minutes - the sauce should be bubbling along the sides of the dish. Enjoy!

Vegetarian Lasagna