Serves: 4
Ingredients:
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
Directions:
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Cook the lasagna noodles according to directions
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Drain noodles and rinse with cold water to cool
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While lasagna noodles are cooking, cut the lengthwise zucchini in half.
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Slice the mushrooms
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Mix the ricotta cheese in a bowl with the frozen chopped spinach. That’s right - this recipe does not call for an egg!
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Stir the oregano and basil into the ricotta cheese mixture
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Preheat oven to 350 degrees
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Start to layer the lasagna:
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On the bottom of a small casserole dish, place some sauce. Swirl around to cover bottom of dish
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Layer lasagna noodles
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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!
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Place ricotta cheese mixture on the lasagna noodles & spread it out
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Layer zucchini and then sliced mushrooms on top
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Sprinkle a little mozzarella cheese
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Repeat until done
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Spread a little sauce and mozzarella on top of the last layer of lasagna noodles.
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Cover with aluminum foil
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Cook in the oven for 40 minutes - the sauce should be bubbling along the sides of the dish. Enjoy!