Very Vegetarian Lasagna
A vegetable lasagna that will leave you with plenty of delicious leftovers.
Equipment
- 1 Oven
- 1 Casserole Dish
Ingredients
- 9 Noodles (No boil) lasagna noodles
- 25 oz Pasta Sauce (We like Trader Joe's Marinara Sauce!)
- 1/2 cup Greek Yogurt
- 15 oz Ricotta Cheese
- 16 oz Shredded Mozzerella Cheese
- 1/2 Onion (diced)
- 16 oz Baby Bella Mushrooms (sliced)
- 8 oz Baby Spinach
- 3 Plum Tomatoes (diced)
- 1/2 tsp Oregano
- 1/4 tsp Salt
- 1/4 tsp Garlic Powder
Instructions
Cooking the vegetables:
- Spray a little oil on a wide-bottom sauté pan. Heat the pan to medium heat. Then add the mushrooms. When they’re almost done cooking, add the baby spinach. Continue to cook until the spinach wilts. *Making sure there is no excess water* Set aside in a bowl.
- Next, fry your diced onion in the same saute pan, until they are cooked through. Set aside the onion in a different bowl.
- Take the bowl with your onions and add in the diced tomatoes, oregano, and the jar of pasta sauce. Mix these ingredients until combined evenly.
- Take the bowl with the mushrooms and spinach and add the ricotta cheese and greek yogurt. Mix well and add the salt and garlic powder.
Layering and Baking:
- Preheat the oven to 350 degrees.
- In a 9x13 pan, put a small layer of the pasta sauce mixture at the bottom to prevent sticking. Next, add 3 noodles side-by-side, followed by a layer of sauce, ricotta cheese mixture, and shredded mozzarella cheese. Continue this layering process until the pan is filled up or you run out of ingredients. The final (very top) layer should have a final layer of shredded mozzarella.
- Cover the pan with aluminum foil, sprayed side down (spray foil with a little oil to prevent the cheese from sticking) and bake for 40 minutes. Once the 40 minutes is up, remove the foil and return to the oven uncovered for about 10 minutes. For a little browning on the cheese, you can also broil for 1-2 minutes (watch closely to prevent burning).