Vegetarian Lasagne

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Vegetarian Lasagne

Ingredients

1 box “no-bake” lasagna noodles
1 jar of your favorite marinara sauce 
8 oz mushrooms, sliced
2 10-oz bags baby spinach
1 15-oz container ricotta cheese
1 package part-skim shredded mozzarella cheese
2 cloves garlic, minced
1/2 tsp salt
1/4th tsp pepper
1.5 tablespoon olive oil



Directions

  • Preheat oven to 350 degrees.
  • Heat the olive oil over medium low heat in a large skillet. Add one bag spinach and cook until wilted.
  • Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside.
  • Add remaining .5 tbsp olive oil to the skillet and saute mushrooms until tender. Set aside in a separate bowl.
  • In a third bowl, mix together the ricotta cheese, minced garlic, salt and pepper.
  • Spray a 9 x 13 inch pan with cooking spray and pour in about a fourth cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of the ricotta mixture, then a layer of spinach, followed by a layer of mushrooms and a hefty sprinkle of mozzarella cheese. Finish each layer with a fourth cup of pasta sauce then repeat with three more noodles.
  • Make two more additional layers of noodles, ricotta, spinach, mushrooms, cheese and sauce then finish with a final layer of noodles, the rest of the sauce and more mozzarella cheese.
  • Cover very loosely with tin foil and bake for 50 minutes.
  • After baking, let lasagna cool for 15 minutes before digging in!

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