If you have been following my blog, you are well aware of my love for a great meatless meal!! This is one I discovered this summer that I thought worthy of sharing. Plus, it makes great use of many garden vegetables that usually produce more than a home grower needs!
1 Yellow onion, diced
1 Green bell pepper, diced
1 Container of sliced white mushrooms
1 Package frozen spinach, thawed and drained (or equivalent amount of fresh spinach)
2 Green Zucchini, washed and sliced (I used one 1 zucchini and 1 yellow squash)
2 Cloves of garlic, pressed
1 Can (29 oz.) tomato sauce
1 can (14.5 oz.) diced tomatoes
1 Bag (8 oz.) of shredded mozzarella cheese
1 Container (15-16 oz.) of ricotta cheese
1 Box of lasagna noodles, cooked to package directions
2 Tablespoons olive oil
Salt & pepper
Basil (dried or fresh)
Oregano (dried or fresh)
Use a large skillet and set the stove to medium high. Drizzle in olive oil and add pressed garlic. Cook for two minutes. Add in onion, and bell pepper and saute for a few minutes. Then add in zucchini and mushrooms, sauteing everything together for a few more minutes. Add salt and pepper to taste. Cook the vegetables until al dente. To prevent the veggies from turning into mush, don't over cook them. Soon they're going to sit in the sauce and then be baked. Add the can of tomato sauce and diced tomatoes. Mix in basil and oregano to taste. Once everything is combined, turn the sauce to a low heat and allow it to simmer for 20 minutes.
Preheat the oven to 350 degrees.
Use a deep casserole dish lined with cooking spray. Cover the bottom of the pan with cooked lasagna noodles. Add a layer of spinach on top.
Add a layer of veggie sauce over the top of the spinach.
Sprinkle the sauce with mozzarella cheese (reserving some for top) and then a thin layer of noodles over the top of the mozzarella.
Use the spatula to spread the entire container of ricotta over the noodles.
Top the ricotta with more sauce (reserve some sauce for the top). Add one final layer of noodles, top with remaining mozzarella cheese.
Bake until cheese is melted (about 20 minutes - longer if you made the lasagna ahead of time to bake later).