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Yummy Veggie Lasagna

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Vegetable-lasagna

Prep Time: 45 minutes

Cook Time: 1 hour

Yields: 6-8 servings

Description Edit

I'll admit, I was a little skeptical about making a vegetable lasagna for my family. I could already imagine the series of frowns that would appear when I told them that I would be replacing the ground beef and sausage with mushrooms and spinach. As a matter of fact, those same frowns that I imagined did infact appear! But everything changed when their forks met the lasagna. Nothing but smiles. Now my kids can't get enough of it! They call it, "Yummy Veggie Lasagna." I hope your family enjoys it as much as mine does!

Ingredients Edit

  • 1 cup Italian brown mushrooms, sliced
  • 2 packages baby spinach
  • 1 medium yellow onion, finely chopped
  • 1 clove of garlic, chopped into small pieces
  • 10 oz. jar Ragu Organic Veggie Sauce
  • 1 cup shredded reduced fat mozzarella cheese
  • 1 cup reduced fat or fat free ricotta cheese (Cottage cheese works too!)
  • 1 box Barilla lasagne noodles (No boiling required!)
  • 1/4 cup olive oil

Directions Edit

Preheat oven to 350 degrees.

Spinach:

1. Set saute pan on medium high heat.

2. Add 1/4 cup olive oil.

3. Add spinach and allow to saute for 5-7 minutes. (Note: Spinach will likely spill out of the pan at first, but will cook down.)

4. Remove spinach from pan and set on paper towel to drain the remaining water.

Lasagna:

1. In a large baking dish, cover the bottom of the pan with noodles and add a layer of pasta sauce.

2. Add mushrooms, spinach, onions, garlic, ricotta cheese and mozzarella cheese.

3. Add another layer of sauce and noodles.

4. Repeat Step #2 until you run out of filling.

5. Your top layer should be noodles sprinkled with sauce and cheese.

6. Cover the baked dish with aluminum foil, making sure to create a dome, or "bubble" with the foil. Do not allow the foil to directly touch the lasagna.

7. Bake for 1 hour. Remove from oven and allow to cool for at least 30 minutes.

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