Vegetable Lasagna
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Vegetable Lasagna

Very simple lasagna with vegetables and cheese! Perfect for #MeatlessMonday or an impromptu dinner! DeLallo’s Organic Whole Wheat Lasagna noodles are the best in flavor! Since I used what was in my fridge, I used a combo of Jack cheese and Parmesan cheese – Awesome!
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Servings: 8

Ingredients

  • 1 Tbsp. olive oil
  • 1 large onion
  • 4 cups baby Portabella mushrooms sliced
  • 8 cups spinach
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can tomato sauce
  • Favorite seasoning I used Italian
  • Fresh basil leaves about 8-12
  • 8 oz. Parmesan cheese I used shaved, divided
  • 4 oz. Mozzarella cheese or Jack cheese thinly sliced or shredded
  • 9 oz. DeLallo Whole Wheat Lasagna 15 sheets – no-boil

Instructions

  • Preheat oven to 350 degrees.
  • In a large pan, heat the olive oil and sauté the onions for about 3 minutes. Add the sliced mushrooms and cook another 5 minutes on medium heat, stirring continually. Add the spinach, stir until wilted.
  • Add the tomatoes and tomato sauce. Add favorite Italian seasoning and season the sauce to taste.
  • Spray a 9×13 baking dish and place 5 sheets of lasagna noodles on the bottom, overlapping one another. Spread 1 cup of the sauce on top, and sprinkle Jack or Mozzarella cheese (or thinly sliced). Next, lay down about 8-12 fresh basil leaves.
  • Layer again 5 lasagna noodles, 1/2 of the sauce, sprinkle with Parmesan cheese, and repeat this process.
  • Place remaining sauce on top and sprinkle with 1 cup of Parmesan cheese. Cover the baking dish with foil. Bake lasagna for 40 minutes. Uncover and bake until hot and bubbly, about 20 more minutes.
  • Let lasagna sit for 10 minutes before serving.