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!
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.
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