Veggie Lasagna

Delicious gooey layers

This is a recipe that, as with so many of my recipes, I made with stuff I happened to have on hand, and there are tons of variations.  I typically don't measure anything (some ingredients were leftover from other recipes), so make with stuff to your taste! I had spinach so I did a more Florentine approach.  Here is what I did:


Cooked lasagna noodles
A partial (large) tub of ricotta cheese
1 can Italian seasoned diced tomatoes
1 package of fresh mushrooms
One bag of fresh spinach
1 package 2% shredded Italian blend cheese

Place one layer noodles on bottom of baking dish
Spread approximately 1/3 of the ricotta cheese on noodles
Spoon on 1/3 of the tomatoes
Add 1/3 of the mushrooms
Add a generous handful of spinach (it shrinks!)
Sprinkle with cheese
Repeat layer two more times
Top with final layer of noodles
Top with cheese

Cover with foil and bake at 375 degrees for about an hour.

Let sit a few minutes before serving. Add a bit of salt when serving to help open up those delicious flavors!

What was great:
Mushrooms and spinach are delicious.  The layers were so good, and very colorful!  It was good and cheesy, and one of the greatest things about lasagna is its ability to be even better the next day.  It is a perfect leftover food.  You can also assemble it ahead of time and bake it the next day.

What was not so great:
It was a bit dry on top.  Next time I would try adding more tomatoes or a sauce.

Ideas for variation:
Ground beef, turkey, and/or Italian sausage
Zucchini, eggplant, peppers
Tomato sauce mixed with cream sauce for a tomato cream sauce!
Fresh herbs

Cheers,
Jillian