Vegetarian Lasagna with Spinach, Mushrooms and Peppers
My quest last weekend was to find or create a great vegetarian lasagna recipe. Our company is volunteering at Ronald McDonald House next week making dinner for the residents. We decided we should provide a vegetarian option for those who want it. So I set out in search of a good vegetarian lasagna recipe.
I wanted something more that just noodles and cheese, but I wasn’t sure what would happen if I added a lot of veggies to it without cooking them down first. It took me a couple of attempts to perfect it. The first time I made it it was a little watery. But the end result is delish.
The beauty of this recipe is that it is super-easy. There is no need to cook the noodles ahead. Just throw them in with everything else. I put in lots of sauce and the veggies cooking down seemed to provide enough moisture to effectively cook them. I think I have discovered a new family-favorite, quick, easy, delicious and filling.
I hope you like it too! If you find a way to make it even better do let me know!
Here’s what you’ll need:
1 pkg whole wheat lasagna noodles
3 cups shredded mozzarella cheese
1 15 oz tub light ricotta cheese
1 cup sliced mushrooms
Handful of baby spinach
1 diced red bell pepper (or half red and half orange)
2 24 oz jars/cans low sodium marinara sauce