Springtime (Vegetable) Lasagna


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4 cups marinara sauce
1½ cups water
½ cup white wine
11 no-boil lasagna noodles
1 Tablespoon olive oil, divided
12 oz. fresh baby spinach
1½ pounds fresh button mushrooms, quartered
½ tsp. salt, divided
2 garlic cloves, minced
3 Tablespoons chopped flesh oregano
3 Tablespoons fresh lemon juice
¾ teaspoon crushed red pepper flakes
1 pound part-skim ricotta cheese
1 large egg, beaten
½ cup (2 oz.) freshly grated Parmesan cheese
½ cup (2 or.) part-skim mozzarella cheese, shredded

1. Preheat oven to 400°.

2. Heat a large nonstick pan over medium-high heat; coat pan with ½ Tablespoon olive oil. Add spinach and saute 4 minutes, stirring until wilted. Transfer spinach to a large bowl.

3. Return pan to heat; coat with remaining ½ Tablespoon olive oil. Add mushrooms and ¼ teaspoon salt to pan; saute until all liquid evaporates, about 10 minutes. Add garlic and saute 1 minute more, stirring.

4. Add mushroom mixture, remaining ¼ teaspoon salt, oregano, lemon juice, red pepper, ricotta, and egg to spinach in bowl; stir to mix well.

5. Combine sauce, water, and wine; spread 1½ cups of mixture over the bottom of a greased 13 x 9-inch baking dish (use pan that’s at least 2 inches deep).

6. Lay 3 noodles in baking dish; spread half of ricotta mixture over noodles; top with 4 noodles, then remaining ricotta; put last 4 noodles on top.

7. Pour remaining sauce mixture over noodles.

8. Bake, uncovered, at 400° until bubbling, about 40 to 50 minutes.

9. Combine Parmesan and mozzarella cheeses; sprinkle evenly over lasagna; bake an additional 15 minutes or until cheese is melted and slightly browned.

Yield: 12 servings.