

Vegetable lasagna
Ingredients
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Lasagna Noodles (no boil kind)
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16 oz of ricotta cheese
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16 oz of cottage cheese
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Large bunch of spinach
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Large onion, chopped
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2 zucchinis
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1 yellow squash
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4-6 Roma tomatoes
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4 garlic gloves, chopped
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12 large white mushrooms, sliced
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16 oz of shredded mozzarella cheese or Italian blend cheese
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28 oz of canned whole tomatoes
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24 oz of vodka sauce
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Olive oil
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Salt & Pepper
Instructions
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Pre-heat oven to 350
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Using a blender, combine vodka sauces and can of whole tomatoes, set aside
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Sauté onion and garlic until fragrant, add mushrooms, then set aside
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Juliane zucchini, squash, and tomatoes, drizzle olive oil, and salt to pepper to taste, place in oven until tender
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Using the same pan as the onion, garlic, and mushroom mixture, sauté spinach, set aside
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In a large mixing bowl, combine ricotta cheese, cottage cheese, sautéed spinach, and salt + pepper to taste
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Add enough of the tomato sauce to a baking dish to cover the bottom generously
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Starting layering: lasagna noodles, sautéed mushroom mix, squash mix, cheese & spinach mix, tomato sauce, sprinkle shredded cheese generously. REPEAT
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Bake for 45 min to 1 hour
Chef Notes
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We used vegetables we had around, feel free to get creative!


