Going vegetarian, even for one meal, can be a challenge for some families.
Vegetable packed meals also can be a challenge for picky eaters. This tasty lasagna is not only vegetarian but also packed with veggies. Fortunately for a picky family, it tastes good too.
Serves six
- 9 whole wheat lasagna noodles
- one Tbsp olive oil
- 10 ounce package Mushrooms diced (baby bella or shitake are great!)
- one onion diced
- 3 or 4 cloves garlic minced
- one large bag of spinach- family size
- one 16 ounce container low fat ricotta or cottage cheese
- ¼ cup Romano cheese
- salt to taste
- 1 ½ teaspoon Italian seasoning
- Black pepper to taste
- 1 ½ cups part skim mozzarella cheese
- two cups (or one jar of) your favorite marinara sauce
- one cup of water
- ½ cup Parmesan cheese
Directions:
- Preheat the oven to 350 degrees.
- Cook lasagna noodles al dente according to package directions.
- In a skillet heat oil over medium high heat. Add mushrooms and onions. Cook for a few minutes and then add the garlic. Keep stirring and cook until onions are clear.
- Turn down heat to low and add spinach and cover for five minutes stirring every minute or so allowing the spinach to wilt. Turn off the heat and allow to cool to room temperature.
- Mix together the ricotta cheese, Romano cheese, Italian seasoning, salt, pepper and the cooled vegetable mixture.
- Stir in the cup of water with the marinara sauce in a separate bowl.
- In a small greased casserole dish start with a thin layer of sauce followed by the noodles. Spread the ricotta-vegetable mixture on the noodles, then a layer mozzarella cheese, and sprinkle on a little Parmesan cheese. Do this layering two more times.
- Top with remaining mozzarella cheese and dust with Parmesan.
- Tent the baking pan with aluminum foil. Bake in the 350 degree preheated oven for an hour and a half. Check that the middle is hot.
After baking allow to sit on the counter for 15 to 30 minutes before cutting.
Variations:
Want even more veggies? Add grated carrots or zucchini to the vegetable mix along with the garlic.
For more protein add only half the amount of ricotta cheese and mix in half a brick of silkened tofu. No one will even notice.
De Boles brand makes a rice lasagna noodle that easily converts this recipe to a gluten free lasagna. The package says the noodles are “no boil” but, boil them for a few minutes anyway and the lasagna will turn out better.
Serving suggestions:
Serve this healthy lasagna with a nice tomato and zucchini chopped salad. Chop the tomatoes and zucchini into small pieces. Toss with a little Parmesan cheese and a favorite vinaigrette, serve over a bed of baby romaine lettuce leaves.
