This recipe from veg.ca is fantastic! It’s simple, delicious, and vegan, making it a healthy choice too!
Ingredients
- 12 lasagna noodles
- 1 large onion, chopped
- 1 tbsp oil or 3 tbsp water
- 2–4 garlic cloves, finely chopped
- 1/4 cup fresh basil (or 1/2 tsp dried)
- 1/4 cup fresh parsley (or 1/2 tsp dried)
- 2 1/2 cups tomato sauce
- 1/4 cup fresh oregano (or 1/2 tsp dried)
- 2 (8 oz) packages frozen spinach, thawed and drained
- 1 cup mushrooms, sliced
- 1 cup zucchini, sliced
- Salt and pepper to taste
Directions
- Prepare the Vegetables:
- Sauté 1/3 of the onion in oil or water for about 1 minute, until translucent.
- Add 1/3 of the garlic and cook for another minute.
- Stir in the mushrooms and cook for 2 minutes, or until softened. Remove and set aside.
- Repeat the process with another 1/3 of the onion, garlic, zucchini, and parsley. Cook for 1 minute, then set aside.
- Lastly, sauté the remaining onion, garlic, and spinach together.
- Make the Sauce:
- Heat the tomato sauce in a separate pan.
- Add basil and oregano, then simmer for 2–3 minutes.
- Cook the Noodles:
- Boil lasagna noodles according to the package instructions. Drain well.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- Spread 3/4 cup of tomato sauce on the bottom of a rectangular baking dish.
- Layer 3 lasagna noodles over the sauce.
- Spread half of the spinach mixture on top.
- Add another 3 noodles, then spread the mushroom mixture over them. Drizzle with a bit of sauce.
- Add 3 more noodles, followed by the zucchini mixture and the remaining spinach.
- Top with the final 3 noodles and pour the remaining tomato sauce evenly over the top.
- Bake:
- Cover with foil and bake for 40–50 minutes, or until heated through and bubbling.
- Serve:
- Let cool for a few minutes before slicing and serving. Enjoy!
