With temperatures starting to cool off, my mind (and stomach!) has really started shifting towards the more hearty, warming meals of winter. I love hot soups and warm casseroles during the cold months. There is something just so comforting about that type of food, and this recipe is no exception. Since I am mostly vegetarian, but my husband is most decidedly not, we love it when we are able to find a meatless recipe that is hearty enough to satisfy him, also. This hearty vegetable lasagna has been in regular rotation for us for a few years now. We absolutely love it!
I can’t remember exactly where I found this recipe, but like many recipes in my house, it has been tweaked over the years to suit our own likes and needs.
I’m really not sure when I became this person. The one who is confident enough to add or subtract ingredients from a recipe based on my own personal desires. When I got married, about the only things I could whip up were boxed macaroni and cheese and Pop-tarts. (I’m pretty sure my mom still thinks that that is the extent of my cooking capabilities. Ha!) We do the majority of our eating at home, though. So, I suppose you just naturally become more comfortable with cooking when you do it night after night for years on end.
Anyhow, this recipe is such a favorite that I don’t even have it written down anywhere. It’s pretty simple, so I can throw it together without even having to look up the ingredients. 🙂
- 1 box lasagna noodles
- 2 Tbsp. olive oil
- 2-3 cloves garlic
- 1 zucchini
- 1 green bell pepper
- 1 1/2 c. baby portobello mushrooms
- ~4 oz. spinach
- 2 jars (26 oz.) pasta sauce
- 1 container (15 oz.) ricotta cheese
- 8 oz. mozzarella cheese
- Pinch of salt
- Cook lasagna noodles in a large pot of boiling water for approximately 10 minutes, or until al dente. Drain and rinse with cool water.
- Mince garlic and chop mushrooms, zucchini, and bell pepper.
- In a large skillet, saute garlic and mushrooms in olive oil over medium high heat for 2-3 minutes. Add zucchini and bell pepper and continue to saute for another 5 minutes.
- Dump 1 full jar of pasta sauce into skillet and let heat for 2 minutes.
- Add spinach and stir until leaves have wilted.
- Toss in a pinch of salt and stir.
- Preheat oven to 350 degrees. Spread a thin layer of Ricotta on bottom of 9 x 13 pan (to help prevent sticking). Add one layer of lasagna noodles. Spread 1/2 of remaining ricotta cheese, ~half of mozzarella, and half of vegetable/sauce mixture on top of noodles in that order.
- Repeat for a second layer.
- Add a third layer of noodles on top and sprinkle any remaining mozzarella cheese on top of noodles.
- Bake, covered in foil, for 25-30 minutes.
- Let cool for 15 minutes before serving.
- Optional: We like to top this with additional pasta sauce. So, while the lasagna is cooling, you can heat up your second jar of sauce for topping.