Recipe: Veggie Lasagna

It’s time for Meatless Monday, Episode Two. I hope the meat lovers in your family forgave you after last week. If they didn’t, then I have a guaranteed favorite for you today. So, get ready to lighten up your usual lasagna by skipping the meat and adding some of our favorite veggies.


Yummy Veggie Lasagna

Original # of Servings: 1

Total Time: 1 hour and 16 minutes

Active Time: 16 minutes


  • extra virgin olive oil – 2/3 tablespoon
  • baby spinach – 2 ounces
  • garlic – 1/6 teaspoon
  • marinara sauce – 3 1/3 tablespoon
  • yellow onion – 1/6
  • ricotta cheese – 2 2/3 tablespoons
  • lasagna noodles – 2 2/3 ounces
  • shredded mozzarella – 2 2/3 tablespoons
  • cremini mushrooms – 1 1/3 ounces


  1.  Slice cremini mushrooms. Finely chop onion.
  2. Set saute pan on medium high heat.
  3. Add half your olive oil.
  4. Add spinach and allow to saute for 5-7 minutes.
  5. Remove spinach from pan and set on paper towel to drain the remaining water.
  6. In a large baking dish, cover the bottom of the pan with noodles and add a layer of pasta sauce.
  7. Add mushrooms, spinach, onions, garlic, ricotta cheese and mozzarella cheese.
  8. Add another layer of sauce and noodles.
  9. Repeat steps #6-8 until you run out of filling.
  10. Your top layer should be noodles sprinkled with sauce and cheese.
  11. Cover the baked dish with aluminum foil, making sure to create a dome, or “bubble” with the foil. Do not allow the foil to directly touch the lasagna.
  12. Bake for 1 hour. Remove from oven and allow to cool for at least 15 minutes.

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