VEGETABLE LASAGNA
INGREDIENTS
1 Pound Box of Lasagna Noodles
1 32 Ounce Jar Prego Spaghetti Sauce (or your favorite brand)
2 - 8-ounce cartons of Baby Bella Mushrooms
7 Cloves of Garlic Chopped
1 Medium Red Onion Chopped
1 Green Bell Pepper Chopped
2 Tablespoons Olive Oil
2 Tablespoons Butter
1 10 Bag of Spinach (wilted, drained and chopped)
2 Eggs (beaten)
1 32-ounce carton Ricotta Cheese
16 oz Mozzarella Cheese
1 Cup of fresh Grated Parmesan Cheese
2 Teaspoons of Italian Seasoning
1 Pack of McCormick Thick & Zesty Spaghetti Seasoning
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Ground Red Pepper
1 Tablespoon Sugar
DIRECTIONS
Preheat Oven 375F degrees
Boil Lasagna noodles per package directions for al dente doneness. Sauté’ in 2 tablespoons of butter and 2 tablespoons of Olive Oil, the Mushrooms, Onion, Bell Pepper, and Garlic until soft. Then add the Pasta Sauce and the pack of Thick & Zesty Seasoning and 1 teaspoon of Italian Seasoning. Stir in Salt and Ground Red Pepper, and 1 Tablespoon of Sugar.
For Cheese mixture
Wilt fresh Spinach and drain well.
in large bowl add, Ricotta cheese, Italian seasoning, eggs, and Parmesan Cheese, also add spinach and mix well until well combined.
TO LAYER LASAGNA
1 add sauce to the bottom of pan
2 add lasagna
3 spread with cheese mixture
4 add Mozzarella Cheese
Repeat layers
Bake at 375F degrees for 55-60 minutes
Bake covered for 45 minutes
Bake Uncovered for 10-15 minutes
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