Cheesy Vegetarian Lasagna

Layers upon layers of veggies, ricotta, and mozzarella make this a serious winner.

1 tablespoon plus 1 teaspoon olive oil, divided
1 medium onion, small dice
8 ounces cremini or baby bella mushrooms, small dice
1 small eggplant (about 12 ounces), small dice
1 small zucchini or yellow summer squash, small dice
1 medium red bell pepper, small dice
3 cloves garlic, minced
1/2 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves, or 1/2 teaspoon dried thyme
1 teaspoon minced fresh oregano, or 1/2 teaspoon dried oregano
Pinch red pepper flakes, optional
1 (5-ounce) package baby spinach
1 (24-ounce) jar good marinara sauce (3 cups), like Rao's or Newman's Own
15 dry lasagna noodles (regular noodles, not no-boil, about 2/3 of a 1-pound box)
2 cups whole-milk ricotta cheese (15 to 16 ounces)
3 cups shredded mozzarella cheese (12 ounces)

Arrange a rack in the middle of the oven and heat to 400°F.
Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering. Add the onions and cook until the onions are sweated and are just starting to turn translucent, about 5 minutes. Add the mushrooms and cook until the mushrooms have released their liquid and most of that liquid has evaporated, 5 to 8 minutes. Add the eggplant, zucchini, and bell pepper, and cook until all are softened, 3 to 5 minutes more.

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