Meet the Sullivans: Easy Cheesy Veggie Lasagna

April 10, 2012

Easy Cheesy Veggie Lasagna

During Lent I have the hardest time menu planning our Friday dinners. When I'm free to eat meat I can think of a million meatless dishes to make, but when it comes to the Fridays during Lent I draw a blank. Because of this we usually end up ordering pizza Friday night. Well, this week we ordered pizza Thursday since we were exhausted from being up 6 times the night before, so I decided to make this vegetarian lasagna Friday for dinner. It was super cheesy and all around heavenly. 
Easy Cheesy Veggie Lasagna 
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9 no cook lasagna noodles
3 cups tomato basil pasta sauce
1 - 16 ounce container ricotta cheese
1/2 cup grated Parmesan cheese
24 ounces shredded low fat mozzarella cheese
2 cups fresh spinach leaves
2 medium tomatoes, sliced thin
1/2 onion, chopped 
2 cups mushrooms, sliced
2 cloves garlic, minced

1. Preheat oven to 350 degrees.
2. Saute garlic, onion and mushrooms until soft.
2. In a small bowl, combine cottage and parmesan cheese.
3. Spray a 12 X 8 inch baking pan with non-stick spray.
4. Place 3 no cook noodles on the bottom of the pan.
5. Cover the noodles with 1 cup spaghetti sauce, 1/3 cheese mixture and 1/3 mozzarella cheese.
6. Spread spinach leaves, tomatoes and other vegetables on top of the cheese.
7. Repeat this layering 2 more times with noodles, sauce, cheeses and vegetables.
8. Cover tightly with aluminum foil.
9. Bake for one hour.
10. Let stand for 15 minutes before serving.

Makes 6-8 servings

I'm linking this post up with 33 Shades of Green for Tasty Tuesdays

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