Planning Ahead for a Busy Day with Veggie Lasagna
Veggie Lasagna, all set for the freezer
My family loves this lasagna, its easy to make and delicious to eat. There is no need to cook the noodles beforehand! Moisture from spinach and other ingredients does it for you.
This is a great recipe to prepare ahead and freeze. When you’ve got one of those crazy busy days, pop it into the oven and dinner is on it’s way.
Ingredients:
1 (16 ounce) package lasagna noodles
2 tablespoons olive oil
1 onion, chopped
1 lb. mushrooms, sliced
2 tablespoons minced garlic
1 zucchini, finely chopped
i jar tomato sauce
1 (10 ounce) package frozen chopped spinach, organic if possible
1 (16 ounce) container organic ricotta cheese
¾ cup shredded mozzarella cheese
Procedure:
- Heat oil in a large skillet over medium heat. Cook the chopped onions, mushrooms, garlic, and zucchini in the oil until soft.
- Meanwhile, mix frozen spinach with cottage cheese
Preheat oven to 350 degrees F - Spread 1 cup sauce in the bottom of a 9×13 inch baking dish.
- Layer 1/3 of the noodles, the zucchini onion mixture, 1/3 of remaining sauce, and 1/3 cheese/ spinach mixture.
- Repeat layers with remaining ingredients.
- Sprinkle top with shredded mozzarella
Bake in preheated oven for 60 minutes. Let stand for 10 minutes before serving.
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