Vegetarian Lasagna
Ingredients
For the cheese mixture:
1 egg beaten
2 tablespoons fresh basil chopped
2 tablespoons fresh parsley chopped
15 ounces ricotta cheese
2¼ cups mozzarella shredded and divided
½ cup vegetarian Parmesan finely shredded and divided
For the vegetables:
2 tablespoons olive oil
3 large carrots finely sliced
1 onion diced
8 ounces mushrooms sliced
1 sweet bell pepper de seeded and diced
1 zucchini diced
1 tablespoon garlic minced
6 ounces baby spinach
2½ cups
10 No boil lasagna noodles
2 ounces pine nuts
Directions
For the cheese mixture:
In a mixing bowl, stir together egg, basil, parsley, ricotta cheese, 1¼ cups of mozzarella, and ¼ cup vegetarian Parmesan.
Preheat your oven to 400°F/205°C and spray cooking spray into a 9 x 13 baking dish.
In a Dutch oven or large skillet over medium high heat, heat olive oil, then add carrots, onion, mushrooms, bell pepper, zucchini, and garlic, and cook the veggies until they are golden at the edges, approximately 8 minutes, stirring occasionally. Then add your baby spinach, a couple of handfuls at a time, stirring until the spinach has wilted, and repeat until all the spinach has been combined.
Stir in the marinara sauce until it’s fully combined, then remove from the heat.
Now, spread ¼ of the marinara vegetable sauce in an even layer at the bottom of the baking dish, place your no boil lasagna noodles over the sauce so they completely cover it. Then, add a layer of the ricotta mixture and scatter pine nuts on top. Then, repeat the layers two further times. On top of the final layer, evenly scatter the remaining mozzarella cheese and vegetarian Parmesan cheese.
Cover the top of the baking dish with a layer of greased foil, and place on a baking sheet. Bake for 35 minutes, then remove the foil and cook until the top is golden brown, approximately 5 – 10 minutes. Remove from the oven, let the lasagna stand for 5 minutes, then serve and enjoy!
