Ingredients
- 9 White button mushrooms
- 1 lbwashed and chopped
- 15 oz
- 1 cup Cabbage
- 1
- 2 cups Diced Tomato
- 24 oz
- 1 tablespoon Olive oil
- to taste
- to taste Dried oregano
Directions
Spinach Lasagna is just one of the thousands of plant-based meals that you can cook in your kitchen. This recipe is the perfect resource for anyone looking to transition to a plant-based diet.
The recipes are all made with simple, easy-to-find ingredients, so you can get started on your plant-based journey right away. And with step-by-step instructions, even the most novice cook can create delicious vegan meals.
So what are you waiting for? Start your plant-based journey today with this recipe!
Steps
1 Done | Preheat the oven to 375°F (190°C). |
2 Done | Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. |
3 Done | In a large skillet, heat the olive oil over medium-high heat. Add the chopped spinach and sauté for 3-4 minutes until wilted. Season with salt and pepper to taste. |
4 Done | In a separate bowl, mix the ricotta cheese, parmesan cheese, and egg together until well combined. |
5 Done | Spread a thin layer of pasta sauce on the bottom of a 9x13-inch baking dish. |
6 Done | Place 3 cooked lasagna noodles on top of the sauce. |
7 Done | Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach and 1/3 of the mozzarella cheese. |
8 Done | Repeat layers of noodles, ricotta mixture, spinach, and mozzarella cheese two more times. |
9 Done | Pour the remaining pasta sauce over the top of the lasagna and sprinkle with additional parmesan cheese if desired. |
10 Done | Cover the baking dish with foil and bake for 30 minutes. |
11 Done | Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly. |
12 Done | Let the lasagna cool for a few minutes before serving. |
