Veg Lasagna
Description
A cheesy vegetarian lasagna that is even better the next day!
Ingredients
Instructions
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Bring a large pot to temperature over medium heat. Add olive oil to the pot. Once it heats through (about 1-2 minutes) add the onion and saute for 5-7 minutes until soft.
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While the onions are cooking, wash and remove the stems from the mushroom and slice them.
If you have the time, I recommend draining the mushrooms on a sheet of paper to get rid of excess water until you are ready to use - this prevents your sauce from getting extra watery. -
Add garlic to onions and stir. Once the garlic becomes fragrant, add the mushrooms and cook for another 5-7 minutes. Increase the heat to medium-high and add the red wine. Let that cook down by half and then add the tomatoes (crushing the tomatoes with your hand as you add them to the pot) and stir. Bring to a strong simmer and then decrease the temperature to medium-low, stir. Simmer for 45 minutes to an hour.
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Preheat the oven to 400 F.
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Using a 9x13 baking dish, put enough sauce to cover the bottom of the dish with a thin layer. Add enough lasagna noodles to cover the sauce. Top with ½ of the container of parmesan (or less if you do not want to use as much), ½ of the container of ricotta and ¼ of the mozzarella package (I tore the pieces to more evenly distribute). Scatter half of the spinach over the top and then cover with ⅓ of the sauce. Cover with another layer of lasagna noodles.
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Repeat process above through the spinach. Top with remainder of the lasagna noodles and then the remainder of the sauce. Finish with the remaining ½ package of the mozzarella and parmesan.
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Place the baking dish on a large baking sheet and cover with aluminum foil.
I add a thin layer of olive oil to my aluminum foil to prevent the cheese from sticking. -
Bake the lasagna for 35 minutes. Remove the foil and bake for another 15 minutes, or until the top reaches the brown that you desire.
