I generally have a “30 minutes to prepare max” rule in my house when it comes to meal preparation. This recipe is an exception. Although it takes a little while to prepare, lasagna is my ULTIMATE comfort food. This vegetarian recipe is full of veggies and sure to be a crowd pleaser.
1- Boil lasagna noodles according to directions on box. Drain and lay flat to avoid sticking together.
2- Prepare your favourite marinara sauce. For mine, I sauté two garlic cloves in olive oil over low heat, add two cans of high quality tomatoes (San Marzano). Simmer and add salt and fresh basil.
3- Prepare ricotta mixture by adding 2 cups chopped fresh (or frozen chopped, drained spinach) to 500g ricotta.
4- Sauté 1 chopped onion, 2 chopped zucchini and 1 pint diced portobello mushrooms in oil.
5- Grate 1/2 cup Parmesan cheese and 1 cup mozzarella cheese.
6- Assemble lasagna by placing sauce on bottom of 9 by 13 baking dish. Arrange 5-6 noodles length wise. Spread 1/2 ricotta mixture and 1/3 Parmesan. Cover with vegetable mixture and more sauce. Repeat for second layer. Top with remaining sauce, cheese and a few basil leaves. Bake covered in foil for 40 minutes, removing foil half way through.