Easy Zucchini Mushroom & Spinach Lasagna

Need an easy weeknight dinner? Want something that makes lots of leftovers or feeds a big family? I got you!

Enter: Vegetarian Zucchini and mushroom lasagna. Super easy to make and a great way to add extra veggies into a delicious, kid friendly (or picky eater) meal!

Zucchini Mushroom & Spinach Lasagna

Ingredients:

• 2 tbsp olive oil

• 1 lb mushroom, crimini

• 1 medium onion

• 2 medium zucchini

• 4 cloves garlic

• 3 cups spinach

• 1 jar marinara sauce (Rao’s Homemade)

• Salt and pepper

Ricotta Filling

• 12 ounces cheese, ricotta, whole milk

• 2 ounces cheese, parmesan, (grated)

• 1 egg

• Salt and pepper

To Assemble

• 1 pound lasagna noodle, (no boil)

• 8 oz. mozzarella cheese, (whole milk, shredded, not fresh)

• 1 ounce cheese, parmesan, (grated)

Directions:

1. In a pan, add olive oil over medium heat. Cook onions and garlic until soft and fragrant.

2. Add zucchini and cook until soft. Then add mushrooms to pan and cook until browned. Add spinach and stir until wilted and everything is combined. Add salt and pepper to taste.

3. Add marinara sauce and turn the heat down to simmer. Simmer everything for 15 minutes to let flavors meld together.

4. While sauce simmers, mix ricotta, parmesan, egg, salt and pepper together.

5. Preheat the oven to 400 F.

6. Assemble: place a thin layer of sauce at the bottom of the pan, then add a layer of noodles, ricotta, mozzarella, and sauce again. Repeat this step 3 more times. Last layer, place a layer of noodles, sauce and top with reserved parmesan.

7. Bake at 400 F. covered for 40 minutes, then uncovered for 20 minutes (1 hour total). Enjoy!

Here is the link to my YouTube video so you can follow step by step instructions!

If you recreate this recipe, please take a photo and tag me on IG @holisticlyss 🙌🏼 I'd love to hear your feedback 😍

xo,

Alyssa 💕