Vegetable Lasagna

Servings: 8 · Prep: 25 min · Cook: 60 min · Total: 100 min

Ingredients

• 9 ounces lasagna noodles
• 24 ounces marinara sauce
• 15 ounces ricotta cheese
• 8 ounces mozzarella cheese
• 10 ounces spinach
• 8 ounces mushrooms
• 12 ounces pepper-and-onion blend
• 1 tablespoon olive oil
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon kosher salt
• 1/2 cup water

Equipment

Oven; Spatula; Knife; Cutting Board; Large skillet; Measuring cups and spoons; Medium mixing bowl; Aluminum foil; Clean kitchen towel; 9-by-13-inch baking dish; oven; spatula; knife; cutting board; large skillet; measuring cups and spoons; medium mixing bowl; aluminum foil; clean kitchen towel

Steps

1. Preheat and prep filling ingredients. Preheat the oven to 375°F and lightly coat the 9-by-13-inch baking dish with 1 teaspoon of the olive oil. Thaw 10 ounces of frozen chopped spinach, squeeze it very dry in a clean kitchen towel, and cut the BelGioioso fresh mozzarella into small pieces.
   • 1 teaspoon olive oil
   • 10 ounces spinach — thawed and squeezed dry
   • 8 ounces mozzarella cheese — cut into small pieces

   Keep fingers clear of the knife blade while cutting the mozzarella.

2. Cook mushrooms and peppers. Heat the remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and frozen pepper-and-onion blend, then cook off the liquid for 8 to 10 minutes until the vegetables are softened and the pan looks mostly dry.
   • 2 teaspoons olive oil
   • 8 ounces mushrooms — sliced
   • 12 ounces pepper-and-onion blend

   Use caution around the hot skillet and oil to avoid splatter burns.

3. Finish ricotta-vegetable mixture. Stir in the thawed spinach, Italian seasoning, and kosher salt. Cook for 2 minutes, then transfer the mixture to a bowl and fold it into the whole-milk ricotta until evenly combined.
   • 10 ounces spinach — thawed and squeezed dry
   • 1 teaspoon italian seasoning
   • 1/2 teaspoon Kosher Salt
   • 15 ounces ricotta cheese
4. Start layering. Spread 1/2 cup marinara in the prepared baking dish. Arrange one-third of the oven-ready noodles in a single layer, breaking pieces as needed to fit.
   • 1/2 cup marinara sauce
   • 3 ounces lasagna noodles
5. Complete the layers. Spread half of the ricotta-vegetable mixture over the noodles, then add 1 cup marinara. Add another third of the noodles, the remaining ricotta-vegetable mixture, and 1 cup marinara, then finish with the remaining noodles and the remaining marinara.
   • 6 ounces lasagna noodles
6. Add moisture and cheese. Swirl the water in the empty marinara jar and pour it around the edges of the lasagna. Scatter the fresh mozzarella evenly over the top, then cover tightly with foil.
   • 1/2 cup Water
   • 8 ounces mozzarella cheese — cut into small pieces
7. Bake the lasagna. Bake covered for 35 minutes. Remove the foil and bake for 15 minutes more until the sauce is bubbling, the mozzarella is melted, and the noodles are tender.

   Use oven mitts when handling the hot baking dish and lift foil away from your face to avoid steam burns.

8. Rest and slice. Let the lasagna rest for 15 minutes before cutting so the layers set and slice cleanly.

   Rest the casserole before slicing to reduce splattering from hot sauce and melted cheese.

https://plumtally.com/recipes/vegetable-lasagna-r7irehdhtx6f