Ingredients
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9 White button mushrooms
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1 lbwashed and chopped
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15 oz
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1 cup Cabbage
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1
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2 cups Diced Tomato
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24 oz
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1 tablespoon Olive oil
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to taste
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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
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1
Done
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Preheat the oven to 375°F (190°C). |
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2
Done
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Cook the lasagna noodles according to package instructions until al dente. Drain and rinse with cold water to stop the cooking process. |
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3
Done
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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. |
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4
Done
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In a separate bowl, mix the ricotta cheese, parmesan cheese, and egg together until well combined. |
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5
Done
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Spread a thin layer of pasta sauce on the bottom of a 9x13-inch baking dish. |
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6
Done
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Place 3 cooked lasagna noodles on top of the sauce. |
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7
Done
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Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the spinach and 1/3 of the mozzarella cheese. |
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8
Done
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Repeat layers of noodles, ricotta mixture, spinach, and mozzarella cheese two more times. |
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9
Done
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Pour the remaining pasta sauce over the top of the lasagna and sprinkle with additional parmesan cheese if desired. |
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10
Done
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Cover the baking dish with foil and bake for 30 minutes. |
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11
Done
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Remove the foil and continue baking for an additional 15-20 minutes until the cheese is melted and bubbly. |
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12
Done
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Let the lasagna cool for a few minutes before serving. |
