Make-Ahead Vegetable Lasagna
This vegetable-only version of lasagna uses portabello mushrooms in place of ground beef.
Serves: Serves 10 to 12
- 3 TB. olive oil
- 2 medium onions, chopped
- 1 lb. portobello mushrooms, sliced
- 1 tsp. salt
- 1⁄2 tsp. ground black pepper
- 1 tsp. dried oregano
- 1⁄2 tsp. crushed red pepper
- 1 lb. lasagna noodles
- 6 cups 20-Minute Tomato Sauce (or your favorite pasta sauce)
- 1 (2-lb.) container ricotta cheese
- 2 (10-oz.) pkgs. frozen spinach, thawed and drained of excess water
- 1 lb. mozzarella, shredded
- 1⁄3 cup Parmesan cheese
- Preheat the oven to 350°F and boil water for lasagna noodles.
- In a large saucepan, heat olive oil over medium heat.
- Add onions and sauté for five minutes.
- Add sliced mushrooms, salt, pepper, oregano, and red pepper.
- Cook, stirring, for about six minutes, until browned and cooked through.
- While mushrooms are cooking, cook lasagna noodles to al dente (still slightly firm), remove from water, and rinse with cold water to stop softening.
- In a large casserole or baking dish, layer as follows:
- Enough sauce to cover bottom
1 layer noodles
Half mushroom mixture
Half remaining sauce
- Top with a layer of noodles and sauce.
- Reserve 1⁄2 cup mozzarella to put on top.
- Top with Parmesan and remaining mozzarella cheeses.
- Bake for 45 to 55 minutes, until top is bubbly and any protruding noodles are crispy.
- Remove and let rest for 10 minutes.
- Then eat, refrigerate, cut for the freezer, or all the above.
Excerpted from The Complete Idiot's Guide to 20-Minute Meals © 2003 by CWL Publishing Enterprises, Inc., John Woods, President. All rights reserved including the right of reproduction in whole or in part in any form. Used by arrangement with Alpha Books, a member of Penguin Group (USA) Inc.
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