Vegetarian Lasagna

This Vegetarian Lasagna is packed with vegetables including sauteed baby spinach and Crimini (Baby Bella) mushrooms, grated zucchini, and topped with Italian parsley.

PREP TIME: 48 MINS

COOK TIME: 55 MINS

 yield: 12 PEOPLE total time: 1 HOUR 43 MINUTES

– 2 cups tomato pasta sauce

Ingredients

– 1 medium zucchini, shredded (2 cups)

– 1 32 ounces (907 g.) container of ricotta cheese

– Salt and pepper to taste

INSTRUCTIONS

1

Saute baby spinach with 2 tablespoons of olive oil and a pinch of salt over medium heat in a large pan with a lid. Allow it to cool.

INSTRUCTIONS

2

 Saute the sliced Crimini mushrooms with 1 tablespoon of olive oil and a pinch of salt in a medium pan for 4 minutes over medium-high heat. Allow to cool.

INSTRUCTIONS

Bring a large pot of water and 1 tsp. salt to boil. Cook lasagna noodles for 10 minutes

3

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