Best Veggie Lasagna

I know what you're thinking, who makes a veggie lasagna?  That's just wrong.  I probably would have thought the same thing until we got married.  When we were on our cruise for our honeymoon they served a veggie lasagna at one of the dinners and it was A-MAZ-ING.  I loved it so much that I wanted to find a recipe that I could make.  I also wanted to find one that was fairly healthy and not 3/4 cream cheese (even though I love cream cheese:).  I have been making this recipe for years and not only is it one of the hubby's favorite it is a hit when I serve to guests and no one misses the meat.  

 

 Veggie Lasagna (fills a 9 x 9 pan)

3/4 lb mushrooms, sliced
1/2  zucchini
1/3 onion
1 teaspoon dried thyme 

salt

8 ounces part-skim ricotta
1/4 cup + 2 Tablespoons, skim or almond milk
1 egg
1 1/2 cups shredded, part-skim mozzarella cheese
1/4 cup + 2 Tablespoons, grated Parmesan cheese

1/4 cup cheddar, shredded (optional)
3/4  bag fresh spinach
1 teaspoon dried basil
1 teaspoon dried oregano

1 Tablespoon dried onion
Freshly ground black pepper
 3 - 3 1/2 cups of your favorite tomato sauce
6 sheets no-cook lasagna noodles ( I use the Barilla brand)

Preheat the oven to 375 degrees

1. Slice and Quarter your zucchini.  Cut up your onions to the size of your choice.  Slice your mushrooms into small pieces.   

2. Heat the mushrooms, zucchini, onion and thyme in water and season with salt. Cook until softened, about 10 to 12 minutes.   In another medium sauce pan, cook you spinach.  You may want to season with a little salt.  Let it cook between 5-10 minutes.  Drain your spinach in a colander.  (You don't have to add any water to cook the spinach)

3. In a medium bowl, combine the ricotta, milk and eggs, and stir. Add 1 cup of mozzarella, Parmesan, onion, mushrooms, zucchini, spinach, dried onion, basil and oregano; season with salt and pepper and stir together.

4. Spread 1/2- 3/4 cup of tomato sauce in the bottom of a 9-x-9-x-2-inch pan. Layer 2 sheets of lasagna on top, slightly overlapping. Spread half the ricotta mixture on the noodles. Top with 3/4-1 cup tomato sauce. Repeat with 2 sheets of lasagna pasta, remaining ricotta mixture, and 3/4-1 cup tomato sauce. Cover with the remaining 2 sheets of lasagna, the remaining cup of tomato sauce and the remaining mozzarella cheese. If you wish add the 1/4 cup of cheddar on top. 

5. Bake at 375 degrees, covered with foil for about 45 minutes. Remove from oven and let stand for 15 minutes before cutting.

 Just so you all know, I am not a huge mushroom fan myself  but I cut them up small enough and when they are mixed in with everything else I never notice them.  Same with the husband.  I also use the almond milk instead of the skim because it is better for you and when I cook with it I can never tell the difference.  If however you don't have almond milk or are not a fan the skim works just fine.

This recipe can easily be doubled to fit in a 9 x 13 pan but since there are just the two of us for now a 9 x 9 make more than enough for dinner and a couple of lunches. 

Best part is that this veggie lasagna is chalk full of vitamins and minerals with all of those veggies without sacrificing any of the taste.     

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