WHAT YOU NEED
fresh baby spinach crimini mushrooms lasagna noodles pasta sauce canned tomatoes zucchini ricotta cheese oregano mozzarella parmesan
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 to cool. Saute the sliced 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.
1
Cook lasagna noodles. In a large mixing bowl, combine pasta sauce, chopped plum tomatoes and 2 cups of grated zucchini. In a large mixing bowl, combine thoroughly the ricotta cheese, cooled sauteed spinach and oregano.
2
Spread pasta sauce in pan. Add 3 lasagna noodles. Spread pasta sauce over noodles. Add spinach mixture by small spoonfuls. Spread evenly. Add mushrooms. Sprinkle mozzarella. Repeat 2 more times.
3
Bake covered with aluminum foil for 45 minutes. At 45 minutes in, remove the aluminum foil and bake for another 10 minutes.
4
There may or may not be leftover filling depending on how heavy you spread it. If there is you can use the extra to make lasagna roll ups with any extra lasagna noodles you might have.
TIPS
I made this for dinner the other night along with your amazing Italian bread and it was a huge hit! Thank you so much for sharing this recipe! ~ Catherine
WHAT PEOPLE SAY