Classic Veggie Lasagna

Ingredients

• 1 Yellow Onion
• 2 Garlic Cloves
• 6 oz Button Mushrooms
• 1 Zucchini
• 3 ½ oz Spinach
• 15 oz Crushed Tomatoes
• 2 tsp. Italian Seasoning Blend
• 6 oz Lasagna Noodles
• 8 oz Shredded Mozzarella
• ⅓ cup Ricotta Cheese
• 1 Mini Baguette
• Olive Oil
• Salt Pepper

Instructions

1. 1

   Mixing Bowl: Large Oven-Safe Pan

2. 2

   Cook Within: If your pan isn’t oven safe, an 8” pie pan or casserole dish will Originally, the word ”lasagna” did not refer to a food; the pot in which the food was cooked was called

3. 3

   Prepare the Ingredients: Peel and halve onion. Cut halves into ½” dice. Mince garlic. Slice mushrooms thinly. Trim zucchini ends, halve lengthwise, and slice thinly. Slice four spinach leaves as thinly as possible into strips for garnish. Set aside five pieces each of zucchini and mushroom for

4. 4

   Assemble the Lasagna: Set aside ¼ the mozzarella for topping lasagna. Mix ricotta and remaining mozzarella together in a small bowl. Create three layers of lasagna in pan used to cook vegetables. Start with vegetables and tomato sauce, dollop with ricotta-mozzarella mixture, and top with cooked noodles. You may have to slice to fit. Repeat two more times, finishing with a layer of noodles. Pour reserved ½ cup tomato sauce over top, making sure to completely cover lasagna. Top with reserved mozzarella cheese.

5. 5

   Combine crushed tomatoes and Italian seasoning: and ¼ tsp. pepper and reserve ½ cup for topping lasagna. Drop lasagna noodles into boiling water and boil until noodles are pliable, but a little firm, 8-10 minutes. They should be slightly underdone. Drain and rinse noodles under cold water. Set aside on a plate. While noodles boil, cook vegetables.

6. 6

   Finish Lasagna and Make Garlic Bread: Cover lasagna pan with foil prepared with cooking spray and bake 15-20 minutes. Remove from oven, layer reserved zucchini and mushroom slices on top, and bake, uncovered, until golden brown, 10-15 min- utes. Remove from oven and rest at least 5 minutes. Lasagna may appear watery at first, but liquid will be absorbed as it rests. Halve mini baguette and place with remaining garlic. Bake until golden and crusty,

7. 7

   Heat a large oven-safe pan over medium-high heat: and add 1 Tbsp. olive oil. Add mushrooms to hot pan and cook until lightly browned, 4 minutes. Add zucchini and onion and cook 3 minutes. Add ⅔ the garlic (reserve remaining for bread), season with a pinch of salt and pepper, and cook 1 minute. Stir in spinach and cook until wilted, 1 minute. Transfer vegetable mixture to bowl containing tomato sauce and stir to combine.

8. 8

   Plate the Dish: Sprinkle thinly sliced spinach on top of lasagna and serve directly from pan. Spoon excess tomato sauce from the skillet over the top, if desired. Serve along- side garlic bread. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts is used twice. Most is added to vegetable mixture and remaining ½ cup tops lasagna. twice. ⅔ is sautéed with vegetables and remaining is used for garlic bread. twice. Most is used for lasagna filling, and four spinach leaves are sliced thinly for garnish. • When assembling lasagna, reserve ¼ mozzarella to top the recipe before you start–we promise it will be time • Bring a large pot of salted • Place a colander in the sink