Vegetarian Lasagna

I generally have a “30 minutes to prepare max” rule in my house when it comes to meal preparation. This recipe is an exception. Although it takes a little while to prepare, lasagna is my ULTIMATE comfort food. This vegetarian recipe is full of veggies and sure to be a crowd pleaser.

Directions

1. Boil lasagna noodles according to the directions on the box. Drain and lay flat to avoid sticking together.
2. Prepare your favourite marinara sauce. Sauté two garlic cloves in olive oil over low heat, then add two cans of high-quality tomatoes (San Marzano). Simmer and add salt and fresh basil.
3. Prepare the ricotta mixture by adding 2 cups chopped fresh (or frozen, drained) spinach to 500g ricotta.
4. Sauté 1 chopped onion, 2 chopped zucchini and 1 pint diced portobello mushrooms in oil.
5. Grate 1/2 cup Parmesan cheese and 1 cup mozzarella cheese.
6. Assemble the lasagna by placing sauce on the bottom of a 9x13 baking dish. Arrange 5-6 noodles lengthwise. Spread 1/2 the ricotta mixture and 1/3 the Parmesan. Cover with the vegetable mixture and more sauce. Repeat for a second layer. Top with remaining sauce, cheese and a few basil leaves. Bake covered in foil for 40 minutes, removing the foil halfway through.
7. Enjoy!