This lasagna will make you happy!
Not only is a vegetarian extremely low fat and with proteins and good carbs, but we triumph in making a hearty meal, not only light and delicious but super healthy for clean eats! I use carrots to cut trough the acidic of the tomatoes and with the basil, it will make the lasagna as sweet as it would had meat. My son is carnivorous and he ate 2 plates! without the grease, the heaviness, and the bad carbs, because not only the noodles are organic but they are made with eggs , thin and no need to boil. I promise you, this is a beautiful combination, so saucy and cheesy without the guilt!
Will post info in some of the products I used in this in the Food Diaries FB. Remember to use fresh and organic, and if you dont want to use cheese, you can use vegan cheese or just opt it out!
Ingredients 1 (15- to 16-ounce) container organic ricotta cheese 3 cups of fresh spinach 1 cup finely grated Parmesan cheese (about 3 ounces) 4 medium garlic cloves, finely chopped Kosher salt Freshly ground black pepper 2 (14.5-ounce) organic tomato basil jarred pasta sauce 1 (8- to 9-ounce) box no-boil lasagna noodles (you will use only 6 noodles) 8 slices Swiss cheese 1 carrot sliced, diced or grated, your choice 3 portobello mushrooms caps (big ones diced ) 1 small onion diced 1 pound whole-milk mozzarella cheese, sliced 1/4 inch thick or shredded olive oil Instructions 1. Heat the oven to 350°F and arrange a rack in the middle.
2. In a hot saute pan, get some olive oil hot and drop in the carrots, saute them in medium heat until is almost soft...(if you decided to grate instead of diced mix with the ricotta and save aside.
3. Add the onions and saute until is translucent and then add the mushrooms and the spinach to the mix, saute until all is softer and add the garlic and saute for 3 mins more. Move it away from fire and save aside.
4. Spread 3/4 cup of the tomato sauce in a thin layer over the bottom of a square baking dish.
5. Construct the lasagna by layering 2 of the noodles over the sauce. Top with another 3/4 cup of the tomato sauce and spread it evenly to the edges of the dish. Using a small spoon, dollop a third of the ricotta (about 1 cup) evenly over the sauce and flatten the dollops with the back of the spoon (the ricotta will spread out more when it heats up). Evenly lay a the spinach/mushrooms veggies mix over the ricotta. Then get the 4 slices of Swiss cheese on top and sprinkle with the Parmesan.
6.Make 1 more layer of noodles, sauce, ricotta, veggie mixture, and Swiss cheese. Top with the noodles, sauce, and lots of mozzarella. Evenly sprinkle with the remaining Parmesan and fresh pepper . Coat 1 side of a large piece of aluminum foil with vegetable or olive oil and cover the dish tightly with the foil, oil-side down.
7. Bake until the sauce is starting to bubble around the edges, about 40 minutes. Remove the foil and continue baking until the top is browned, about 20 minutes more. Remove the pan to a wire rack and let cool for 15 minutes before slicing. Serve with Italian bread toast sprinkle with fresh mashed garlic and rxtra virgin olive oil. Enjoy it!
