Vegetable Lasagna

This is a winning choice for a winter meal, and comfort food that you can feel good about eating. Chock full of  veggies and creamy ricotta cheese, it’s a sure fire crowd pleaser that’s so simple to make (this recipe generously feeds six). Our anonymous taste tester was so bold as to suggest that this might be better than his mother’s lasagna-a suggestion we’ll gladly take and run with. We used red and orange peppers, artichokes, sun dried tomatoes and mushrooms as our veggie layer, but substitute any or all to your liking. We’ve made the lasagna with only mushrooms before and it’s equally as satisfying.

Ingredients
1 box lasagna noodles (look for no-bake noodles to keep it simple)
1 jar marinara sauce
16 oz baby spinach
8 oz  mushrooms, sliced
7 sun-dried tomatoes, chopped
1 can artichokes

1 red pepper, sliced
1 orange pepper, sliced15 oz ricotta cheese
1 package shredded mozzarella cheese (we used part-skim)
2 cloves garlic, minced
1 tbsp olive oil
salt & pepper to taste

Steps
Preheat oven to 350 degrees
Over medium heat, sauté the spinach with some olive oil; set aside
Sauté the mushrooms with remaining olive oil; set aside
In a bowl, mix together the ricotta cheese, minced garlic, salt & pepper
Pour 1/4 of the marinara sauce in to a 9 x 13 dish and place 3 lasagna noodles on top
Add a layer of the ricotta mixture, followed by a layer of spinach, then a layer of mixed veggies Top with a generous sprinkling of mozzarella cheese and repeat layers starting with the marinara sauce
Keep layering until the dish is full and top with the remainder of the marinara sauce and mozzarella cheese
Cover loosely with foil and bake for 50 minutes
Let cool slightly and dig in!

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