You can also add a ricotta cheese layer if you like that in your lasagna, but its pretty great as is!
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2 pkgmozzerella/ italian cheese, shredded
1/2 pkgfresh baby spinach leaves
1 largeslicing tomato
16 ozpasta sauce
·baby portebello mushrooms sliced
2 tsporegano, dried and basil each
·salt and pepper to taste
1 tspgarlic powder (or to taste)
1/2 tspcayenne pepper
How to Make Veggie Lasagna
- Clean & dry all veggies. Use a mandolin (or very steady hand) to thinly slice the squash(es?) length wise about 1/4 to 1/3 inch. (the thinner the squash, the faster it cooks)
- Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
- Use squash as noodles for lasagna! Layer sauce (thin but enough to keep from sticking... "noodles", seasoning mixture, spinach, fresh tomatoes, mushrooms, sauce and cheese; Repeat.Top with Remaining "noodles" and cheese.
- Cover with foil loosely, and place in 375 degree preheated oven. Bake for an hour and let cool for at least 10 mins. Enjoy!