Melissa's Whole Wheat Veggie Lasagna

Name: Melissa's Whole Wheat Veggie Lasagna
Yield: 9 servings
Cuisine: American
Ingredients: 1 box whole wheat lasagna; 3 tbsp butter; 1 tsp minced garlic; 1 diced onion; 8 oz sliced baby bella mushrooms; 1/4 tsp pepper; 1/2 tsp garlic salt; 1/2 tsp onion salt; 1 diced green pepper; 6 oz jar artichoke, drained; 8 oz can sliced black olives, drained; 1 jar pasta sauce; 1 diced tomato; 16 oz ricotta cheese; 1 spinach, few handfuls; 2 cup shredded mozzarella; 1 parmesan cheese

mwidhalm @cook_3668181

always a family fav. makes great leftovers too.

mwidhalm @cook_3668181

always a family fav. makes great leftovers too.

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Ingredients

9 servings

1 boxwhole wheat lasagna
3 tbspbutter
1 tspminced garlic
1diced onion
8 ozsliced baby bella mushrooms
1/4 tsppepper
1/2 tspgarlic salt
1/2 tsponion salt
1diced green pepper
6 ozjar artichoke, drained
8 ozcan sliced black olives, drained
1 jarpasta sauce
1diced tomato
16 ozricotta cheese
1spinach, few handfuls
2 cupshredded mozzarella
1parmesan cheese

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Steps

1

Pre-heat oven to 350°F. Meanwhile cook lasagna noodles according to package. Drain pasta and let cool.
2

Heat butter in a large deep skillet over medium high. Add garlic, onions, mushrooms, pepper, garlic salt, and onion salt. Cook about 5 mins. Add green pepper. Cook about 5-10 mins until veggies start to get tender.
3

Reduce heat to low. Add black olives, artichokes, pasta sauce, and tomatoes. Heat. Taste and add additional seasoning if needed.
4

Assemble casserole. Lay noodles, spead ricotta, lay spinach, sprinkle parmesan and mozzarella. Repeat for a total of 3 layers. Top with mozzarella. Bake for about 30 mins or until cheese is golden and sauce is bubbling.