Easy Veggie Lasagna

Name: Easy Veggie Lasagna
Cuisine: American
Ingredients: 12 no boil lasagna noodles; 1 onion chopped; 1 package (pint) sliced crimini mushrooms roughly chopped; 1 yellow squash, diced; 2-3 T minced garlic (jarred is fine); 2 T Olive oil; 1 box/bag of spinach/kale mixed leaves; 16 Oz part skim ricotta; 2 eggs; handful fresh basil leaves, chopped; 15 Oz can of tomato sauce; 15 Oz can diced tomatoes; 16 Oz packet of shredded mozzarella; grated parmesan cheese; fresh black pepper

turnip_for_what @cook_4433237

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Easy Veggie Lasagna

turnip_for_what @cook_4433237

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Ingredients

12no boil lasagna noodles
1onion chopped
1 package(pint) sliced crimini mushrooms roughly chopped
1yellow squash, diced
2-3 Tminced garlic (jarred is fine)
2 TOlive oil
1box/bag of spinach/kale mixed leaves
16 Ozpart skim ricotta
2eggs
handfulfresh basil leaves, chopped
15 Ozcan of tomato sauce
15 Ozcan diced tomatoes
16 Ozpacket of shredded mozzarella
grated parmesan cheese
fresh black pepper

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Steps

1

Pre heat oven to 375. Get a 9 x 13 lasagna pan. Put just a little bit of sauce on the bottom, a quarter of the can at most. Put down the first layer of noodles.
2

Heat olive oil over medium heat in a large skillet. Add onions, mushrooms, squash, and garlic. Stir occasionally, and saute until tender and glossy.
3

Whisk the 2 eggs with the ricotta, spread 1/3 over the noodles. Cover with 1/2 of remaining sauce. Sprinkle 1/3 of the spinach kale, sprinkle 1/3 of the sautéed vegetables, 1/3 of the basil, and dust with parmesan. Add fresh black pepper. Lay the next layer of noodles down and repeat. Then repeat again.
4

On the top layer instead of tomato sauce, sprinkle the diced tomatoes evenly. Cover with the mozzarella, dust with parmesan, and bake on the center rack for 45 minutes. Let rest for at least 15 minutes before serving.