Time
1 min
Serving
6 persons
Calories
0
Ingredients
- whole-wheat lasagna noodles: 9 piece
- olive oil: 1 Tbsp
- red onion: 1 piece (chopped)
- garlic: 2 clove (minced)
- zucchini: 1 piece (sliced)
- eggplant: 1 piece (sliced)
- fresh spinach: 2 cups (chopped)
- mushrooms: 1 cup (chopped)
- jar (about 3 cups) marinara sauce: 1 piece
- vegan mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat your oven to 375 degrees F (190 degrees C).
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Cook the lasagna noodles in a large pot of boiling water for 8 to 10 minutes, or until al dente. Rinse with cold water, and drain.
-
In a large saucepan, cook and stir the onion and garlic in oil over medium heat until tender. Add zucchini, eggplant, spinach, and mushrooms; cook and stir until veggies are soft.
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Spread one cup of tomato sauce into the bottom of a 9x13 inch baking dish. Layer 1/3 of the lasagna noodles, 1/3 of the veggie mixture, 1/3 of the tomato sauce, and 1/3 of the cheese. Repeat layering, and cover with foil.
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Bake for 45 minutes. Remove the foil, and bake an additional 10 to 15 minutes. Let stand for 5 minutes before serving. Enjoy this nutritious and flavorful dish!
