Veggie Lasagna


Date: March 1, 2020


Modifications: I added some wine into the sauce so it was a little more liquid. For veggies I used mushrooms and red peppers (in addition to the onion and spinach). I didn’t have quite enough regular lasagna noodles for the last layer so I used the no-boil noodles we had on hand for one layer and it was totally fine.

I forgot to put 1/3 cup of sauce on the bottom of the pan AND also forgot to spray the pan first so thought it would be a huge mess but somehow it was all good.

Time to table: If you TRULY follow her recipe (50 minutes bake time + 45 minute rest) it would have been pushing 3 hours. We didn’t let ours rest more than maybe 5 minutes though.

Servings: A ton – we have an 11×15 dish so ours wasn’t as overflowy or tall.

Erin: Love

Ben: Like (strongly prefers meat in all meals)

Kids: Like – no complaints at all

Notes: This was one of my favorite veggie lasagnas I’ve tried, because it was pretty light on the sauce so not a saucy mess.

This entry was posted in cheese, garlic, mushrooms, onion, pasta, red pepper, ricotta cheese, spinach, tomatoes, vegetarian. Bookmark the permalink.

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