Easy Vegetable Lasagna
Lasagna is a classic Italian dish that is typically made with layers of pasta, meat sauce, cheese, and vegetables. While lasagna can be a delicious and satisfying meal, it can also be time-consuming and labor-intensive to make. This easy vegetable lasagna recipe is a great way to enjoy all the flavors of lasagna without all the hassle.
Ingredients:
* 1 package (12 ounces) no-boil lasagna noodles
* 1 tablespoon olive oil
* 1 onion, chopped
* 2 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes
* 1 (15 ounce) can tomato sauce
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (15 ounce) can black beans, rinsed and drained
* 1 (15 ounce) can corn, drained
* 1 (15 ounce) can diced tomatoes, undrained
* 1 (10 ounce) package frozen spinach, thawed and squeezed dry
* 1 cup ricotta cheese
* 1 cup shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add crushed tomatoes, tomato sauce, oregano, basil, salt, and black pepper to the skillet. Bring to a simmer and cook for 15 minutes, or until sauce has thickened.
4. Stir in black beans, corn, diced tomatoes, and spinach.
5. Spread 1 cup of sauce in the bottom of a 9x13 inch baking dish. Top with 4 lasagna noodles.
6. Spread with 1/2 of the ricotta cheese.
7. Top with 1/2 of the mozzarella cheese.
8. Repeat layers.
9. Sprinkle with Parmesan cheese.
10. Bake for 30 minutes, or until cheese is melted and bubbly.
Tips:
* For a vegetarian lasagna, omit the black beans.
* To make a meat lasagna, brown 1 pound of ground beef in a skillet before adding the onion and garlic.
* This lasagna can be made ahead of time and refrigerated for up to 3 days. Reheat in a 350 degree F (175 degree C) oven for 30 minutes, or until heated through.