Homestyle Mushroom and Veggie Lasagna

Ingredients: 

• 1 1/2 jars 23 oz Ragu Homestyle Thick and Hearty Mushroom Marinara Sauce
• 1/2 13oz pkg Lasagna Noodles, about 9-12
• 8oz pkg mushrooms, sliced
• 1 yellow onion, sliced
• 3 cloves garlic, minced
• 1 small head of broccoli, stem removed and chopped into florets
• 1 cup carrots, diced {I used frozen crinkle cut}
• 8oz pkg frozen spinach, cooked and drained
• salt/pepper, to taste
• olive oil, for saute
• 15oz container Ricotta cheese
• 2 cups Mozzarella cheese, shredded
• 1/2 cup grated Parmesan

*You can also add a variety of different veggies including squash, zucchini, and peppers.

Directions:

1. Cook lasagna according to the package instructions.
2. Drain and rinse in cold water. Set aside.
3. Preheat oven to 375 degrees.
4. In a large skillet, add olive oil and add sliced mushrooms and onions. 
5. Saute over medium heat until softened then add garlic.
6. Stir for a minute, season with salt and pepper, and remove from heat.
7. For the additional veggies, steam or saute until tender. You can use chopped fresh or frozen vegetables.
8. Coat a 13X9 baking dish with cooking spray.
9. Spread 1 cup of marinara sauce on the bottom of the dish.
10. Add a layer of lasagna noodles, usually 3-4.
11. Top with 1/3 of the ricotta, spread to cover.
12. Now add mushroom onion mixture.
13. Top with more marinara sauce and then 1 cup of mozzarella cheese. 
14. Now add another layer of lasagna noodles, 1/3 of ricotta cheese, a layer of 1/2 of the spinach and all the carrots and then marinara sauce to cover.
15. For the last layers, add lasagna noodles, the remaining ricotta cheese, the rest of the spinach along with the broccoli florets.
16. Top with the remaining marinara sauce, another cup of mozzarella cheese, and the Parmesan cheese. 
17. Cover with aluminum foil and bake for 45 minutes.
18. Remove and discard foil and bake for another 10 minutes.
19. Cut into squares and serve warm. 

 

New RAGÚ Homestyle sauces were the perfect flavorful, hearty sauce for this lasagna.

I used the Thick and Hearty Mushroom Sauce and it’s my new favorite!

Cook lasagna according to the package instructions.

Drain and rinse in cold water. Set aside.

In a large skillet, add olive oil and add sliced mushrooms and onions. 

Saute over medium heat until softened then add garlic.

Season with salt and pepper and remove from heat.

I used jumbo sized white mushrooms, sliced thin.

Portobellos would also be delicious.