You really can use any vegetables you like when topping this lasagna, but this is how we made ours and it turned out spectacular – not to mention downright pretty! The no-boil noodles really make this dinner simple to throw together, even though itâ€™ll taste like you slaved over the stove for hours. (Donâ€™t worry, we wonâ€™t tell!) One of the beautiful things about lasagna is that it keeps like a champ in the fridge, so if youâ€™re anything like us, youâ€™ll be nibbling on it all week – pretty much a no-brainer for snack time! Aside from your creative veggie choices, this is about as simple a lasagna recipe as youâ€™ll find. But donâ€™t mistake simple for boring! This baby may be minus the meat, but itâ€™s every bit as delicious!
Rustic Veggie Lasagna
1 hour to prepare serves 6-8
- 1 package (9 oz.) no-boil lasagna noodles
- 1 can (15 oz.) tomato sauce
- 1 cup artichoke hearts, non-marinated
- 1 1/2 cups crimini mushrooms, sliced
- 1/2 cup black olives, sliced
- 2 cloves garlic, minced
- 2 eggs
- 1 (1 lb) container ricotta cheese
- 2 cups fresh mozzarella cheese, sliced
- 1/4 cup fresh basil, roughly chopped
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- Preheat oven to 350Âş F and grease a 9x13 inch baking pan.
- Heat olive oil in a large skillet over medium heat, add mushrooms and sautĂ© until slightly soft. Add garlic and sautĂ© briefly, until fragrant. Transfer to a medium bowl and set aside.
- In a separate bowl, combine ricotta cheese, eggs, half of Italian seasoning (1/2 teaspoon), and salt and pepper to taste.
- Place a layer of noodles in bottom of baking pan and spread 1/3 of the ricotta mixture over the top. Spread 1/3 of the tomato sauce over ricotta and place a layer of mozzarella slices on top. Sprinkle fresh basil over mozzarella. Repeat twice and top with mushrooms, artichoke hearts, olives and remaining mozzarella.
- Sprinkle with remaining Italian seasoning, cover with foil and bake for 25-30 minutes. Remove from oven and let cool for 10-15 minutes before serving.
Recipe adapted from Pioneer Woman