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Sunday night dinners: Spinach and mushroom lasagna 


What you need: 
Slow cooker marinara sauce 

4 garlic cloves, diced

1/2 onion

1 packaged sliced mushrooms

1 package frozen spinach

1 carton Deboles rice lasagna noodles

8 oz buffalo mozzarella cheese, sliced

8 oz grated Parmesan cheese

Oregano, salt, pepper, red pepper flakes

Vegan ricotta cheese blend 

4 oz vegan cream cheese

6 basil leaves, chopped

1 egg

Oregano, salt, pepper

What you do: 

1. Preheat oven to 350 degrees

2. Slice mushrooms, dice garlic and onions.

3. Heat a large skillet over medium high heat

4. Dry sauté mushrooms. Add oil with garlic and onions.

5. Add spices after 1 minute and keep mixing until onions are transparent.

6. Allow mixture to cool while you blend the vegan cream cheese, basil, egg and spices.

7. In a baking dish put down a layer of marinara sauce, top with noodles, add a layer of cream cheese blend, mushroom mixture, buffalo cheese slices and/or Parmesan cheese and top with sauce. Do this layering process three more times.

8. Top with foil and bake for 50 minutes. Take foil off and let cool for 10 minutes. Enjoy!

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