I’ve been enjoying these experimental trials of vegetarian meals on Bear during his “no meat” diet. Like I previously stated, he’s hard to please. So I get super excited when he enjoys something different I cook, outside of his regular unhealthy selections.
This vegetarian lasagna was definitely a winner. I wish I could verbally express my level of excitement for this second victory right now. I’m over here elated!!!!!! I’ve made vegan lasagna before, which was very good – but I knew it wasn’t mind-blowing enough for Bear to be satisfied. Plus, I wanted to make a yummy white sauce lasagna – specifically because I’m not much of an admirer of red sauce. I try to minimize my uses if tomato sauce as often as possible.
While planning this recipe, I thought about making this exceptionally veggie packed lasagna but was quickly turned off by the idea. Bear likes some veggies, he doesn’t love them. So I opted for two simple ingredients, mushrooms and spinach. Boom! They taste great and Bear actually eats them. Win, win.
Add this yummy lasagna to your meatless monday rotation, trust me you wont be disappointed.
Caramelized Mushroom Lasagna
– 4 Oven Ready Lasagne
– 16oz Alfredo Sauce
– 7 oz Ricotta Cheese
– 1 egg
– 1lb Mozzarella, shredded
– 1lb Parmesan, shredded
– 1/2 C Italian Seasoning, divided
– 1 Tbsp Crushed Red Pepper Flakes, optional
– 2 C Fresh Spinach
– 2 C Mushrooms, chopped
– 1/4 C Onion, diced
– 1 Tbsp Garlic, minced
– 2 Tbsp Brown Sugar
– 2 Tbsp Grapeseed Oil or Olive Oil
Preheat oven to 350ºF
In a sauté pan, heat oil and cook onions until translucent. Add mushrooms, garlic, brown sugar, and 1/2 italian seasoning. Cook for about 3-4 mins or until caramelized. Set Aside.
In a small bowl, combine ricotta cheese, egg, remaining 1/2 of italian seasoning and crushed red pepper flakes. Set Aside.
Spray a 7×3 loaf pan with non-stick spray.
Now cover the bottom of the pan with a thin layer of alfredo sauce.
Lay flat 1 lasagne sheet at the bottom.
Next, top with about a 1/4 of the ricotta mixture.
Next, a layer of spinach,
Then a layer of mushrooms,
Then some mozzarella and parmesan,
Top with more alfredo sauce and repeat.
(Lasagne sheets, ricotta mix, spinach, mushrooms, cheeses, alfredo, repeat.)
Finish top layer ends with 1 sheets of lasagne, alfredo sauce, and remaining cheese.
Bake in oven covered with foil for 30-35 mins.
Then make additional 10 mins uncovered.
Cheese should be slightly browned on top and bubbling on the sides. Let set for about 5 mins before cutting into it.
Serve hot with salad and bread.