Lasagna Noodles (either oven ready or regular)

8  oz. rough chopped mushrooms

1 diced bell pepper (any color)

1/2 large purple onion diced

8-10 oz fresh baby spinach

4 medium cloves of garlic (or about 1 Tbsp. minced from a jar)

Pasta Sauce

15 oz. Ricotta cheese

2 eggs

1 tsp. Italian seasoning

1/2 tsp. salt

1 scant Tbsp. Basil Pesto sauce

1 1/2 lbs. shredded mozzarella cheese (+/-)

 

Dice your onion, pepper and rough chop your mushrooms.

 

Remove the stems from your spinach leaves. In a large frying pan, heat avocado (or olive) oil over medium heat and add your onions, peppers, garlic and mushrooms. Cook until they are just tender and heated through. Now add your spinach and cook until wilted.

 

Add your pasta sauce and mix well to combine. Turn heat to low.

In a mixing bowl, add ricotta, Italian seasoning, salt, Basil pesto and eggs. Mix with a fork until well blended and fluffy. Add about a cup of shredded mozzarella and mix to combine.

 

Spray a 9x13 baking dish and add a small amount of the pasta/veggie sauce to the bottom. Just enough to have a thin layer. Now add your lasagna noodles and then spread some of the ricotta cheese mixture on top. Add a layer of pasta sauce and then a layer of mozzarella. Repeat this two more times ending with a final layer of mozzarella cheese on the top.

 

Cover and bake in a preheated 350-degree oven for 45 minutes. Remove from the oven and remove the foil and then bake another 15-25 minutes (depending on your oven) until the top is golden.

 

Wait (if you can!) about 10 minutes before serving with your favorite Italian bread. Enjoy!

 

**If you like it saucier, you can add extra to the pan of veggies or serve it with a dollop of sauce on top.