MAIN - VEGETARIAN - 4 HOURS
This hearty, healthy, feel-good meal is great for families and kids alike! It’s also an easy weeknight recipe that makes excellent leftovers. Feel free to add other vegetables should you prefer.
INGREDIENTS
2 Tbsp of olive oil
10 oz chopped frozen spinach, thawed and squeezed to remove excess moisture
14 oz can of artichoke hearts, chopped
10 oz mushrooms, (fresh or canned)
¾ cup black olives, sliced
1 cup of ricotta cheese
¾ cups of grated parmesan
3 cups of tinned chopped tomatoes
6 regular lasagna noodles (not no-boil noodles)
1 ½ cups of grated mozzarella
Salt and pepper
DIRECTIONS
Sauté fresh mushrooms in 1 Tbsp of olive oil until soft, set aside.
In a bowl, mix spinach, artichoke hearts, mushrooms, olives, ricotta, and ½ cup of parmesan.
Spread ¾ cup of the tinned chopped tomatoes in the bottom of a 5-6 quart lidded pot or stove to oven lidded casserole dish.
Top with 2 lasagna noodles (breaking to fit), ¾ cup of the remaining marinara, half the spinach mixture, and ½ cup of the mozzarella; repeat.
Top with the remaining noodles, marinara mixture, mozzarella, and parmesan. Bring to boil on the stove for 15-20 minutes.
If using a casserole dish place uncovered in a preheated conventional oven at 425°F for 15 minutes to brown cheese and sauce.
Place the lidded pot or lidded casserole dish in Wonderbag and cook for 2 ½ to 3 hours.
Difficulty Rating: 1