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Growing up, my mama always made the best lasagna. It was hearty, comforting, and always hit the spot. But as I got older and became more mindful of what I put in my body, I realized that traditional lasagna, made with meat and loads of cheese, wasn't the healthiest option. That's why I was thrilled when I stumbled upon this

Easy Vegetable Lasagna Recipe

that's not only gluten-free, but also packed with nutrient-rich veggies.

Now, I know what you're thinking - lasagna without meat and cheese? But hear me out. This vegetarian

Spinach and Mushroom Lasagna Recipe

is so flavorful and satisfying, you won't even miss the meat. Plus, it's a great way to get in your veggie servings for the day.

Ingredients and Materials

• 9 gluten-free lasagna noodles
• 2 tablespoons olive oil
• 1 chopped onion
• 1 chopped zucchini
• 8 ounces sliced mushrooms
• 4 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/4 teaspoon red pepper flakes
• 3 cups baby spinach
• 24 ounces marinara sauce
• 1/2 cup water
• 16 ounces part-skim ricotta cheese
• 1/4 cup chopped fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 4 ounces shredded part-skim mozzarella cheese
• Cooking spray

Flavor and Taste

This lasagna is truly a flavor explosion. The combination of mushrooms, spinach, and red pepper flakes adds a delicious earthiness and depth of flavor. The hint of basil in the ricotta cheese gives it a fresh, herbaceous taste. And of course, the marinara sauce ties everything together with its rich, tomato-y goodness.

How to Make It

1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to package instructions. Drain and set aside.
3. Heat the olive oil in a large skillet over medium-high heat. Add the onion, zucchini, mushrooms, garlic, oregano, and red pepper flakes. Cook, stirring occasionally, for about 7 minutes or until the veggies are tender. Add the spinach and cook until wilted, about 2 minutes more.
4. In a medium bowl, mix together the ricotta cheese, basil, salt, and pepper.
5. In another bowl, mix together the marinara sauce and water.
6. Lightly coat a 9x13 inch baking dish with cooking spray. Spread 1/2 cup of the marinara sauce on the bottom of the dish.
7. Place 3 lasagna noodles over the sauce. Spread 1/2 cup of the ricotta mixture over the noodles. Top with 1/2 cup of the veggie mixture and 1/2 cup of the shredded mozzarella cheese. Repeat two more times, ending with a layer of marinara sauce and mozzarella cheese on top.
8. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is golden brown and bubbly.

Tips

• To make this lasagna vegan, simply omit the ricotta and mozzarella cheese and use a vegan marinara sauce.
• Use a mandoline slicer to get perfectly thin slices of zucchini for a more even layer in the lasagna.
• If you don't have gluten-free lasagna noodles, you can use regular ones instead.

So there you have it - a delicious and healthy lasagna recipe that will satisfy your cravings without compromising your health. Give it a try and let me know what you think!