I’m just so hungry right now and I want comfort food. It’s September so it’s totally ok to bring out the casserole dish, right?
Especially if it’s a casserole stuffed with mushrooms and bell peppers. And cheese. Four kinds of cheese because I’m a grown ass woman and it seemed necessary.
Casseroles like this are my favorite. This lasagna is stuffed with sautéed vegetables, both shredded and fresh mozzarella, Parmesan, ricotta, lots of garlic, and noodles.
Now, that’s a tall stack of colourful love I want to smash my face into. And it’s just in time for the weeeeeeeekend!!
I like making this on a Saturday or Sunday so that Paul and I have lots of leftovers for lunches during the week. Plus, it freezes wonderfully!
Enjoy your weekend friends! We’re still enjoying our time out east. xo
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, sliced
- 16oz (1lb) cremini mushrooms, sliced
- 3 bell peppers, sliced
- 3 big handfuls baby spinach
- 1 tsp red pepper flakes
- Kosher salt, to taste
- Fresh cracked pepper, to taste
- 2 (300g) containers ricotta
- 1 cup shaved Parmesan cheese
- 3 garlic cloves, minced
- 1 tbsp dried basil
- 1 tbsp dried oregano
- 1 egg
- 1 (24oz) jar of your favorite tomato sauce
- 1 box no boil lasagna noodles
- 2 cups mozzarella cheese, shredded
- 1 fresh mozzarella ball, sliced
- Preheat oven to 350 degrees F. Line a 9 x 13-inch baking pan with parchment paper. Set aside.
- In a large skillet, heat olive oil over medium heat. Add onions and mushrooms and cook until they soften, about 5-7 minutes. Drain some of the water that has released from the mushrooms and place the skillet back on the heat. Add the the sliced bell peppers and cook until soft, about 10 minutes.
- Add spinach and season with red pepper flakes and salt and pepper. Cook until the spinach is wilted, about 2 more minutes. Set the vegetable mixture aside.
- In another bowl, mix together ricotta, Parmesan, garlic, dried oregano, dried basil, egg, and salt and pepper. Set aside.
- To assemble the lasagna, start by spreading a thin layer of sauce on the bottom of the prepared baking pan. Add a layer of lasagna noodles, followed by the ricotta mixture, vegetables and shredded mozzarella. Repeat; layering the sauce, noodles, ricotta, vegetables, and mozzarella until you have used all of the ingredients. Layer the top of the lasagna with sliced fresh mozzarella.
- Cover with aluminum foil and bake for 1 hour covered. Remove the foil and bake for approximately 20 more minutes, until the cheese is brown and bubbling.
- Remove from oven and let rest on a wire rack for 20 minutes before slicing and serving.
Recipe adapted from Baked Bree
This lasagna freezes really well (and lasts for months!) after it is baked. For best results, defrost frozen lasagna overnight in the refrigerator before reheating in a 400°F oven for about an hour.