Save, share tag your people Recipe - serves 8 Ingredients : Olive Oil 2 zucchinis, thinly cut long wise 16 ounces mushrooms, thinly sliced- or if its oyster mushroom shred with your finger tips ( I like king oyster mushrooms but any will work) 1 lb spinach 2 tbsp butter ( for dairy free I like mioyokos) 3 garlic cloves, minced 1 lb cooked lentils ( I like the trader joes ones) 32 ounces marinara sauce (I like Raos Basil marinara) 8 ounces shredded mozzarella cheese or for non dairy I recommend miyokos pourable mozzarella) 16 ounces Dairy or non dairy Ricotta (for store-bought I like KiteHill-lmk if you want the homemade recipe) 1 pkg lasagna noodles 1. To a large pan over medium heat, add a drizzle of oil oil, add a even layer or zucchini -making sure not to overlap them. Cook for 2 minutes or until golden then flip. Season with a pinch of salt then repeat with the remaining zucchini. Cook the mushrooms the same, making sure not to overcrowd the pan so the ingredients all get golden. 2. Cook the spinach in a pan with a couple tablespoons of butter (or oil) then when the spinach is about to be done- add in the minced garlic and cook for an additional minute. Season with salt and pepper. 3. Pour the marinara sauce in a bowl then add the cooked lentils to your marinara sauce and mix to combine. 4. Preheat oven to 375 degrees F. 5. Boil the lasagna noodles, undercook by 2 minutes 6. To the bottom of a lasagna dish, add a couple large labels of lentil marinara to the bottom of the dish and spread evenly. 7. Add a layer of noodles then followed by an even layer of sauce, dollops of ricotta, a layer of cooked zucchini, noodles, sauce, spinach, ricotta, noodles, sauce, mushrooms, ricotta, noodles, sauce and top it off with mozzarella cheese! Bake for 35 minutes covered. If you want to freeze, cover well with foil or a lid and freeze for up to 3 months. *When you’re ready to enjoy it, bake in the oven at 375 degrees for 1 1/2 hours .
