What you'll be getting:

Veggie Lasagna

Per Serving

1 pre-made lasagna (size dependent on serving number)

1/3 c low moisture shredded mozzarella cheese

Lasagna ingredients: Noodles, mushrooms, ricotta, tomatoes, spinach, carrots, zucchini, onions, nutritional yeast, Italian seasoning, salt, pepper, and avocado oil. 

Preheat oven to 415. 

I decided to pre-assemble the lasagnas for  you to cut some time off of the preparation. The mushrooms were grated and browned in avocado oil. The carrots, zucchini and onions were cooked down with tomatoes and Italian seasoning. There is a layer of ricotta and spinach, then topped with the veggie mixture. Then there is a layer of noodles and topped with the veggie mixture and another layer of noodles. Add as little or as much cheese as you like. If you add a lot of cheese you may have to cook another 5 minutes or so to have it brown up nicely. 

Set timer for 25 minutes and place lasagna in the oven. 

When the timer goes off, pull lasagna from the oven. If you want the cheese a little browner, leave in the oven for an additional 5 minutes. 

You can serve with a side salad if you choose, but the lasagna is packed full of vegetables and is a balanced meal by itself. Let the lasagna sit for 10 minutes after pulling it from the oven, this will let the juices get absorbed into the noodles. If you cut into it too soon it will be soupy. This dinner takes 35 minutes from start to finish. Enjoy. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

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