Classic Veggie Lasagna

with cremini mushrooms and garlic bread

$9.95 per serving

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

Vegetarian icon
A note about serious food allergies

If hearty homemade lasagna is your comfort fare, listen up! This streamlined version includes mushrooms, ricotta, mozzarella, crushed tomatoes, and, of course, garlic. It’s all layered between sheets of pasta and finished off in the oven for stratified pasta perfection.

In Your Box (serves 2)

  • 6 oz. Cremini Mushrooms
  • 2 Garlic Cloves
  • 2 oz. Spinach
  • 1 Yellow Onion
  • 8 oz. Crushed Tomatoes
  • 1 tsp. Italian Seasoning Blend
  • Info
    5 oz. Lasagna Noodles
  • Info
    4 oz. Shredded Mozzarella
  • Info
    4 oz. Ricotta
  • Info
    1 Ciabatta Bread Roll
  • Nutrition (per serving)

  • Calories
    832
  • Carbohydrates
    103g
  • Fat
    29g
  • Protein
    38g
  • Sodium
    1706mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Large Pot
  • 1 Baking Sheet
  • 2 Mixing Bowls
  • 1 Colander
  • 1 Large Oven-Safe Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Slice mushrooms thinly. Set aside five slices for garnish. Peel and halve onion. Cut halves into ½" dice. Mince garlic. Slice four spinach leaves as thinly as possible into strips for garnish. Reserve remaining spinach for mixture.

  • Step 2 - Prepare Tomato Sauce and Boil Pasta
    2

    Prepare Tomato Sauce and Boil Pasta

    Make tomato sauce by combining crushed tomatoes, Italian seasoning, ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside ½ cup tomato sauce for topping lasagna. Add pasta to boiling water and boil until pliable, but still a little firm, 8-10 minutes. Pasta should be slightly underdone. Drain in a colander and rinse under cold water. Set aside on a plate. While pasta boils, cook vegetables.

  • Step 3 - Cook the Vegetables
    3

    Cook the Vegetables

    Place a large oven-safe non-stick pan over medium-high heat and add 1 Tbsp. olive oil. Add mushrooms to hot pan and stir occasionally until lightly browned, 4 minutes. Add onion and cook 3 minutes. Add ⅔ the garlic (reserve remaining for bread), season with a pinch of salt and pepper, and cook 1 minute. Stir in whole spinach leaves and cook until wilted, 1 minute. Remove from burner and transfer to mixing bowl with tomato sauce. Stir to combine. Reserve pan; no need to wipe clean.

  • Step 4 - Assemble the Lasagna
    4

    Assemble the Lasagna

    Set aside ¼ the mozzarella for topping lasagna. Mix ricotta and remaining mozzarella together in another mixing bowl. Create three lasagna layers in pan used to cook vegetables: Start with vegetable-sauce mixture, dollop with ricotta and mozzarella, and top with cooked pasta. You may have to cut pasta to fit. Repeat two more times, finishing with a pasta layer. Pour reserved ½ cup tomato sauce over top, covering lasagna. Top with reserved mozzarella and reserved mushroom slices.

  • Step 5 - Bake Lasagna and Make Garlic Bread
    5

    Bake Lasagna and Make Garlic Bread

    Coat a piece of foil with cooking spray and cover pan. Place pan in oven and bake 15-20 minutes. Uncover and bake until golden brown, 10-15 minutes. Remove from oven and rest at least 5 minutes. Lasagna may appear watery at first, but liquid will be absorbed as it rests. Halve ciabatta and place on prepared baking sheet. Drizzle with 2 tsp. olive oil and rub with remaining garlic. Bake until golden and crusty, 5-8 minutes. Plate dish as pictured on front of card, garnishing with spinach strips. Bon appétit!