As we all know, lasagna is all a matter of taste. This vegetarian version is delicious & know one I’ve served it to ever feels deprived of the meat! Plus you don’t have to cook the noodles even though they are not the oven ready kind – you may use the oven ready if you choose to do […]

As we all know, lasagna is all a matter of taste. This vegetarian version is delicious & know one I’ve served it to ever feels deprived of the meat! Plus you don’t have to cook the noodles even though they are not the oven ready kind – you may use the oven ready if you choose to do so, however.

1 box Lasagna Noodles (to make this gluten free use eggplant in place of the noodles – see note below)
Water
15 oz. Low Fat Ricotta Cheese
4 c. shredded Pizza Cheese Blend
1 c. grated Pecorino Romano Cheese
1 c. grated Parmesan Cheese
16 oz. Reduced Fat Cream Cheese, softened
2 Eggs, beaten
3 T dried Oregano
2 (2 lb.) jars Marinara Sauce **
4 lg. Portobello Mushroom Caps, stems removed & sliced thin
1 (24 oz.) jar Fire Roasted Red Peppers, drained
2 (6 oz.) bag Fresh Baby Spinach
2 c. grated Asiago Cheese

Layer lasagna noodles in a criss-cross fashion in a large pan .
Just cover with water.
Let rest while making the filling.
Combine  ricotta, pizza, romano, parmesan & cream cheeses with the beaten egg.
Mix well.
Crush the oregano between your hands into cheese mixture.
Mix well.
Preheat oven to 375 degrees.
Spray a 10×13 baking dish with  non stick cooking spray.
Spread enough sauce in the bottom of the dish to cover. 
Cover with one layer of noodles.
Take 1/3 of the cheese mixture & spread over noodles.
Layer the sliced mushrooms on top of the cheese.
Dot the mushrooms with sauce.
Layer on noodles & cheese again.
Layer in the peppers & dot with sauce.
Repeat the noodles & cheese.
Spread on the spinach & dot with sauce.
Cover the spinach with a final topping of noodles & cover generously with sauce.
Bake for 1 hr. & 15 minutes.
Remove & top with asiago cheese.
Bake an additional 15 minutes.
Remove & let rest for 20 minutes.
Sprinkle with additional oregano if desired.

**NOTE: This cook prefers to use Prego Traditional, when I don’t make my own 🙂 – For the eggplant: Peel & cut the ends. Slice lengthwise & place on a baking sheet. Drizzle with olive oil & season with salt & pepper. Bake @ 400 degrees for 10 minutes. Cool until able to handle. Build your lasagna using the eggplant in place of the noodles.