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Categories:
whole wheat Lasagna butter garlic onion baby bella mushrooms pepper garlic onion salt green pepper black olives pasta sauce tomato Ricotta cheese spinach Mozzarella Parmesan cheese
Viewed: 74 - Published at: 7 years agoIngredients
- 1 box whole wheat lasagna
- 3 tbsp butter
- 1 tsp minced garlic
- 1 diced onion
- 8 oz sliced baby bella mushrooms
- 1/4 tsp pepper
- 1/2 tsp garlic salt
- 1/2 tsp onion salt
- 1 diced green pepper
- 6 oz jar artichoke, drained
- 8 oz can sliced black olives, drained
- 1 jar pasta sauce
- 1 diced tomato
- 16 oz ricotta cheese
- 1 spinach, few handfuls
- 2 cup shredded mozzarella
- 1 parmesan cheese
Method
- Pre-heat oven to 350F.
- Meanwhile cook lasagna noodles according to package.
- Drain pasta and let cool.
- Heat butter in a large deep skillet over medium high.
- Add garlic, onions, mushrooms, pepper, garlic salt, and onion salt.
- Cook about 5 mins.
- Add green pepper.
- Cook about 5-10 mins until veggies start to get tender.
- Reduce heat to low.
- Add black olives, artichokes, pasta sauce, and tomatoes.
- Heat.
- Taste and add additional seasoning if needed.
- Assemble casserole.
- Lay noodles, spead ricotta, lay spinach, sprinkle parmesan and mozzarella.
- Repeat for a total of 3 layers.
- Top with mozzarella.
- Bake for about 30 mins or until cheese is golden and sauce is bubbling.
