🫙 From the Spice Rack
Spinach-Mushroom Lasagna (Ovo Lacto)
3 c Crushed fresh or low-sodium Canned tomatoes 1/2 c Chopped mushrooms 1/2 c Chopped red bell pepper 1/2 c Chopped carrot 1/2 c Chopped onion 1/2 c Red wine or red grape juice 2 t...
maineasy
Ingredients8 items
Ingredients
- 3cup crushed fresh or low-sodium
- 1/2cup chopped red bell pepper
- 1/2cup chopped carrot
- 1/2cup chopped onion
- 1/2cup red wine or red grape juice
- 2tbsp honey
- 1/2tsp dried basil leaves
- 1/2tsp dried rosemary leaves
Directions
- 1
3 c Crushed fresh or low-sodium Canned tomatoes 1/2 c Chopped mushrooms 1/2 c Chopped red bell pepper 1/2 c Chopped carrot 1/2 c Chopped oni
- 2
Place tomatoes, mushrooms, red peppers, carrots, onion, wine or grape juice, garlic, honey, basil, rosemary, oregano, thyme, and black peppe
- 3
Simmer for 20 minutes
- 4
Preheat oven to 350 degrees
- 5
Mix together the egg whites and the ricotta or cottage cheese
- 6
Set aside
- 7
To assemble, place a layer of tomato sauce in the bottom of a 9-by-13 inch casserole
- 8
Cover the sauce with a layer of cooked lasagna noodles