From as far back as I can remember, my Momma has made the best lasagna around. I would sneak downstairs of a night and dig into the leftover lasagna…cold, warm, hot, it didn’t matter. Heck, It still doesn’t matter, who am I kidding?! I must admit that leftover room temperature lasagna for breakfast is my favorite.
As I grew up I started recognizing the different flavors and textures of what I liked in the sauce, the fillings, the toppings, and have created my perfect recipe. The flavors may not cater to all, but I encourage you to adventure into the world of herbs and spices to create your perfect recipe!
Comfort food here we come!
This is the easiest, cleanest and best tasting recipe I’ve come up with through the years, so do yourself a favor and indulge! I hope this fills your belly with all the warm fuzzies that it does mine and those I have shared with.
Makes 1) 9×13″ pan full, about 3-4 servings (if you have sides)
Total time to make: 1 1/2 hours
Marinara – Recipe Here
Almond Ricotta – Recipe Here
Other Ingredients for the Layers:
1 – 1 1/2 Package of lasagna noodles (Depending on the shape of your pan. Mine takes 12 sheets total.)
3 cups of your favorite mushrooms, sliced
1 large yellow or red onion, sliced
1 – 2 tbsp dried sage
4 cups fresh baby spinach leaves, packed
1 cup Kalamata Olives or olives of your choice
1/2 package Daiya Mozzarella Shreds (optional) Use more Almond Ricotta if you have none.
Directions:
Cook lasagna noodles according to the package’s instructions.
In a non-stick skillet over medium heat, saute the mushrooms, onions, and sage until the onions are translucent. Cover with a lid for quicker cooking.
Preheat the oven to 350 degrees F.
Steps for Layering the Lasagna:
- Pour a thin layer of marinara on the bottom of the baking dish. This keeps the noodles from sticking!
- Lasagna noodles
- 1/2 of the Almond Ricotta dropped in small spoon fulls
- 1/2 of the spinach, mushrooms, onions and olives on top of the ricotta
- Lasagna noodles
- Thin layer of marinara over the noodles
- Add the remaining half of the ricotta, spinach, mushrooms, onions and olives
- A final layer of noodles on the top and cover with a thin layer of marinara
Sprinkle the mozzarella Daiya cheese over the whole dish and cover with aluminum foil.
Bake for 30 minutes.
Remove from the oven, uncover, and allow to cool for about 10 minutes before serving. This allows the dish cool and set up a bit in order for easier cutting.