This lasagna recipe falls into the "anyday" category because it is super simple to make, it tastes glorious, and it is healthy to boot! You can make it as a vegan recipe (do not add cheese) or vegetarian (if you add light mozarella and mild cheddar cheese). Either way, this lasagna is light and kind on both your stomach and your figure (if you care about that sort of thing).
What you need?
1 tablespoon olive oil
2 tablespoons sofrito
6 cups fresh spinach leafs
1 large can organic diced tomatoes
1 bag frozen vegetable medley (carrots, broccoli, cauliflower)
2 crushed garlic cloves plus 1 teaspoon garlic powder
2 cups baby bella mushrooms
1/2 cup each of freshly sliced red, yellow, and green peppers
1/3 teaspoon oregano
salt & pepper to taste
10-12 pieces of lasagna pasta
What to do?
Pre-heat oven to 350 degrees.
Add the olive oil and sofrito and let it come together for a minute or two. Then add the vegetable medley, crushed garlic, mushrooms, spinach, tomatoes, salt and pepper and oregano mix and cover for 15 minutes in low-medium heat.
Heat water, salt, and oil in another pot. When it bubbles add the lasagna pasta.
Once the lasagna is cooked begin to layer it all together. You can add cheese to the very top layer, cover with foil bake for 30 minutes.