Vegetable Lasagna

1. 1

   Preheat oven to 375 degrees F. Heat butter and olive oil in a large skillet and over medium heat; add onions and garlic and saute until very fragrant and soft.

2. 2

   Add oregano, parsley, peppers and mushrooms and saute 23 minutes.

3. 3

   Add spinach and basil in two batches; allow each batch to wilt before adding the next.

4. 4

   Stir in the diced tomatoes, chili powder, red pepper flakes, sugar and season with salt and pepper.

5. 5

   Add 1 cup of marinara, combine and allow mixture to boil.

6. 6

   Add more marinara at this time if it needs more liquid.

7. 7

   Spray or butter an 8-inch by 11-inch glass baking pan.

8. 8

   Spread a small amount of the mixture in the bottom.

9. 9

   Layer three lasagna noodles in the bottom, evenly space 6-8 pieces of cream cheese, spread a handful of shredded cheese and layer 1/3 of the veggie mixture on top.

10. 10

    Add another layer of noodles and repeat.

11. 11

    End with the veggie mixture and a sparse layer of cheese.

12. 12

    Cover with foil and bake for 45-50 minutes.

13. 13

    Uncover, add another layer of shredded cheese and bake 10-15 minutes more, uncovered, until the cheese is browned and bubbling.

14. 14

    Remove from the oven and allow to cool 10-15 minutes before cutting.

No additional tips available.