As a Mom with two toddlers and a busy husband, I try to create casseroles, Crock-Pot meals, and hearty pasta dishes a few nights a week for dinner. These meals are easy to prepare and usually provide lots of leftovers which is great for lunch for all of us the next day {and dinner too!}.
This lasagna recipe is just what my family and I like- flavorful, cheesy, and filling! Bonus: it’s filled with veggies and my kids couldn’t even tell!
I used new RAGÚ Homestyle sauces in the Thick and Hearty Mushroom flavor for my Mushroom and Veggie Lasagna and I love the delicious made-from-scratch taste!
RAGÚ Homestyle sauces are available in five bold flavors – Traditional, Meat, Roasted Garlic, Four Cheese and Mushroom. These Homestyle sauces are made from a blend of 100% California-grown, vine-ripened tomatoes, onions and fragrant herbs such as basil, oregano, fennel and ground black pepper. They contain no artificial colors, no artificial flavors and no high-fructose corn syrup.
I cannot wait to try every flavor of these thick and hearty sauces on my pasta dishes!
Learn about the new and delicious Homestyle flavors Ragu has to offer here.
Learn about Ragu’s rich heritage and find featured recipes here.
Ingredients:
Makes 8-10 servings
- 1 1/2 jars 23 oz Ragu Homestyle Thick and Hearty Mushroom Marinara Sauce
- 1/2 13oz pkg Lasagna Noodles, about 9-12
- 8oz pkg mushrooms, sliced
- 1 yellow onion, sliced
- 3 cloves garlic, minced
- 1 small head of broccoli, stem removed and chopped into florets
- 1 cup carrots, diced {I used frozen crinkle cut}
- 8oz pkg frozen spinach, cooked and drained
- salt/pepper, to taste
- olive oil, for saute
- 15oz container Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 1/2 cup grated Parmesan
*You can also add a variety of different veggies including squash, zucchini, and peppers.
Directions:
- Cook lasagna according to the package instructions.
- Drain and rinse in cold water. Set aside.
- Preheat oven to 375 degrees.
- In a large skillet, add olive oil and add sliced mushrooms and onions.
- Saute over medium heat until softened then add garlic.
- Stir for a minute, season with salt and pepper, and remove from heat.
- For the additional veggies, steam or saute until tender. You can use chopped fresh or frozen vegetables.
- Coat a 13X9 baking dish with cooking spray.
- Spread 1 cup of marinara sauce on the bottom of the dish.
- Add a layer of lasagna noodles, usually 3-4.
- Top with 1/3 of the ricotta, spread to cover.
- Now add mushroom onion mixture.
- Top with more marinara sauce and then 1 cup of mozzarella cheese.
- Now add another layer of lasagna noodles, 1/3 of ricotta cheese, a layer of 1/2 of the spinach and all the carrots and then marinara sauce to cover.
- For the last layers, add lasagna noodles, the remaining ricotta cheese, the rest of the spinach along with the broccoli florets.
- Top with the remaining marinara sauce, another cup of mozzarella cheese, and the Parmesan cheese.
- Cover with aluminum foil and bake for 45 minutes.
- Remove and discard foil and bake for another 10 minutes.
- Cut into squares and serve warm.
New RAGÚ Homestyle sauces were the perfect flavorful, hearty sauce for this lasagna.
I used the Thick and Hearty Mushroom Sauce and it’s my new favorite!
Cook lasagna according to the package instructions.
Drain and rinse in cold water. Set aside.
In a large skillet, add olive oil and add sliced mushrooms and onions.
Saute over medium heat until softened then add garlic.
Season with salt and pepper and remove from heat.
I used jumbo sized white mushrooms, sliced thin.
Portobellos would also be delicious.
My onion of choice: sweet yellow onions {Vidalia if you can find them}.
For the additional veggies, steam or saute until tender.
You can use chopped fresh or frozen vegetables.
I used frozen spinach and carrots.
I chopped a small head of broccoli, removing the stem and chopping into florets.
Coat a 13X9 baking dish with cooking spray.
I used a rounder roasting pan but any large baking dish will work.
Spread 1 cup of marinara sauce on the bottom of the dish.
Add a layer of lasagna noodles, usually 3-4.
Top with 1/3 of the ricotta, spread to cover.
Add mushroom and onion mixture.
Top with more marinara sauce and then 1 cup of mozzarella cheese.
Add another layer of lasagna noodles and 1/3 of ricotta cheese.
Add a layer of 1/2 of the spinach and all the carrots
and then marinara sauce to cover.
For the last layers, add lasagna noodles, the remaining ricotta cheese,
the rest of the spinach along with the broccoli florets.
Top with the remaining marinara sauce.
Add another cup of mozzarella cheese and the Parmesan cheese.
Cover with aluminum foil and bake for 45 minutes at 375 degrees.
Remove and discard foil and bake for another 10 minutes.
Cut into squares and serve warm.
Not only did my husband and I enjoy this meal, but my daughters, ages 1 and 3 ate ALL of their veggie lasagna too! Talk about getting your veggies all in one dish!
Learn more about RAGÚ Homestyle sauces here.
Veggie lasagna is so good. It's one of my favorite cold weather foods. I love a big slice of it!
This sounds amazing! My husband would love this dish, I will have to try it soon 🙂
This looks so yummy! Looks pretty quick and healthy. I love that!