Sticking with the spinach & artichoke theme…
Ingredients:
Spinach (fresh or frozen)
Artichoke hearts
Optional other veggies (I used zucchini)
No-boil lasagna noodles
Ricotta cheese (or make some vegan tofu ricotta!)
Shredded mozzarella cheese (or vegan mozzarella, like Daiya)
Marinara sauce
Directions:
1. Cook either fresh or frozen spinach in a pan with artichoke hearts. Optionally, add some additional veggies – I added some chopped zucchini.
2. In a baking pan, layer lasagna noodles (I use “no boil” noodles. Follow the directions on the package of whatever noodles you choose.), ricotta cheese, spinach/artichoke mix, and marinara sauce. I usually do 2 layers, then top it off with one more set of noodles, a bit more marinara, and shredded mozzarella cheese.
3. Bake at 350 for about 45 mins.
