One-Pot Vegetarian Lasagna


Lasagna is one of those comfort foods that usually takes a time commitment, but this simple One-Pot Vegetarian Lasagna keeps it quick on time, but full in flavor. Chock full of veggies like mushrooms, zucchini, and spinach, plus ricotta and mozzarella, it will leave you full and satisfied. This is comfort food at its best!

1 tablespoon Natural Grocers® Brand Organic Extra Virgin Olive Oil
1 small organic yellow onion, diced
3 organic garlic cloves, minced
4 ounces (half a package) organic cremini or white button mushrooms, washed, ends trimmed, and thinly sliced
1 (24-ounce) jar organic pasta sauce (any flavor)
1 (8-ounce) can Natural Grocers Brand Organic Tomato Sauce
2 cups filtered water, divided
2 teaspoons Natural Grocers Brand Bulk Italian Seasoning
1 teaspoon Natural Grocers Brand Bulk Organic Basil Leaf
  Natural Grocers Brand Bulk Real Salt and Organic Ground Black Pepper, to taste
1 medium organic carrot, grated
1 large (~3/4-pound) organic zucchini, ends trimmed, cut into 1/4-inch dice
2 cups organic baby spinach
1 (15-ounce) container organic ricotta cheese
1 package gluten-free lasagna sheets
1 (6-ounce) package Natural Grocers Brand Organic Mozzarella Cheese Shreds
Optional toppings
  grated Parmesan cheese
  Natural Grocers Brand Bulk Organic Red Chili Flakes
  fresh minced organic parsley or basil

1. Place a large (12- to 13-inch) ovenproof cast iron skillet with a lid or a 10-inch Dutch oven on the stovetop over medium heat. Once hot, add the olive oil and onion and cook for 5 minutes, or until the onion is translucent, stirring frequently. Add the garlic and sliced mushrooms. Cook, stirring frequently, for about 4 minutes. Add the pasta sauce, tomato sauce, 1 cup of water, and the seasonings. Stir to combine and bring to a simmer.

2. Add the grated carrot, zucchini, and spinach and stir to combine. Add the ricotta cheese, stirring to incorporate as evenly as possible.

3. Break the lasagna sheets into large pieces (3-4 pieces per sheet) and add them to the pan. Make sure they are evenly spread, pressing them into the sauce to ensure all edges are covered in liquid. Add the additional cup of water. Cover and let simmer for approximately 10 minutes, or until lasagna sheets are cooked al dente. Stir once or twice in between.

4. While the lasagna cooks on the stovetop, preheat the oven to 375° F.

5. Once the lasagna sheets are al dente remove the lid, top with mozzarella and place in the oven for approximately 10 minutes, or until the cheese is melted and beginning to brown.

6. Remove from the oven and use a large spoon to scoop and serve with optional toppings.

per one serving

Calories Carbohydrates Protein Fat Fiber
569 kcal 52 g 26 g 29 g 7 g

Recommended Beverage: Wine

Recommended Style: Red

Recommended Brand: Icardi Nebbiolo