Vegetable Lasagna

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 9 ounces DeLallo No-Boil Lasagna Noodles
• 32 ounces ricotta cheese
• 1 tsp. dried thyme
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• 1 medium onion, chopped
• 1 pound mushrooms, sliced
• 2 Tb. sherry
• 1 Tb. butter
• 3 garlic cloves, minced
• 2 ounces arugula
• 2 zucchini, sliced lengthwise
• 4 cups shredded mozzarella cheese
• 1/2 cup parmesan cheese
• Salt and pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 375°F (190°C). Use a 9x13-inch baking dish.

2. Melt the butter in a large skillet over medium heat. Add the chopped onion and cook about 5 minutes until soft.

3. Add the sliced mushrooms and cook 6 to 8 minutes, until their liquid has evaporated and they are browned.

4. Add the minced garlic and cook 1 minute. Pour in the sherry, simmer 2 minutes until reduced, then season with salt and pepper and remove from heat.

5. In a bowl, mix the ricotta, thyme, oregano, garlic powder, crushed red pepper, half the parmesan, salt and pepper until smooth.

6. Spread a third of the ricotta mixture in the baking dish. Top with no-boil lasagna noodles, breaking them to fit. Do not boil the noodles.

7. Layer half the mushroom mixture, half the sliced zucchini, half the arugula and about a third of the mozzarella over the noodles. Repeat with another layer of noodles, ricotta, mushrooms, zucchini, arugula and mozzarella.

8. Finish with a final noodle layer, the remaining ricotta mixture, the remaining mozzarella and the rest of the parmesan. Cover tightly with foil and bake 25 minutes.

9. Remove the foil and bake 20 to 25 minutes more, until bubbling and golden on top. Let stand 10 minutes before cutting.