½ cup Ricotta OPTIONAL
Mozzerella 1 CUP OPTIONAL
5 g Basil Fresh
30 g Mushrooms
3 cup Spinach
! 2 g Olive oil (Not Inc) 2 TBSP
If oven ready noodles go ahead with the recipe below. If we buy regular lasagna noodles they need to cook them
first in boiling water then proceed with the recipe below.
Preheat oven to 375c.
Cut your mushrooms into small pieces and wash and dry your spinach.
In an oven safe skillet or your normal frying pan heat up the olive oil. Add the mushrooms and cook for 4-5
minutes over medium heat, then add the spinach. Cook till all the liquid cooks out, about another 3-5 minutes.
If using oven safe skillet: Pour in half of your ready made lasagna sauce, and place noodles on top (you may
need to break them to fit) and then cover with the rest of your sauce. Spoon your ricotta over top and your
shredded mozzarella (if using). Cover skillet with tin foil and cook in oven for 20 minutes. Take off tinfoil
for the last 10 minutes of cooking time for cheese to bubble and turn that gorgeous golden hue.
If you don't own an oven safe skillet: In an medium/small oven safe square dish pour in 1/3 of your ready made
lasagna sauce. Place a layer of noodles and top with your fried veggies. Pour 1/3 of sauce over top. Use the
rest of your noodles for the second layer. Pour over the rest of your sauce and cover with spoonfuls of ricotta
(if using). Sprinkle mozzarella over top (if using). Cover with tinfoil and cook for 30 minutes. Take off
tinfoil for the last 10 minutes of cooking time for cheese to bubble and turn that gorgeous golden hue.