You would love some lasagna, but you are short on time and energy. This lazy lasagna casserole is your answer!
It’s a bit different than a conventional lasagna. It has Havarti or Monterey Jack cheese, rather than the typical Mozzarella. Everything is mixed together, rather than layered. But I think you will love it!
This is a healthy and delicious meal-in-one. I recommend Dreamfields pasta. Its blend of fiber and plant proteins helps create a pasta that offers many healthy benefits while still having the same great taste of traditional pasta
- 8 ounces pasta, such as rotini or ziti
- 1 tablespoon olive oil
- 1 medium onion, chopped (about 1 cup)
- 8 ounces mushrooms, sliced (about 2-1/2 cups)
- 5 ounces (3 cups) baby spinach
- 2 14.5-ounce cans diced tomatoes
- 1/2 teaspoon dried red pepper flakes (optional)
- 1 egg
- 1 cup ricotta cheese
- 1 cup grated Havarti or Monterey Jack cheese
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1/2 cup grated Parmesan or Asiago cheese
- Cook pasta according to package directions, until al dente. Rinse in cold water, drain, and set aside.
- Preheat oven to 350°F.
- Heat oil in large skillet or wok. Saute onion for about one minute. Add mushrooms and spinach, and cook, stirring frequently, until mushrooms are tender and spinach has wilted. Drain excess liquid from the pan.
- Drain tomatoes and add. Add dried red pepper flakes, if using. Set vegetable mixture aside.
- In a large bowl, beat egg with a whisk. Add ricotta, Havarti or Monterey Jack, basil, and black pepper. Mix well. Then add in the vegetable mixture and the pasta. Gently blend everything together, using a spatula or wooden spoon.
- Spoon mixture into a baking dish. Top with the grated Parmesan.
- Bake at 350°F for about 30 minutes.