Exotic Portobello and Spinach Lasagna

This lasagna is a vegetarian take on the classic dish, using portobello mushrooms and spinach in place of meat. It's a hearty and flavorful dish that's perfect for a crowd.

Lasagna is a classic Italian dish that is typically made with layers of pasta, cheese, and meat sauce. This vegetarian version of lasagna uses portobello mushrooms and spinach in place of meat, and it's just as delicious as the traditional version. The portobello mushrooms add a meaty flavor to the dish, and the spinach adds a pop of color and nutrients. This lasagna is a great way to get your vegetables in, and it's also a great option for a meatless meal.

Prep time: 20 | Cook time: 30 | Serves: 6

Ingredients

• 12 lasagna noodles
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes with green chilies, undrained
• 1 (15 ounce) can tomato sauce

Instructions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook until softened.
3. Add black beans, corn, tomatoes, and tomato sauce to the skillet. Bring to a simmer and cook for 10 minutes, or until heated through.
4. Spread 1 cup of the sauce in the bottom of a 9x13 inch baking dish.
5. Top with 6 lasagna noodles.
6. Spread with half of the remaining sauce.
7. Repeat layers.
8. Bake for 30 minutes, or until the lasagna is bubbly and hot.

Why It Works

• The portobello mushrooms add a meaty flavor to the dish without using any meat.
• The spinach adds a pop of color and nutrients to the dish.
• The lasagna is easy to make and can be tailored to your own taste preferences.
• This lasagna is a great way to get your vegetables in, and it's also a great option for a meatless meal.