A delightful, filling rendition of my Italian favorite, lasagna. Skip the heavy bolognese sauce and  make this vegetarian option. A dynamite dish satisfying the carnivore and the herbivore alike.

Sauce

2 Tbsp Olive Oil

½ White Onion, diced

1 Clove Garlic, minced

6 Button Mushrooms, sliced

1-15 oz jar Artichoke Hearts, chopped

3 cups Fresh Spinach

5-6 Roma Tomatoes, diced

1 Tbsp Dried Oregano

1 Tbsp Dried Basil

1 tsp Dried Thyme

½ tsp Sea Salt

¼ tsp Black Pepper

¼ tsp White Pepper

Directions

In a medium sauce pan over med-high heat saute onions and garlic in olive oil until tender. Add the mushrooms, artichoke hearts, and fresh spinach. While the spinach wilts, add the seasoning, oregano, basil, thyme, salt, and peppers. Add the tomatoes just minutes before assembling the lasagna.

Ricotta Cheese Filling

150 grams (2/3 cup) Fresh Ricotta Cheese

1 Egg

1 tsp Dried Oregano

1 tsp Dried Basil

¼ tsp Sea Salt

¼ tsp Black Pepper

¼ tsp Garlic Powder

Pinch Red Pepper Flake

1 tsp Truffle Oil

Directions

In a small mixing bowl, combine the ricotta and egg until smooth. Add seasoning, oregano, basil, salt, pepper, garlic powder, red pepper flake and truffle oil. Set aside for assembly.

For assembly

1 cup aged Swiss Cheese

6-8 sheets of Spinach Lasagna Pasta or Regular Lasagna Pasta

Prepare pasta according to package directions. (I like to use either fresh sheets of pasta or Barilla’s No-Boil Lasagna Sheets)

Preheat oven to 400 degrees Fahrenheit or 205 degrees Celsius. In a large glass baking dish, (11″x7″ or 2-qt) place first layer 3-4 sheets of pasta. Spread a layer of ricotta cheese mixture. Top with mushroom and spinach sauce. Sprinkle with about a ¼ cup of Swiss cheese, retaining the rest for the top. Repeat 3-4 layers of pasta, ricotta, and then the remainder of mushroom and spinach sauce. Top the lasagna with the remaining Swiss cheese.

Bake for 25-30 minutes until bubbly and cooked through. Remove and let set for 5 minutes before cutting for service.

6-8 servings.