This flavorful vegetarian twist on lasagna is quick and simple to make in just 30 minutes, making this the perfect comfort meal to enjoy at the end of a hectic day. Featuring Louisiana Fish Fry Garlic Butter Sauce, layers of fresh vegetables like zucchini, mushrooms, and spinach are paired with creamy mozzarella and Parmesan cheese for a rich, flavorful meal.

Ingredients

  • 1 bottle Louisiana Fish Fry Products Garlic Butter Sauce
  • 2 Tbsp. olive oil
  • 8 oz. button mushrooms, sliced
  • 1 zucchini, sliced into half-moons
  • 1 red pepper, seeded and chopped
  • 1 pinch of crushed red pepper flakes
  • 1/2 cup oil-packed sun-dried tomatoes, chopped
  • 6 oz. no-boil lasagna noodles
  • 2 cups fresh spinach
  • 1 cup fresh basil
  • 12 oz. mozzarella, sliced
  • 1/2 cup grated Parmesan, plus more for topping

Directions

  1. Preheat the oven to 375°F. Heat olive oil in a large skillet or Dutch oven over medium heat.
  2. Sauté mushrooms, zucchini, and red pepper for 3 minutes. Stir in Garlic Butter Sauce, red pepper flakes, and sun-dried tomatoes.
  3. Break lasagna noodles into pieces and mix into the sauce. Cook until noodles are al dente, about 15 minutes.
  4. Stir in spinach and basil until wilted. Remove from heat and mix in cheeses.
  5. Place the skillet on a baking sheet and bake for 10 minutes, until the cheese is bubbly. Rest for 5 minutes, sprinkle with Parmesan, and enjoy!

Recipe Products

Pro Tips

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Ever wondered whether you should try oysters in your air fryer? So have we, and we were curious enough to test it out.

Click here for the full Air Fried Garlic Butter Oysters recipe page.

Spoiler alert: Yes, you can and yes, you should.

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Try using oranges instead of lemons in your crawfish boil!

-submitted by Timothy Dunn

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