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
- Preheat the oven to 375°F. Heat olive oil in a large skillet or Dutch oven over medium heat.
- Sauté mushrooms, zucchini, and red pepper for 3 minutes. Stir in Garlic Butter Sauce, red pepper flakes, and sun-dried tomatoes.
- Break lasagna noodles into pieces and mix into the sauce. Cook until noodles are al dente, about 15 minutes.
- Stir in spinach and basil until wilted. Remove from heat and mix in cheeses.
- 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!