Hearty vegetarian comfort food!<\/em><\/p>\nServes 6<\/p>\n
1 box "no-bake" lasagna noodles
1 jar of your favorite marinara sauce
8 oz. mushrooms, sliced
2 bags (10 oz. each) fresh baby spinach
1 container (15 oz.) ricotta cheese
1 package shredded mozzarella cheese (about two cups)
2 cloves garlic, minced
1\/2 tsp. salt
1\/4 tsp. pepper
1 1\/2 tbsp. olive oil<\/p>\n
1. Preheat oven to 350 degrees.<\/p>\n
2. Heat 1 tbsp. olive oil over medium-low heat in large skillet. Add 1 bag spinach and cook until wilted. Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside.<\/p>\n
3. Add remaining 1\/2 tbsp. olive oil to the skillet and saute mushrooms until tender. Set aside in separate bowl.<\/p>\n
4. In third bowl, mix together ricotta cheese, minced garlic, salt, and pepper.<\/p>\n
5. Spray 9-by-13-inch pan with cooking spray and pour in about 1\/4 cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of ricotta mixture, then a layer of spinach, then a layer of mushrooms, then a hefty sprinkle of mozzarella cheese. Finish each layer with a 1\/4 cup pasta sauce, then repeat with three more noodles. Make two additional layers of noodles, ricotta, spinach, mushrooms, cheese, and sauce, then finish with a final layer of noodles, the rest of the sauce, and more mozzarella cheese.<\/p>\n
6. Cover very loosely with tin foil and bake for 50 minutes.<\/p>\n
7. After baking, let lasagna cool for 15 minutes.<\/p>\n
<\/p>\n
egg-salad-sandwiches-200×150.jpg<\/span> <\/p>\nEgg Salad Sandwiches<\/strong>
Switch your usual turkey and cheese for these simple egg salad sandwiches at lunchtime.<\/em><\/p>\nMakes 4 sandwiches<\/p>\n
8 eggs, hard boiled
1\/4 cup mayonnaise
1 tbsp. red-wine vinegar
1 tbsp. dijon mustard
1\/4 tsp. of salt
Pinch of pepper
Sliced tomato for serving
Sliced red onion for serving
8 slices bread for serving<\/p>\n
1. Mash eggs with a fork and add remaining ingredients. Spread on sandwich bread and top with lettuce, onion slices, and tomato. Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"
By Jenna Weber Go vegetarian this week! Portobello mushroom caps take the place of a burger (and taste better too!) when they are slow-roasted and combined with melting goat cheese crumbles on soft rolls. And remember egg salad? Well, this retro classic is back and better than ever—and perfect for lunch boxes! Make the veggie […]<\/p>\n","protected":false},"author":2,"featured_media":2343,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[17],"tags":[21],"_links":{"self":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/2343"}],"collection":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/comments?post=2343"}],"version-history":[{"count":0,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/2343\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/posts\/2343"}],"wp:attachment":[{"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/media?parent=2343"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/categories?post=2343"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/1millionbestdownloads.com\/wp-json\/wp\/v2\/tags?post=2343"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}