This vegetarian lasagna is comfort food at it’s best. Stuffed with herbed ricotta, mushrooms, and kale and topped with delicious melty cheese. It’s the perfect lasagna!
– I always use noodles that require boiling first because I hate when the no-boil ones never actually get soft enough. But if you’ve had success with no-boil ones then by all means!
– If you’re like AJ and prefer a really saucy lasagna, then I’d recommend using another half jar of marinara sauce. This is also a good idea if you are using no-boil noodles.
– You could also use a thawed bag of frozen wilted spinach instead of wilting it yourself. Drain well.