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This no-cheese vegetarian lasagna is an easy-to-make, hearty, and flavorful dish. It’s packed with fresh vegetables and flavorful spices.

Ingredients:

2 cups of cooked pasta – 2 tablespoons olive oil – 1 large onion, diced – 2 cloves garlic, minced – 2 cups of crushed tomatoes – 1 teaspoon of oregano – 1/2 teaspoon of red chili powder – 1/2 teaspoon of garam masala – 1/2 teaspoon of cumin powder – 1/4 teaspoon of turmeric – 2 cups spinach, thawed and drained – 2 cups of cooked kidney beans – 1/2 cup of chopped fresh coriander – 1/2 cup of vegetable broth – Salt and pepper, to taste.

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Instructions

1. Preheat oven to 375 degrees F. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute.

2. Add the crushed tomatoes, oregano, red chili powder, garam masala, cumin powder, and turmeric. Simmer for 5 minutes.

3. Add the spinach, beans, coriander, and vegetable broth and simmer for 5 minutes. Taste and season with salt and pepper, as needed.

4. In a large bowl, combine the cooked pasta and the sauce.

5. Grease a 9×13-inch baking dish with cooking spray and spread half of the pasta and sauce mixture in the dish. Repeat with the remaining pasta and sauce mixture.

6. Bake for 25 minutes or until golden brown and bubbly. Let stand for 10 minutes before serving.

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This vegetarian lasagna is sure to satisfy any appetite! Enjoy!