1 small onion, chopped
1 clove garlic, minced
½ tsp. Himalaya Pink salt
8 sheets whole wheat no boil lasagna noodles
1 to 2 cups 365 Fat-Free Organic pasta sauce
¾ cup diced zucchini
¾ cup diced fresh mushrooms
¾ cup shredded carrots
¾ cup diced cauliflower
3 to 4 cups baby spinach
1 tsp. fresh thyme, or to taste
1 tsp. fresh oregano, or to taste
¾ cup shredded Aged Caciocavera Loveras Raw Milk Cheese*, reserve ¼ cup for topping (optional)
Soak the lasagna noodles for 20 to 30 minutes in room temperature water to soften.
Heat a large skillet over medium to high heat. Add onion, zucchini, mushrooms, carrots, and cauliflower when pan is hot. Sear for a minute. If veggies stick to pan add a little water to loosen. Cook for about 4 to 5 minutes adding a little water as needed to sauté veggies. Add spinach, garlic, thyme, and oregano and cook until spinach is wilted, about 2 minutes.
Put ½ to 1 cup of pasta sauce in an 8" square baking dish.
Lay out a drained noodle and spread veggies mixture over the noodle leaving a little room at each end. Sprinkle a small amount of cheese over veggies and roll up veggie-filled noodle seam side down in the baking dish. Repeat with the remaining noodles. Spread 1 cup of pasta sauce over the top and then sprinkle with remaining cheese. Cover with foil and bake for 20 minutes or until sauce is bubbly. If desired, remove foil and broil for several minutes to brown the cheese.
Serve and enjoy or cool and refrigerate for later!
These are also good leftover and packed cold for lunch.
*Aged Caciocavera Loveras Raw Milk Cheese is a mild cheese that is similar in taste and texture to mozzarella cheese. This cheese is available at Whole Foods Market and is a local product made here in Oklahoma.