Vegetarian Lasagna ~ Newlywed Girl

Since I had a request to write out my vegetarian lasagna recipe, I thought I’d share it here too. Its not tough, but just takes time, and there’s quite a few ingredients. The best part about lasagna is LEFTOVERS. Eat it again for lunch, another dinner, or just freeze it for later.

Cooking Temperature:

  • Preheat the oven to 350 degrees – when you are nearly done with the lasagna assembly

Ingredients:

  • 1 box of lasagna noodles, cooked according to box directions, then keep the noodles in a cold water bath to prevent sticking (prefer the boiling ones over the non boil)
  • 1 (32oz) large can of whole tomatoes
  • 2 (15oz) cans of tomato sauce
  • olive oil
  • 1 medium diced onion
  • 1 (15 oz) can of fire roasted diced tomato – optional
  • 1 medium container of ricotta cheese (low/nonfat works well)
  • 1 bag of baby spinach – lightly sauteed and drained
  • 1 (16 oz) bag of shredded mozzarella cheese
  • 1 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1 teaspoon each of oregano, rosemary, basil
  • 1/2 teaspoon of chili flakes (optional)

Preparation for the sauce:

  1. Lightly brown onions in a small amount of olive oil
  2. Empty the canned tomato, sauce, and diced tomato into a large pot. Break up the large pieces of tomato
  3. Add oregano, rosemary, basil, salt, sugar, chili flakes into the tomato mixture – add to your liking
  4. Heat until a rolling boil and remove from heat

Assembly of Lasagna – you will make 3-4 layers total depending on the noodles

  1. Using a lasagna pan or a casserole dish, spread approx 1/4 cup tomato sauce on the bottom of the pan
  2. Lay 3 noodles on top of the sauce (lightly drip some water off)
  3. Spread 2 -3 Tbs of ricotta cheese on top of the noodle
  4. Break up some small pieces of spinach and lay on top of the ricotta
  5. Scoop approx 1/3 cup of tomato sauce over the layer
  6. Cover the layer with 1/4 cup of shredded mozzarella cheese
  7. Repeat steps 2-6, the top layer does not have ricotta cheese

Bake lasagna for 45 minutes – 1 hour or under the top is bubbly and brown. Serve with a garden salad with dressing of your choice. My hubby suggests a red zinfandel, borolo, sangiovese, or your favorite glass or red wine.

I’m getting really hungry thinking about this dish. I hope you enjoy this delicious and vegetarian version of lasagna. Maybe I’ll make one this weekend….oooh

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