On Christmas Eve I had Vegetarian Lasagna. The rest of my family ate ribs. I’m the only remaining vegetarian im my family, so I ate lasagna.
vegetarian lasagna
This lasagna is simple to make and delicious. You can refrigerate the assembled lasagna overnight and bake it the following day.
Here’s our family recipe for lasagna (Mom, feel free to correct any mistakes):
- 16 oz package of curly lasagna noodles (not no-bake)
- 15 oz tub ricotta cheese
- 10 oz package of frozen spinach, defrosted (the kind that looks like a block works best)
- 1 teaspoon salt
- 26 oz jar of pasta sauce (I like Bertolli Vidalia Onion – it tastes like Portillo’s marinara)
- 8 oz package of Mozzarella cheese
- 1 cup grated Parmesan cheese
- Preheat oven to 350 degrees.
- Boil lasagna noodles according to the package & drain.
- Meanwhile, mix ricotta, spinach and salt in small bowl.
- In a 9×13 pan form layers of noodles, topping them with sauce, teaspoons of spinach mixture, then cheeses.
- Bake 30 min or until cheese begins to brown.
vegetarian lasagna
Noreen, the recipe has evolved over the years. Now I use more spaghetti sauce. I use 1 1/2 to 2 jars of Dei Fratelli Three Cheese. I like the wholesome ingredients in this sauce. I also tend to go a little heavier on the mozzarella, perhaps doubling it to 16 oz. Of course if you are watching calories, less cheese is definitely the way to go.
With this much sauce you could probably skip boiling the pasta, especially if it marinates overnight. I understand there’s no need to buy no-boil pasta, regular pasta works fine. The moisture from the sauce should soften the pasta. To be honest, I have not tried this method, but from what others have told me it should work fine.
I never add any extra salt.
I love putting raw spinach into almost all of my pasta dishes. It just takes on the flavor of the dish, adds more nutrients, and adds a pop of color! Yum!
This looks so easy! And the picture looks exactly like my mom’s lasagna….sans meat! I’d like to try this.
Mmmmmmm