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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I'm not a vegetarian, but this lasagna is awesome. It calls for vegetarian crumbles in the sauce, but I've never used them before so I just omit them. My family likes this and never complains about the no meat issue. Ingredients:
10 ounces frozen chopped spinach, thawed and squeezed |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon vegetable oil |
3 tablespoons fresh parsley, chopped |
1 tablespoon fresh basil, chopped |
1 teaspoon sugar |
14 1/2 ounces whole tomatoes, undrained |
15 ounces tomato sauce |
1 cup frozen veggie crumbles, thawed |
8 uncooked lasagna noodles |
15 ounces ricotta cheese |
1/2 cup parmesan cheese |
1 tablespoon fresh oregano leaves, chopped |
8 ounces italian four cheese blend, shredded |
Directions:
1. Cook onion and garlic in oil until translucent, add spinach and heat through.
2. Stir in 2 T. of parsley, the basil, sugar, tomatoes and tomato sauce, breaking up tomatoes with a spoon.
3. Heat to boiling, stirring occasionally; reduce heat.
4. Simmer uncovered about 45 minutes or until slightly thickened.
5. Heat oven to 350.
6. Cook and drain noodles as directed on package.
7. While noodles are cooking, mix ricotta cheese, 1/4 cup parmesan cheese, oregano and remaining 1 T. parsley.
8. Add the vegetarian crumbles to the tomato sauce, heat through.
9. Spread half of the spinach mixture in ungreased 9 x 13 pan.
10. Top with 4 noodles.
11. Spread half of the ricotta cheese mixture over noodles.
12. Sprinkle with 1 cup of Italian cheese blend.
13. Repeat layers, ending with Italian cheese blend.
14. Sprinkle with remaining parmesan cheese.
15. Cover and bake 30 minutes.
16. Uncover and bake about 15 minutes longer or until hot and bubbly.
17. Let stand 15 minutes before cutting.
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