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Vegetarian lasagna

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Ingredients/Components

eggs, beaten - 3 item
chopped fresh parsley - 2 3
salt and pepper - 1 item
olive oil - 1 2
Ricotta cheese - 2 lb
onion - 1 item
to 2 cloves garlic - 1 item
grated Romano or Parmesan cheese - 1/4 lb
tomato sauce preferably made with fresh plum tomatoes
fresh spinach 2 c
Mozzarella cheese, grated coarsely - 1/2 lb
lasagna noodles Ronzoni is best - 1 lb

How to make vegetarian lasagna:

Saute chopped onion and minced garlic lightly in olive oil. Combine Ricotta cheese, grated Romano or Parmesan, raw spinach (which has been washed carefully, drained and chopped coarsely), sauteed onion and garlic, beaten eggs, salt, pepper and parsley. Mix well.

Cook lasagna according to package directions until al dente. Lay noodles out on foil so they will not stick together.

Grease a 9 x 13-inch baking dish. Spread thin layer of tomato sauce on bottom of pan. Spread a layer of lasagna noodles over sauce, then a layer of Ricotta/spinach mixture. Sprinkle with half the Mozzarella and cover with sauce. Repeat the layers, ending with sauce on top. Cover pan tightly with foil. Bake at 350° for 40 minutes. Remove foil and bake another 10 minutes. Serves 10 to 12.

Recipe categories: Lunch/snacks, Casseroles, One Dish meal.

Rating:

4.7

Average rating: 4.7, total votes: 3

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