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Vegetarian lasagna

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Ingredients/Components

salt - 1/2 tsp
egg - 1 item
pepper - 1/4 tsp
cloves garlic, minced - 2 item
bay leaf - 1 item
oregano - 1 Tbsp
can tomato paste - 1 oz
olive oil - 2 Tbsp
medium onion, chopped - 1 item
Ricotta cheese - 1 lb
green pepper, chopped - 1 item
can tomatoes - 1 oz
fresh spinach - 1/2 lb
fresh parsley, minced - 1/4 c
Mozzarella, grated - 3/4 lb
lasagna noodles, cooked according to pkg - 1/2 lb
Romano, grated - 3/4 c

How to make vegetarian lasagna:

Cook noodles and drain. In large skillet, saute onion, garlic and pepper in oil until golden, 5 minutes. Stir in tomato paste, tomatoes, parsley, oregano, bay leaf and 1/2 teaspoon salt. Simmer, uncovered, for 20 minutes. In medium size bowl, combine spinach, Ricotta, egg, 1/4 cup Romano, 1 teaspoon salt and pepper. Spoon 1/3 tomato sauce in bottom of 13 x 9-inch baking dish. Cover with layer of lasagna, half of the spinach and cheese filling, half of the Mozzarella and 1/4 cup Romano. Repeat layers. Top with remaining sauce and Romano. Bake at 350° for 35 minutes.

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

Rating:

Average rating: 4, total votes: 3

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