We had friends come over last weekend and I made vegetarian lasagna. It was so delicious, I made it again this past weekend for just the two of us! It was relatively easy to make and oh, so delicious. The first time I used no boil noodles, and the second time I used regular lasagna noodles. I have to say the no boil noodles were better for the lasagna as it was less watery. Also, I forgot to put in the egg second time – also made it watery. I also don’t think there is a problem substituting frozen spinach for fresh. Whatever you have on hand works!
As per usual, I forgot something – the much needed egg – so my friend brought one over and we had dinner an hour after we had planned. While waiting for the lasagna to cook we played some Apples to Apples and drank wine. It was the perfect way to spend a Saturday evening.
Vegetarian Lasagna *Inspired from here
- 1 package no boil lasagna noodles
- 2 tablespoons olive oil
- 2 cup chopped fresh mushrooms
- 1/2 cup chopped onion
- 3 cloves minced garlic
- 2 cups fresh spinach
- 3 cups ricotta cheese
- 2/3 cup grated Romano cheese
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil leaves
- 1/2 teaspoon ground black pepper
- 1 egg
- 3 cups shredded mozzarella cheese
- 1 can (28 oz) Trader Joe’s marinara sauce
- 1 cup grated Parmesan cheese
Preheat oven to 350 degrees.
Boil spinach in a pot of boiling water for about 5 minutes. Take out, chop and dry on paper towels.
In a large skillet, heat olive oil and cook mushrooms, onion and garlic until onions are tender.
Mushroom, onion, garlic mix
Mmmmm… Sauteed veggies
In a bowl, combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Mix together with a spatula.
Mmmm sauteed veggies and cheese
Lay lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
Tomato sauce layer
Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
- 1 loaf french bread
- 4 tablespoons olive oil
- 2 cloves garlic
Heat oven to 350 degrees. Cut open french loaf. Drizzle on olive oil. Cut garlic cloves in halves and rub on the bread. Chop the garlic cloves and spread on the bread. Put each half of the loaf in the oven and bake for about 10 minutes. Take out of the oven and enjoy!