| Course | Main Dish |
|---|---|
| Cuisines | Italian |
| Cooking Methods | Baking |
| Diets | Egg Free, Kid Friendly, Nut Free, Vegetarian |
| Main categories | Ethnic Authentic, Everyday Food, Family Meals and Desserts, Freezer Meals, Kid Friendly |
| Main Ingredient | Cheese, Pasta, Vegetables |
| Recipe Author | Syd Bailey |
Vegetarian Spinach Lasagna
Serves: 10
Classic bestseller vegetarian spinach lasagna, kids love it, everyone loves it! Pair it with fresh chopped Italian salad and garlic bread.
Recipe by:
Print RecipeIngredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
Cook Times
Cooking Tools Required
Can Opener, Colander, Measuring cups and spoons, Oven, Pyrex baking dish, Stock pot or >5 Qt potIngredients
- 16 ounce lasagna noodles a whole package, cook to package directions
Sauce
- 3 tablespoon extra virgin olive oil
- 1 cup onion medium diced
- 3 clove garlic minced
- 2 teaspoon Italian seasoning
- 28 ounce canned crushed tomatoes
- 14 ounce fire-roasted crushed tomatoes
- 3 tablespoon fresh basil chopped
- 1 teaspoon fresh oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon ground black pepper
Lasagna
- 10 ounce frozen spinach
- 2 cup ricotta cheese
- 12 ounce cottage cheese
- 2 tablespoon fresh parsley chopped
- fresh basil to add on top of the lasagna just before broiling
- Kosher salt and freshly ground pepper to taste
- 18 ounce mozzarella cheese grated
- cooking spray
Instructions
NOODLES
- Cook lasagna noodles according to instructions. Set in cold water to chill
SAUCE
- Add oil to a medium-sized sauté pan. Sauté the onion & garlic in a pan over medium heat for about 5 minutes, until softened & fragrant. Add all the sauce seasoning, herbs, and tomatoes. Cook for an additional 10 minutes
FILLING AND ASSEMBLE
- Preheat the oven to 375 degrees F with the rack in the middle. Spray a 13" X 9" casserole dish with cooking spray.
- Thaw spinach & press out any water. In a bowl combine the spinach, ricotta cheese, cottage cheese & parsley. Season with some salt & pepper. Set aside.
- Assemble the lasagna: Pour 1/3 of the sauce into the pan. Layer on 5 noodles. Top with 1/3 of the cheese & spinach mixture and 6 oz of mozzarella cheese. Repeat this 2 more times: sauce, noodles, filling, and cheese. You should have a total of 3 layers of sauce, noodles, filling, and cheese.
- Cover the lasagna in foil & bake for 20 minutes. Uncover, add a garnish of fresh basil on top & broil on low for 5 minutes. Cheese should be browned & bubbly.
- Serve hot. This makes great leftovers too! Just let it cool, then store in an airtight container for about 3 days in the fridge.
Reheating/Serving Instructions
Nutrition
Calories: 525kcal | Carbohydrates: 50g | Protein: 30g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 914mg | Potassium: 704mg | Fiber: 5g | Sugar: 9g | Vitamin A: 4264IU | Vitamin C: 15mg | Calcium: 484mg | Iron: 3mg
Vegetarian Spinach Lasagna
$50.00 cooking fee
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