When I made this Vegetarian Lasagna, I made a large pan of regular lasagna for the rest of my meat-loving family. Safe to say, my pan is gone and there is still a whole pan of meat, cheese and sauce left over!
Ingredients:
1 box of lasagna noodles1 bag of fresh spinach (you can use frozen if you like)1 small onion1 small jar of mushrooms2 cloves of garlic2 cups low-fat ricotta cheese1 tbsp parmesan cheese1 egg1 can fire roasted tomatoes1 small can tomato paste2 cups low fat shredded cheeseWaterOlive OilSteps:
Boil lasagna noodles until soft. Set asideChop onion and garlic and sauté in olive oil; add spinach and cook down then add mushroomsMix ricotta and Parmesan cheese.Whisk egg and add to cheese mixture. Set aside.Mix tomato paste with water to thin out slightly. Season to taste.Spray 8×8 pan and put spoonful of tomato sauce on the bottom.Begin layering: noodles, ricotta cheese mix, tomatoes, spinach mix, shredded cheese.Finish with noodles, sauce and cheese on top.Bake at 400 degrees for approx. 45 mins.Enjoy!!
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Margo loves to eat! Growing up watching her family cook Sunday dinners inspired her love for food. She believes it isn't just what people eat, it's how they feel when they eat it. If you don't hear an "Oh my gaud!" after that first bite, all that work just might not be worth it! Here, you'll find some of her all time favorite foods - full meals, yummy snacks and anything else she happens to create! Enjoy!
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