Recipe July 10: Vegetarian Lasagna - ABC 33/40 - Birmingham News, Weather, Sports

Recipe July 10: Vegetarian Lasagna

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Scottie's Vegetarian Lasagna

Feeds 8-10

 

INGREDIENTS

2 cups chopped spinach (drained)

2 cups mozzarella cheese (divided use)

1 cup ricotta cheese

3 large eggs

1/4 cup milk (can use reduced fat milk)

1/2 cup grated parmesan cheese (divided use)

12 lasagna noodles

3 cups marinara sauce

2 cups canned sliced mushrooms, drained (can use fresh)

2 medium tomatoes, diced (or 1 cup canned diced tomato)

1 cup tomato sauce

1/2 cup diced fresh onions

1 tablespoon minced garlic

1 teaspoon dried oregano leaves

 

  1. Pre-heat oven to 350º. Spray 9 x 13 pan with non-stick coating.

 

  1. To make spinach/cheese mixture, combine in mixing bowl the spinach,
    1 ½ cups mozzarella cheese, ricotta, eggs, milk and 1/4 parmesan cheese.

 

  1. Make sauce mixture by combining the marinara sauce, mushrooms, tomatoes, tomato sauce, onions, garlic and oregano.

 

  1. In prepared pan, layer in the following order:

  1. 1 cup tomato sauce mixture

  2. 4 lasagna noodles

  3. 2 cups tomato sauce mixture

  4. 1 ½ cups spinach/cheese mixture

  5. 4 lasagna noodles

  6. 2 cups tomato sauce mixture

  7. 1 ½ cups spinach/cheese mixture

  8. 4 lasagna noodles

  9. Remaining spinach/cheese mixture

  10. Remaining tomato sauce mixture

  11. Sprinkle with remaining Parmesan and Mozzarella cheeses.

 

  1. Cover with foil and place pan on baking sheet and bake covered 45 minutes. Remove foil and bake an additional 15-20 minutes or until hot and bubbly. Let stand 5 minutes before slicing and serving. Cooking times may vary due to differences in ovens.