Vegetable Lasagna
Ingredients
The noodles
-
1
box
lasagna noodles
-
1
tablespoon
salt
-
to taste
none
freshly ground black pepper
The sauce
-
2
tablespoons
olive oil
-
1
pound
sliced mushrooms
-
1
10-ounce package
frozen chopped spinach
-
1
medium
onion, chopped
-
4
cloves
garlic, minced
-
1
28-ounce can
crushed tomatoes
-
1
15-ounce can
tomato sauce
-
2
tablespoons
granulated sugar
-
1½
teaspoons
dried basil
-
1
teaspoon
Italian seasoning
-
1
teaspoon
fennel seeds
The cheese filling
-
15
ounces
ricotta cheese
-
1
large
egg
-
2
teaspoons
dried parsley
-
½
teaspoon
salt
For assembly
-
1
pound
mozzarella cheese, shredded
-
1
cup
freshly grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees.
- Cook the lasagna noodles in salted boiling water until al dente, then drain and rinse with cold water.
- In a large saucepan, heat olive oil and sauté mushrooms, onions, and salt until softened.
- Add garlic and cook until fragrant, then stir in spinach, crushed tomatoes, tomato sauce, sugar, basil, Italian seasoning, and fennel seeds. Simmer for 15 minutes.
- In a bowl, mix ricotta cheese, egg, parsley, and salt. Chill until ready to assemble.
- In a baking dish, spread 2 cups of sauce, layer noodles, ricotta mixture, mozzarella, and Parmesan. Repeat layers two more times.
- Cover with foil and bake for 15 minutes, then remove foil and bake for another 25 minutes until hot and bubbly.
- Let cool for at least 10 minutes before serving.
Nutrition Facts (estimated)
Servings
12
Calories
402
Total fat
19g
Total carbohydrates
36g
Total protein
23g
Sodium
526mg
Cholesterol
67mg
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