In a quest to try something different, I found this vegetable lasagna recipe. It was in the latest Everyday Food cookbook, "Everyday Food: Fresh Flavor Fast: 250 Easy, Delicious Recipes for Any Time of Day." The family loved it, so I decided to share it with you.
Mix cheese, spinach, egg, salt and pepper for the filling.
The recipe said to use store bought marinara, but those who know me know I NEVER buy marinara. I have a favorite recipe I like to use, but I used the Basic Tomato Sauce recipe in the back of the cookbook and it was perfect. VERY SIMPLE too. Here is the sauce recipe:
Basic Tomato Sauce
1 T olive oil
1 small onion, diced
2 garlic cloves, minced
2 cans (28 ounces each) whole peeled tomatoes
1/4 teaspoon dried oregano
Course salt and freshly ground pepper
In a saucepan, heat oil over medium. Cook onion and garlic, stirring frequently, until translucent, 2-4 minutes. Add tomatoes with their juice and the oregano. Simmer, stirring occasionally and breaking up tomatoes with the spoon, until thickened, 20-30 minutes. Season with salt and pepper. Sauce can be refrigerated up to 4 days or frozen up to 3 months; let cool completely before storing in airtight containers.
Makes 6 cups.
Add a thin layer of the sauce to the bottom of the casserole dish. Arrange 4 of the noodles on top. Spread 1/3 of the cheese mixture on top of the noodles. Then add 1/3 of the tomato sauce and 1/3 of the fontina cheese. Continue layering.
Cover and bake for 30-40 minutes. Remove foil and cook another 15 minutes. Enjoy!
- 4 cups (32 ounces) whole-milk ricotta cheese
- 2 large eggs
- Salt and fresh ground pepper
- 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed to remove excess moisture
- 6 cups store-bought or homemade tomato sauce (Basic Tomato Sauce listed above)
- 12 no-boil lasagna noodles (8 ounces)
- 1 pound fontina cheese (4 cups), shredded
- Preheat oven to 400 degrees. In a medium bowl, whisk together ricotta cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add spinach, and stir well to combine.
- Spread a small bit of tomato sauce in the bottom of a 9-by-13-inch glass baking dish or dishes. Arrange a layer of lasagna noodles on top. Spread 1/3 of the ricotta mixture over the noodles, followed by 1/3 of the remaining sauce; sprinkle with 1/3 of the grated cheese. Repeat to make two more layers, ending with cheese. If freezing, cover tightly with plastic wrap. Before baking, defrost in the refrigerator overnight.
- Cover with aluminum foil. Bake 30 minutes. Remove foil; continue baking until top is golden brown, about 15 minutes more. Let cool slightly before serving.