Sometimes I get bored and decide I need to try something new. I wanted to make a truly vegetarian lasagna.
I started with some spinach.
Coarsely chop 2 cups fresh spinach and finely chop 1/2 cup onion.
Add about a tablespoon of olive oil to a large sautee pan. Add the spinach and onion and 1/2 cup of mushrooms. I didn’t have fresh, so I made do with a can of mushrooms. I used the garlic press and added 2 large cloves of garlic.
Add 1 tablespoon each of oregano, parsley, and basil.
Once the onions are soft, add a 12 oz. can of tomato paste and
a 6 oz. can of tomato sauce.
Finally add 1 tablespoon of brown sugar and 1 tablespoon of soy sauce.
Mix it up, and then it’s ready to be layered in the baking dish.
You also need six lasagna noodles cooked al dente.
For the cheese layer you need one 15 oz. package of Ricotta cheese, 1 egg, and 1/3 cup of parmesan cheese.
Mix it up, and this is ready to be layered in the baking dish also.
You also need mozzarella slices.
Start layering with the tomato and spinach mixture. Use about 1/3 of the sauce. Then you add a layer of lasagna noodles.
On top of the noodles, spread half of the ricotta cheese mixture.
Next comes the mozzarella slices.
Then repeat the layers. You’ll finish with the final third of tomato and spinach mixture.
Bake it at 350 degrees for thirty minutes, until it is thick and bubbly. Sprinkle some more Parmesan cheese over the top for the last few minutes of baking.
Serve it up and enjoy!
Linking to Homestead Barn Hop.