Vegetarian Spinach Lasagna
Serves 830 mins prep45 mins cook
Vegetarian Spinach Lasagna, made with store-bought tomato sauce, is a simple, delicious and balanced meal! This vegetarian lasagna recipe is the best kind of comfort food and can be made in advance for any evening or occasion.
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What you need
Instructions
Prepare the Sautéed Spinach -1 In a large skillet of medium-high heat, heat the olive oil and add the minced garlic. -1 When the garlic is sizzling, add the spinach. -1 Cook the spinach until just wilted, then remove from the heat and set aside. Prepare the Cheese Layer -1 In a food processor, combine the ricotta, cottage cheese, oregano, basil, black pepper and red pepper flakes. -1 Process until smooth and combined, then set aside. Build and Bake the Lasagna -1 Preheat the oven to 400°F. -1 In a 9" x 13" baking dish, spread a spoonful of the tomato sauce onto the bottom of the baking dish. -1 On top of the tomato sauce, place three of the no boil lasagne noodles side by side, spreading across the dish. -1 Take 1/3 of the cheese mixture, and spread it on top of the noodles. -1 Sprinkle 1/3 of the spinach on top of the cheese mixture. -1 Add 1/3 of the shredded mozzarella on top of the spinach. -1 Top with more tomato sauce. -1 Repeat two more times until three layers of lasagna are built in the baking dish. -1 Sprinkle the rest of the mozzarella cheese on top of the tomato sauce. -1 Cover the lasagna with aluminum foil, then transfer to the preheated oven. -1 Bake 30 minutes, then remove the aluminum foil. -1 Turn up the oven to 425°F, and bake the lasagna for 15 more minutes, or until the cheese on top is slightly browned, melted, and the rest of the dish is bubbling. -1 Remove from the oven, and let cook for 15-20 minutes. -1 Cut the lasagna into eight equal servings, and enjoy warm!View original recipe
