Vegetarian Lasagna

• For 8 people
• Preparation time (dont cuisson) : 90 minutes
• Cooking time : 45 minutes
• Difficulty (0 to 5) : 3

Ingredients

• Tomato Sauce
  • Olive oil : 2 tablespoons
  • Onion : 1 medium, finely chopped
  • Garlic : 3 cloves, minced
  • Canned crushed tomatoes : 2 cups
  • Tomato paste : 2 tablespoons
  • Dried basil : 1 teaspoon
  • Dried oregano : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Sugar : 1 teaspoon
• Spinach Filling
  • Frozen spinach : 10 ounces
  • Ricotta cheese : 1 cup
  • Grated Parmesan cheese : 1/2 cup
  • Egg : 1 large
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Nutmeg : 1/4 teaspoon
• Lasagna Assembly
  • Lasagna noodles : 12 sheets
  • Mozzarella cheese : 2 cups
  • Grated Parmesan cheese : 1/2 cup

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 375°F (190°C).
• Tomato Sauce
• Heat olive oil in a large saucepan over medium heat.
• Add the chopped onion and minced garlic, and sauté until softened.
• Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and sugar.
• Simmer the sauce for 15 minutes, stirring occasionally.
• Spinach Filling
• Thaw the frozen spinach and squeeze out any excess water.
• In a mixing bowl, combine the spinach, ricotta cheese, grated Parmesan cheese, egg, salt, black pepper, and nutmeg. Mix well.
• Lasagna Assembly
• Cook the lasagna noodles according to the package instructions, then drain and set aside.
• Spread a thin layer of tomato sauce on the bottom of a 9x13-inch baking dish.
• Place 4 lasagna noodles on top of the sauce.
• Spread half of the spinach filling over the noodles.
• Sprinkle half of the mozzarella cheese on top of the spinach filling.
• Repeat the layers with tomato sauce, noodles, spinach filling, and mozzarella cheese.
• Top with a final layer of tomato sauce and sprinkle with grated Parmesan cheese.
• Cover the baking dish with aluminum foil and bake for 30 minutes.
• Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
• Let the lasagna cool for a few minutes before serving.

Tips

• You can add other vegetables like mushrooms or bell peppers to the tomato sauce for extra flavor.
• Make sure to squeeze out as much water as possible from the thawed spinach to prevent the lasagna from becoming watery.

Information

• This vegetarian lasagna can be made ahead of time and refrigerated for up to 24 hours before baking.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.