Vegetarian Spinach Lasagna

Kitchen Tested
  • Yield 8 servings

With spinach and red sauce, you won't miss the meat in this scrumptious dish.

Ingredients

1 cup chopped onion
1/2 pound mushrooms, sliced
1 teaspoon minced garlic
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can Italian-style tomatoes, drained and chopped
Salt and pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1 bay leaf
1 (6-ounce) package lasagna noodles
2 (10-ounce) packages frozen chopped spinach, thawed and drained
2 cups part-skim ricott cheese
1 large egg white, slightly beaten
1 (8-ounce) package shredded reduced-fat Monterey Jack cheese

Instructions

  1. Preheat oven to 350F.
  2. In a large saucepan over medium-high heat, saute the onion, mushrooms and garlic until tender, about 5 minutes. Add the tomato sauce, tomatoes, salt, pepper, basil, oregano and bay leaf. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes, stirring occasionally. Remove the bay leaf, and set the tomato mixture aside.
  3. Cook the lasagna noodles according to package directions omitting oil and salt. Drain well; set aside.
  4. Combine the spinach, ricotta cheese and egg white, mixing well; set aside. Spread one-third of the reserved tomato mixture in the bottom of a 13x9x2-inch baking pan coated with nonstick cooking spray. Layer half of the lasagna noodles and then half of the spinach mixture. Top with one-third of the  tomato mixture and half of the cheese. Top with remaining lasagna noodles, spinach mixture, tomato mixture and cheese in that order. Cover and bake for 40 minutes; uncover and bake an additional 10 minutes.

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