You are here: Home » Recipes » Vegetarian Spinach Lasagna Vegetarian Spinach Lasagna Recipe by Relish ContributorKitchen Tested Yield 8 servings With spinach and red sauce, you won't miss the meat in this scrumptious dish. PrintEmail Ingredients 1 cup chopped onion1/2 pound mushrooms, sliced1 teaspoon minced garlic1 (15-ounce) can tomato sauce1 (14 1/2-ounce) can Italian-style tomatoes, drained and chopped Salt and pepper to taste1 teaspoon dried basil1 teaspoon dried oregano1 bay leaf1 (6-ounce) package lasagna noodles2 (10-ounce) packages frozen chopped spinach, thawed and drained2 cups part-skim ricott cheese1 large egg white, slightly beaten1 (8-ounce) package shredded reduced-fat Monterey Jack cheese Instructions Preheat oven to 350F. 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. Cook the lasagna noodles according to package directions omitting oil and salt. Drain well; set aside. 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.