Vegetarian Lasagna

Hiiiii! It’s been awhile! We’ve been busy here; but all good things! I think I’ll do little life update post to introduce you to some new friends we have around here, unless you follow me on instagram than you already know :) In the meantime, I wanted to share a vegetarian lasagna with you! I love lasagna. It’s such a hearty and comforting meal. Best of all it usually brings leftovers. I don’t know what it is about leftover pasta dishes, but they are so much better than the first day. I think all of the filling has time to soak into the pasta and it just makes it that much more scrumptious!

I found this recipe in an old cookbook I got at a library book sale. Have you ever been to one? I got the entire Harry Potter book series for $5 - that’s insane! I digress. So I found this recipe and just gave it a few tweaks to fit my my husbands taste buds! Anyone else have a very picky eater at home? Please send me tips on getting your picky eater to try new things :) 

Recipe:

9 lasagna noodles 

1 small onion

1 small green pepper

2 tsps minced garlic

1 15 oz can tomato sauce

1 15 oz can crushed tomatoes (drained)

1 15 oz can cannellini beans rinsed and drained

1 tsp salt

1 15 oz container fat free ricotta cheese

3 cups frozen spinach thawed and drained

¼ cup shredded Parmesan cheese

6 oz mozzarella cheese thinly sliced or 1 ½ cups shredded mozzarella 

Step 1: Preheat oven to 350 degrees and spray a 13x9 glass baking dish with cooking spray

Step 2: Cook lasagna noodles. I used the noodles that cook in the oven with the lasagna, so skip this step if you’re using those! 

Step 3: Add onion, bell pepper, and garlic to a large frying pan. Cook until the onions become translucent. Add the tomato sauce, tomatoes, beans and salt to the vegetables and cook on medium low for 5 minutes. 

Step 4: In a separate bowl combine ricotta, 2 tbsp of parmesan cheese and spinach. Mix well.

Step 5: Scoop about one cup of the sauce mixture and pour it on the bottom of the glass baking dish. Lay three noodles on top. Next add about half of the cheese and spinach mixture and spread over noodles. Top with 2 cups of the sauce mixture. Layer three more noodles. Spread the rest of the cheese and spinach mixture on the noodles and pour remaining sauce on top. Layer the last three noodles.

Step 6: Cover the top of the noodles with the mozzarella cheese and the remaining 2 tbsps of parmesan. 

Step 7: Cover the baking dish with tin foil and bake for 35 mins. Remove tin foil and bake for an additional 10 minutes.

Let me know if you try this recipe! Stay healthy! xoxo