Vegetarian Lasagna #Recipe

Easter is just around the corner, it’s time to think about what you will be eating, right? I’m a vegetarian and do most of the cooking at home, so at our house, we skip the lamb and ham and usually go Italian with my vegetarian lasagna. It’s so good, and it’s the recipe that my husband asks for most often for special occasions from Christmas, Valentine’s Day, and yep Easter too. Enjoy!

Ingredients

  • 9 oz oven ready lasagna noodles
  • 10 oz. chopped frozen spinach
  • 1/2 onion chopped
  • two tablespoons of minced garlic
  • one red bell pepper chopped
  • 2 cups sliced mushrooms
  • 15 oz. low fat ricotta
  • 2 eggs
  • mozzarella cheese shredded
  • 1 cup Parmesan cheese grated
  • 1 jar marinara sauce
  • oregano
  • basil
  • rosemary
  • thyme
  • salt and pepper to taste

Instructions

  • Preheat oven to 375.
  • Thaw the spinach and squeeze out the water.
  • Microwave onions, peppers, and mushrooms for one minute thirty seconds to remove extra moisture.
  • In a medium-sized bowl, mix together eggs, ricotta cheese, spinach, red pepper, mushroom, onion, garlic, herbs, salt, and pepper.
  • In a 9×11 pan, layer noodles, sauce , ricotta mixture, mushrooms, mozzarella cheese, and Parmesan cheese. Repeat layers three times.
  • Bake at 375 for 20 minutes covered loosely with foil. Remove foil and bake for another 25-30 minutes or until golden brown.
  • Allow to cool for 5-10 minutes before cutting and serving.

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Happy reading! ❤

Amanda

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