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Spinach Lasagna

Last night I made veggie lasagna, and it was amazing!! Definitely the best lasagna I’ve ever made. I’ve always preferred veggie lasagna to meat lasagna (perhaps as a result of growing up vegetarian), and this one was wonderful– loaded with spinach, mushrooms, and red pepper, with lots of delicious cheese. I used this recipe for veggie lasagna from Allrecipes, but I adapted it a bit (using some of the suggestions in the comments on the recipe). Here’s my version:

Spinach Lasagna

• 2 Tbsp. olive oil
• 1/2 onion, chopped
• 1 medium red pepper, chopped
• about 12 crimini mushrooms, thinly sliced
• 4 cloves garlic, minced
• 1 large bunch spinach
• about 1 1/2 tsp. Italian seasoning
• salt and pepper to taste
• 2 cans basil-garlic flavored diced tomatoes
• 1 tsp. brown sugar
• 1/2 of an 8-oz. box of lasagna noodles
• 15 oz. low-fat ricotta cheese
• about 1/2 cup fresh grated parmesan cheese
• about 1/2 cup fresh grated mozzarella cheese

To make the sauce: saute the onions, garlic, mushrooms, and red pepper in the olive oil. Season with salt and pepper, and 1/2 tsp. Italian seasoning. When the vegetables are tender, add the 2 cans of diced tomatoes (undrained), and the brown sugar. Lower the heat and simmer for a few minutes.

To prepare the spinach: steam the spinach over boiling water until it’s lightly cooked (but not overcooked).

To prepare the cheese: In a large bowl, mix the ricotta cheese with the parmesan cheese, and add 1 tsp. Italian seasoning.

To prepare the lasagna noodles: bring a pot of salted water to boiling, and add the noodles. Cook only for a few minutes, until the noodles are starting to become soft and pliable, but aren’t yet fully cooked. Drain.

In a 9×6 casserole dish, layer the sauce, noodles, spinach, ricotta cheese, and mozzarella cheese, until it’s all used up, ending with a layer of sauce and mozzarella cheese. Bake at 350 for 1 hour, and then let rest for about 10 minutes before serving.