Spinach lasagna?

[Anonymous]

Anyone have a good, but easy, recipe for a spinach or other vegetarian lasagna?

[Anonymous]

I use epicurious to find all my recipes now and sort by fork level. It is free and easy to use.

[Anonymous]

Try foodnetwork or the rachel ray website. I have a great recipe but it is for the crockpot.

[Anonymous]

Off the top of my head. Let me check proportions at home and I'll update, but it's wonderful:

Spinach and Mushroom Lasagna




White sauce:
1 cup milk
1 16 ounce tub ricotta cheese (low fat if you want)
1/4 cup flour
1/4 cup diced onions
a few cloves of garlic (to taste), minced or mashed
a 1/4 teaspoon thyme
Olive oil

Veggies:
1 bag baby spinach
Fresh mushrooms, sliced

Noodles:
9 cooked lasagna noodles

Cheese:
1 bag of shredded cheese of choice. Mozarella and light cheddar are good.

Directions:

Heat dutch oven (or whatever those large, 6 quart cooking pots are) over medium-high heat. Poura tablespoon or so of olive oil in. Add onion, garlic, thyme. Sauté for a few minutes. Add milk, ricotta, and flour. Salt and pepper to taste. Add veggies of your choice (one bag baby spinach, some fresh mushrooms). Heat through.

In a 9x14 glass baking dish, layer 3 noodles, then some white sauce with veggies, then sprinkle cheese. Repeat twice more. I sprinkle the top with extra dried thyme.

Bake 40 minutes at 350, uncovered. Let rest 5 minutes, cut and serve. Freezes and reheats very well.

[Anonymous]

cook's illustrated has my go-to recipe for spinach lasagne - try googling it...

[Anonymous]

I like to make life as easy as possible.

Lasagna

1. Mix 1 container of ricotta w/ 2 eggs in a bowl.
2. Saute spinach and any other veggies.
3. Pour marinara sauce into bottom of pan.
4. Layer no-bake lasagna noodles across.
5. Spread half cheese mixture on top.
6. Spread half of veggies on top.
7. Spread sauce on top.
8. Repeat steps 4-7.
9. Top with mozz cheese.
Bake covered until cheese is melty. Uncover and back for 5-10 more mins until crispy/brown or until desired doneness.

Enjoy!

[Anonymous]

I actually use regular, not no-cook, noodles, but I make the lasagna at least several hours before I bake it (sometimes 12 hours), and use extra sauce, so the noodles have time to absorb the sauce and moisten.