Lasagna is one of the easiest meals to make vegetarian style. Substitute the meat for veggies and you’ll still enjoy a filling and satisfying dinner. Even diehard carnivores won’t miss the meat in this dish. (Aaron can testify to that.) Lasagna is also a great dish to make in advance and freeze for future use, just cover tightly in the freezer and bring it to room temperature before baking.
// RECIPE //
- 1 cup frozen / drained / chopped spinach
- 9 oz (1 container) ricotta cheese
- 2 tablespoons minced onions
- 1/4 cup chopped fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon ground chili flakes (optional)
- 2 cups basic marinara sauce
- 1 package (6 or 8 sheets) dried lasagna
- 2 hard boiled eggs (optional)
- 1 cup shredded mozzarella
1. Prepare Marinara Sauce
- 1 16 oz can crushed tomatoes
- 2 tablespoons minced red onion
- 1 tablespoon minced garlic
- 2 tablespoons Italian Herb Mix
- 1/2 tablespoon salt
- 1/2 tablespoon pepper
- 1/2 tablespoon sugar
- 1/2 tablespoon olive oil
Heat olive oil in a pan over med-high heat. When hot, add onion and cook until translucent (approx. 3 minutes). Add garlic and cook 2 more minutes. Add remaining ingredients and bring to a boil. Reduce heat to low and simmer 15 minutes. Let cool. (tip: this can made in advance and stored in the freezer until ready to use.)
2. In a bowl mix the spinach, ricotta cheese, onions, basil, salt, pepper, chili flakes and set aside.
3. Preheat oven to 380 degrees.
4. Spread 1/2 cup marinara sauce in 9x9 pan. Place lasagna on top. Scoop 4 heaping tablespoons of Spinach Ricotta mix. Cut egg with egg slicer and place on top.
5.: Repeat layering.
6. On top most layer place lasagna, remaining ricotta mix, marinara, and shredded mozzarella cheese.
7. Cook for 25 minutes in the oven.
8. Remove and let set for about 20-25 minutes.