SPINACH LASAGNA RECIPES VEGETARIAN RECIPES

Steps:

• Preheat oven to 350º. Bring a large pot of salted boiling water to a boil and cook lasagna noodles until al dente. Drain.
• In a large skillet over medium heat, heat oil. Add onion and garlic and season with salt, pepper, and oregano. Stir in thawed and drained frozen spinach until completely combined.
• In a large bowl, stir together ricotta, egg, and Parmesan and season with cinnamon, salt, and pepper.
• In a large baking dish, layer 5 lasagna noodles so they’re slightly overlapping. Spoon over a thin layer of marinara and top with a layer of spinach mixture and ricotta mixture. Sprinkle with a layer of mozzarella. Repeat, ending with mozzarella.
• Cover with foil and bake 45 minutes, then remove foil and continue baking 15 minutes more.
• Let cool 10 minutes, then garnish with parsley, slice, and serve.

Steps:

• Preheat the oven to 375 degrees F.
• Bring a large pot of lightly salted water to a boil and cook the lasagna noodles for 10 to 12 minutes. Drain the noodles and drizzle them with 1 tablespoon of the olive oil, and then set the noodles aside for later use. (If you are using no-boil noodles, skip this step.)
• Heat the remaining 2 tablespoons olive oil in a large skillet set over medium heat and cook the shallots until softened and translucent, 4 to 5 minutes. Add in the garlic and zucchini, and cook for 1 minute. Stir in the spinach and cook until wilted, 2 to 4 minutes.
• In a large bowl, stir to combine the ricotta, Parmesan, salt, pepper and egg, and set aside for a later use.
• To assemble the lasagna, spoon 1/2 cup of the Chunky Marinara Sauce into the bottom of a 9-by-13-inch baking dish. Top with 5 noodles, slightly overlapping. Spread one-third of the ricotta mixture over the noodles, then add one-third of the cooked zucchini and spinach, evenly distributing over the ricotta. Top with 2 cups of the mozzarella, then top with 1 cup of the sauce. Repeat the layering two more times, ending with a layer of noodles and a sprinkle of mozzarella.
• Cover with foil and bake for 40 minutes.
• Remove the foil and continue to bake until bubbling and cooked through, 10 to 20 minutes more. Cool for 10 to 15 minutes before serving.
• Heat the olive oil in a large saucepan set over medium heat and add the carrots, celery and onions, and cook until soft and translucent, stirring occasionally, 8 to 10 minutes.
• Stir in the garlic and cook for 1 minute, then stir in the oregano, chile flakes, tomato puree, chopped tomatoes and their juices, basil leaves and some salt and pepper. Bring to a simmer and cook until the sauce has thickened, about 30 minutes.