VEGETARIAN SPINACH LASAGNA RECIPES

EASY VEGETARIAN SPINACH LASAGNA | ALLRECIPES

Easy Vegetarian Spinach Lasagna | Allrecipes image

It's easy, it's cheesy, and it's vegetarian!

Provided by MOTTSBELA

Categories World Cuisine European Italian

Total Time 1 hours 30 minutes

Prep Time 20 minutes

Cook Time 1 hours 5 minutes

Yield 6 servings

Number Of Ingredients 12

Ingredients

cooking spray
9 lasagna noodles
1 bunch fresh spinach
1 (8 ounce) container ricotta cheese
½ cup shredded mozzarella cheese
1 egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
salt and ground black pepper to taste
1 cup pasta sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach.
Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined.
Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil.
Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Nutrition Facts : Calories 305 calories, CarbohydrateContent 36.8 g, CholesterolContent 54.8 mg, FatContent 10 g, FiberContent 3.6 g, ProteinContent 18.3 g, SaturatedFatContent 5.1 g, SodiumContent 442.7 mg, SugarContent 5.6 g

SPINACH VEGETABLE LASAGNA RECIPE: HOW TO MAKE IT

Spinach Vegetable Lasagna Recipe: How to Make It image

This mildly seasoned lasagna is chock-full of fresh spinach, mushrooms, carrots and onions. Vicki Boman says it even pleases nonvegetarians when she serves it at her home in Ponca City, Oklahoma.

Provided by Taste of Home

Categories Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 14

Ingredients

3 tablespoons butter
1/2 cup all-purpose flour
2-3/4 cups fat-free milk, divided
1-1/2 cups plus 2 tablespoons grated Parmesan cheese, divided
3 tablespoons Dijon mustard
1/2 teaspoon salt, divided
1/4 teaspoon hot pepper sauce
1/2 pound sliced fresh mushrooms
2 medium onions, chopped
2 cups chopped carrots
4 garlic cloves, minced
1 tablespoon olive oil
1 pound fresh spinach, chopped
9 lasagna noodles, cooked, rinsed and drained

Steps:

In a large saucepan, melt butter. Stir in flour until smooth. Add 2-1/2 cups milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir in 1-1/2 cups Parmesan cheese, mustard, 1/4 teaspoon salt and hot pepper sauce; set aside., In a large nonstick skillet, saute the mushrooms, onions, carrots and garlic in oil until tender. Stir in spinach and remaining salt. Cook and stir for 2 minutes or until spinach is wilted; drain. , Remove from the heat; stir in 1-1/2 cups cheese sauce. Combine the remaining cheese sauce and milk. Spread half of the cheese sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles and half the vegetable mixture; repeat. Top with remaining noodles and cheese sauce. Sprinkle with remaining cheese. Bake, uncovered, at 375° for 25-30 minutes or until heated through. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 222 calories, FatContent 8g fat (4g saturated fat), CholesterolContent 17mg cholesterol, SodiumContent 496mg sodium, CarbohydrateContent 27g carbohydrate (0 sugars, FiberContent 3g fiber), ProteinContent 12g protein. Diabetic Exchanges 1 starch

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