Total Time
1hr 30mins
Prep 15 mins
Cook 1 hr 15 mins

This is not a white lasagna, you make a tomato sauce to go with it. But it doesn't have meat in the sauce. I've listed mushrooms as optional....it wasn't in the original recipe, but I like to add them to my sauce.

Ingredients Nutrition

Directions

  1. Saute the onion, garlic, and mushrooms (if using) in olive oil in a large skillet until tender. Add the tomatoes and next 4 ingredients; stir well. Bring to a boil; reduce the heat and simmer, uncovered, for 20 minutes. Remove and discard the bay leaf. Set the sauce aside.
  2. Meanwhile, cook the lasagna noodles according to the package directions. Drain well, and set aside.
  3. Combine the ricotta cheese, spinach, 1/4 cup Parmesan cheese, egg, salt, and pepper; stir well and set aside.
  4. Grease a 13x9x2 inch baking dish. spread 1 1/3 cups of the tomato sauce into the dish. Layer one third of the lasagna noodles, 1/2 of the spinach mixture, 1 cup mozzarella cheese, and 1/4 cup Parmesan cheese in the order listed. Top with 1 1/3 cups of tomato mixture, one third of the lasagna noodles, and the remaining half of the spinach mixture. top with the remaining one third lasagna noodles, 1 1/3 cups tomato mixture, 1/4 cup Parmesan cheese, and 1 cup mozzarella.
  5. Cover and bake at 350 degrees for 45 minutes.
  6. Let it stand for 10 minutes before serving.
Most Helpful

this was a very good dish. I like a lot of spices and herbs. I always add more no matter what the recipe call for. just added a little more. but the dish was awesome. thanks

ruthie6 andrews September 06, 2013

This lasagna did not require a lot of chopping, which sometimes is the case with other vegetarian-friendly lasagnas, which I appreciated. This came together easily and the directions were spot on. We thought this was good, though it seemed to be missing something. Maybe more herbs/spices? Nonetheless, it was enjoyed. Made for Spring 2013 Photo Tag.

Dr. Jenny May 28, 2013