Vegetarian "Spinoccoli" Lasagna

Recipe by Kozmic Blues
READY IN: 2hrs




  • Cook the lasagna noodles in boiling, salted water according to package directions and drain well.
  • Coat with a bit of olive oil to prevent from sticking.
  • In a large skillet, heat 2-4 tbsp olive oil over medium heat.
  • Add garlic, italian seasoning and crushed red pepper, if using, and cook for a minute or two.
  • Add onion and saute for about 5 minutes, or until softened.
  • Squeeze any excess water from the frozen spinach.
  • Add spinach and broccoli to the pan, and saute with the garlic and onions for another 5-7 minutes or until tender.
  • Season with salt and pepper to taste and set aside until ready to layer the lasagna.
  • In a mixing bowl, combine the ricotta and parsley.
  • Stir in the beaen eggs, parmesan or romano, and season with salt and pepper.
  • Coat the bottom of a 13 x 9 inch pan with about 1 cup of the tomato sauce.
  • Place 4 of the lasagna noodles lengthwise overlapping each other over the sauce.
  • Next, place 1/2 of the spinach/broccoli mixture over the noodles.
  • Then spoon 1/2 of the ricotta mixture over the vegetables and spread to all the edges with a spatula.
  • Grate some parmesan or romano over the ricotta layer, and sprinkle 1/2 of the shredded mozzarella over that.
  • Top the cheese layers with another cup of the tomato sauce.
  • Repeat with the next layer of noodles, vegetables, ricotta, grated cheese, mozzarella then sauce.
  • Top the last layer with noodles, the last cup of sauce, and shredded mozzarella and grated cheese.
  • tap the lasagna pan on the counter to force out any air bubbles.
  • Bake in a preheated 350 degree oven for 1 hour.
  • Remove from oven and let rest for about 30 minutes before serving.
  • Serve with extra tomato sauce and grated cheese.