Easy Vegetarian Spinach Lasagna
An easy vegetarian lasagna is filled with spinach and ricotta cheese and has a topping of mozzarella and Parmesan.
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty vegetarian dish. This lasagna can also be made without the spinach.
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Spinach with three types of cheese and herbs, layered with red sauce and noodles.
Recipe Group Selection: 01, December 2012 ~ I made a half batch of this lasagna as my husband is not a fan of spinach. As I was putting it together I did need quite a bit more spaghetti sauce. Since my husband is also not a huge fan of vegetarian main dishes, I did fix pork chops along with this. I know a weird combination. Well I served him a big piece of the lasagna along side of this pork chop. He questioned the odd combo, but I let him know I was accommodating his need for meat with a meal. Well, he ate the lasagna without any complaints, liked it, and had a second helping. MOTTSBELA that is a huge compliment! Aside from adding more sauce, this lasagna set up very well and held it shape on the plate. Since I know he will eat the spinach in this vegetarian dish, I most definitely will be making it again. Thanks MOTTSBELA.
Read reviews and doubled the ricotta, sauce, egg and mozzarella. Used no-bake noodles and 2 (10oz) boxes of frozen chopped spinach; which I zapped in the micro 4 to 5 minutes (to save time and use less utensils) and also squeezed out all the liquid from the spinach. Baked in a 9x13 pan, covered, 30 minutes; uncovered and baked and additional 10 minutes. Let sit 10 to 15 minutes before serving. TURNED OUT GREAT.
I added a bit of crushed garlic to the ricotta/spinach mix for a bit more flavor. Was absolutely delicious! Will definitely make again (with the garlic).
Rolling lasagna noodles around a filling of spinach and cheese makes a tasty pasta dish.