Veggie Lasagna

Lasagna is such a comfort food for cheese lovers (which I so am) All that mozzarella and ricotta imbeded in some amazing red sauce. Sometimes though you just don’t want the meat, so here is a great swap out recipe option where you can use Spinach!

Makes – 8 to 10 Servings – *Depending on cut of Pieces

Sauce Ingredients: 2 Garlic Cloves Chopped – Handful of Chopped Basil – 1 Large Can Crushed Tomatoes – 1 Can Tomato Paste – 1 Cup Red Wine – Salt – Black Pepper – Garlic Powder – Red Pepper Flakes – 3 Tablespoons Olive Oil

Sauce Directions:

– Heat Olive Oil in Pan.

– Sauté Garlic & Basil Till Cooked Through.

– Add Crushed Tomatoes, Tomato Paste & Red Wine. 

– Sprinkle Salt, Black Pepper & Garlic Powder along with Red Pepper Flakes to Taste.

– Cover Pot – Put on Low Heat – Simmer for a good 30 Minutes or Even Longer.

*You must check the sauce and stir so it won’t burn at the bottom of the pot.


Filling – 2 Part Process

Ingredients: 1/2 Bag of Fresh Spinach Leaves – NOT Salad Spinach Leaves! – 1 Container of Pre Washed & Cut Mushrooms – 2 Garlic Gloves – 1 Shallot – 2 Tablespoons Olive Oil – 1 Cup Red Wine 1 Large Container of Part Skim Ricotta – 2 Cups of Skim Shredded Mozzarella. – 2 Eggs – Salt – Black Pepper

Part One Directions: (Spinach & Mushrooms)

Chop Spinach & Mushrooms / Do not use stems on spinach leaves!

Chop Garlic & Shallot.

Heat Olive Oil in Pan.

Sauté Garlic & Shallot Till Cooked Through.

Add Chopped Mushrooms Sauté till Cooked Through.

Add Red Wine.

Add Chopped Spinach Leaves.

Simmer covered on low.

*Cook till wilted and most of the liquid is gone.

*Reserve about 2 tablespoons of the liquid with Spinach and Mushrooms for garnish.

Part Two Directions: (Ricotta, Eggs and Cheese)

Combine Ricotta, Eggs & Cheese in a bowl and mix.

Add in a couple of dashes of Salt and Pepper mix again. 

*Once both parts are completed combine them to make your filling for the lasagna.


Directions to Build the Lasagna:

Ingredients: The Filling – 1 Box Barilla No Bake Lasagna Sheets – 2 Cups Whole Milk Mozzarella – Reserved Spinach & Mushroom Drizzle

In a 9″ x 13″ pan layer a base of sauce. 

Then place four sheets of lasagna as seen below in the pan:

Add filling to this 1st layer – then sauce.

Again four more sheets – filling – then sauce.

And so on till you get to the top layer – put ONLY sauce then sprinkle the bag of Cheese on top.

On top of the cheese drizzle the liquid, Spinach and Mushrooms you previously put aside.


Directions for Baking:

Preheat oven to 375 Degrees.

Cover tray with tin foil.

Bake lasagna for one hour covered then another five minutes uncovered.

Let rest in oven turned off for about ten minutes.

 Serve & Enjoy

Don’t forget that glass of Vino! 


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