Recipe by MOTTSBELA
"It's easy, it's cheesy, and it's vegetarian!"
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1 (8 ounce) container
shredded mozzarella cheese
egg, lightly beaten
salt and ground black pepper to taste
grated Parmesan cheese
Made this for Recipe Group 12/7/12. I used a 9x9 dish and thought using 6 noodles would help since others said it was a little shy on sauce and/or ricotta. After boiling the noodles (whole wheat), I cut off the ends and used those for the middle layer and they fit perfectly. I ended up adding a splash of milk to the ricotta just to make it easier to spread and needed to double the sauce. I used my colander over the pasta to steam the spinach but it didn't get as done as I'd like so I could only mix half into the cheese blend and then split the rest between each layer. Overall this was pretty good with those two changes in amounts. If using all nine noodles I would need even more sauce and more filling. We got 4 servings with no sides and probably would have gotten 6 if we'd had something else on the table, even with 2/3 the pasta.
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.
Loved this recipe. It was very easy to make.
Very good. The nutmeg went great with the dish. I never really care for it but for this dish I put in 2 dashes.
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.
I thought it was great! Delicious & way easier than reg. lasagna! I substituted 1/2ricotta for low fat cottage cheese. 2 jars of sauce. One red one white. No nutmeg because of an allergy...and extra extra cheese! U can never have enough cheese in my opinion!
This recipe is great! We use the No-Boil noodles to save time.
This will be our 2nd time having it in a week :- D
This was my first time trying to make lasagna and I'm so glad I tried this recipe first! So easy to make, my husband loved it and prep time was very short. The only thing is I wish I hadn't added the egg to the ricotta mixture before tasting how well seasoned it was, once I added the egg it was too late to taste to see if I had the spices/salt/pepper right. Although thats more a critique on me!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Vegetarian Spinach Lasagna
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 90
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