Vegetarian Lasagne

-

Vegetarian Lasagne

Ingredients

1 box “no-bake” lasagna noodles
1 jar of your favorite marinara sauce 
8 oz mushrooms, sliced
2 10-oz bags baby spinach
1 15-oz container ricotta cheese
1 package part-skim shredded mozzarella cheese
2 cloves garlic, minced
1/2 tsp salt
1/4th tsp pepper
1.5 tablespoon olive oil



Directions

  • Preheat oven to 350 degrees.
  • Heat the olive oil over medium low heat in a large skillet. Add one bag spinach and cook until wilted.
  • Remove and place spinach in a bowl and then cook remaining bag. Set cooked spinach aside.
  • Add remaining .5 tbsp olive oil to the skillet and saute mushrooms until tender. Set aside in a separate bowl.
  • In a third bowl, mix together the ricotta cheese, minced garlic, salt and pepper.
  • Spray a 9 x 13 inch pan with cooking spray and pour in about a fourth cup of pasta sauce to cover bottom. Lay three uncooked lasagna noodles over top. Add a layer of the ricotta mixture, then a layer of spinach, followed by a layer of mushrooms and a hefty sprinkle of mozzarella cheese. Finish each layer with a fourth cup of pasta sauce then repeat with three more noodles.
  • Make two more additional layers of noodles, ricotta, spinach, mushrooms, cheese and sauce then finish with a final layer of noodles, the rest of the sauce and more mozzarella cheese.
  • Cover very loosely with tin foil and bake for 50 minutes.
  • After baking, let lasagna cool for 15 minutes before digging in!

Comments

Post a Comment

Popular posts from this blog

-
Image
Stuffed Tinda Ingredients   Tinda  1 inch  Ginger  , chopped 1/2 teaspoon  Turmeric powder (Haldi) 1 teaspoon  Red Chilli powder 2 teaspoon  Coriander Powder (Dhania) 1 teaspoon  Garam masala powder 1 teaspoon  Cumin powder (Jeera) 1/2 teaspoon  Amchur (Dry Mango Powder) 1 pinch  Asafoetida (hing) Salt  , to taste Sunflower Oil 2 sprig  Coriander (Dhania) Leaves  , chopped  Instructions To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens. Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time.. In the meanwhile, peel the tinda , slit them on the top cross wise. Do the same for the rest of the tinda. Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible. Heat a pressure cooker, drizzle some oil place the stuffed tinda inside the pressure cooker and gently cook them on
Read more

Rosti

-
Image
Rosti INGREDIENTS 3lbs  potatoes 2 tablespoons butter 6 tablespoons olive oil 1 tablespoon fresh thyme 1 cup shredded mozzarella 1 cup Cheddar 1/2 cup shredded provolone cheese Salt and pepper to taste Instructions  Cook the potatoes, with skin, in a pot of salted boiling water for 10 minutes or until tender (but not falling apart). Let the potatoes cool and chill them 3 hrs The next day, peel and coarsely grate the potatoes. Season with salt, pepper and the fresh thyme. In a different bowl, combine the cheese and stir well. Reserve. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a medium sized sauté pan, over medium heat. Add half of the grated potato, spreading it out evenly to cover the bottom of the pan. Allow to cook for about 4 minutes, or until the sides start to turn golden, while shaping it into a flat cake, pressing down lightly. Pour all the cheese filling into the potato pancake, leaving a small edge all around. Then, spread out the remaining potato on top of
Read more

Spinach rolls

-
Image
Spinach Rolls Ingredients 1 onion chopped 2 garlics chopped 16 oz( 456 gms ) spinach 4 eggs 1/2 cup flour 3.5 oz cheese  3.5 oz breadcrumbs 1 cup mushroom 1 cup grated carrots 2 cups grated cheese 1 tsp nutmeg 1 tsp oregano salt to taste Direction on the video below
Read more