I have already posted a vegetarian lasagna recipe, but that one had a bit too much mustard for me. This spinach lasagna recipe does not have mustard in it. My husband and I thought it was very good and very cheesy. I used the tomato sauce, but I would like to try it with vodka or Alfredo next time!
1 egg slightly beaten
15 oz ricotta cheese
5-6 oz fresh spinach
4 tsp minced garlic
15 oz jar Alfredo. tomato or vodka sauce
½ c milk
9 no boil lasagna noodles
1-2 c matchstick carrots cooked
2 – 6 oz jars sliced mushrooms
2 c mozzarella cheese
½ c Parmesan cheese
Preheat oven to 350 and coat a 9×13 baking pan with spray. Boil the carrots until soft and drain. In a bowl stir together egg, ricotta cheese, spinach, & garlic. In another bowl combine the sauce and milk. Spread 1/2 c of the sauce in the bottom of the pan. Put 3 noodles over sauce. Spread ½ of the spinach mixture over noodles. Top with ½ of carrots & 1/3 of mushrooms. Sprinkle with a little of mozzarella cheese.
Top layer is 3 noodles, rest of mushrooms & sauce. Sprinkle with the remaining mozzarella & Parmesan cheese. Coat a piece of foil with spray. Cover dish. Bake 75 minutes covered. Uncover & bake 10 more till lightly browned. Take out of oven & let sit for 10 minutes then cut.
Recipe from my mom :)