Tonight I was in charge of bringing dinner for my bible study, of which one of the members is a vegetarian. As I tried to think of something quick to prepare on a weeknight, I was reminded of an "easy" lasagna recipe a friend gave me. This recipe is great because you can prepare and layer the lasagna the day before and save the baking until the day you're ready to serve it. It also uses no-boil noodles which saves even more time.
This was a hit tonight and someone even commented that it was hearty and didn't seem to be missing anything even though it is meatless! I didn't tell her that I tweaked the original recipe to use spinach instead of the 1 pound of (cooked) ground beef the original recipe called for. Hopefully you will love this as much as I and my taste testers did!
- 8oz Lasagna noodles (look for the no boil kind)
- 12oz package frozen chopped spinach (thawed)
- 4 cups thick spaghetti sauce (I used Kroger's Chunky Mushroom & Onion)
- 1/2 cup water
- 1 tsp salt
- 1 tsp Italian seasoning
- 2 cups Ricotta cheese
- 3 cups shredded Mozzarella cheese
- 1/2 cup grated Parmesan cheese
Mix spaghetti sauce, spinach, water, salt, and seasoning in a bowl.
Spray 9 x13 pan with cooking spray and put 1/3 of the sauce in the bottom of the pan.
Place 1/2 of the uncooked noodles on top of the sauce, then add a layer of 1 cup Ricotta and a layer of 1 cup of Mozzarella cheese.
Repeat layers of sauce, noodles, Ricotta, and Mozzarella.
Top with remaining sauce, then remaining cup of Mozzarella, and then the Parmesan cheese.
Bake at 350 for 55-60 minutes. (You may need to cover it with foil near the end if the cheese gets too brown).
Let stand 10 minutes before cutting and serving.