Veggie lasagna recipe

This lasagna recipe is adapted from the The Better Homes and Gardens New Cookbook Spinach Lasagna. This is also where my recipe for banana bread is from.

I love veg so we throw a little more in. You can estimate the vegetable portions or invest in measuring cups. Feel free to alter the recipe with veg you enjoy. I don’t know the nutritional value, but it will count for at least 1 of you 5 servings of fruit and veg.

Ingredients

9 uncooked lasagna noodles (I usually make 12 in case some rip or get stuck together)
1 cup chopped large onion
1 cup sliced fresh mushrooms (optional)
4 cloves garlic, minced
2 tablespoons margarine or butter
1 bell pepper (any color)
Head of broccoli (optional)
1 cup chopped carrots (optional)
1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry or bag of fresh spinach sauteed
2 (15-ounce) container ricotta cheese (note you can add in 1/2 brick of firm tofu as the consistency will match the ricotta and add protein)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan or Romano cheese
2 eggs, beaten
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (30 1/2-ounce) jar spaghetti sauce (meatless, if desired) (We end up using 1 1/2 jars)
1/4 cup grated Parmesan or Romano cheese to put on top (optional)

Directions

Preheat oven to 375 degrees F (180 degrees C). Spray 9×13″ pan with butter or oil to prevent food sticking.
Cook lasagna noodles 10-12 minutes, or until tender but still slightly firm. I suggest adding some olive oil to boiling water to prevent the noodles from sticking together. I also add one noodle at a time at the start and ensure they are not sticking together. If you want to use no-cook noodles, you may need to cook the lasagna longer. When done, drain the noodles and rinse with cold water to prevent sticking after draining. You may need to peel noodles apart to ensure all surfaces are rinsed. This step is very important!
Meanwhile, in a large skillet, cook onion, peppers, mushrooms and garlic in hot margarine until tender but not browned. Set aside.
Steam broccoli and carrots until they reach desired texture. Some people like a crunch, some don’t.
Pat frozen spinach dry with paper towels in a colander (use lots of paper towels as the water will make the lasagna watery). Or saute fresh spinach in same skillet as onions and peppers.
In a medium bowl, stir together spinach, ricotta, tofu, mozzarella, 1/2 cup of the Parmesan, the eggs, basil, oregano and pepper. Stir rest of the veg (onions and steamed veg) into spinach mixture.
Spread 1/2 cup of the spaghetti sauce evenly in the rectangular baking dish. Arrange three lasagna noodles on top of the sauce. I like to add a little more sauce to the top of the noodles before adding the ricotta layer.
Layer with half the veg/spinach mixture, another layer of noodles and then one cup of the spaghetti sauce. Repeat layers, ending with noodles. Spoon remaining sauce over the top. Any noodles on to player that do NOT have sauce on them will become crunchy and tough. Try to cover everything.
Sprinkle with the 1/4 cup Parmesan and more shredded cheese (optional).
Bake, covered with foil or lid, for 20 minutes. Uncover and bake about 10 minutes more, or until heated through.
Let stand 10 minutes before serving to let the lasagna set so it will hold its shape better when cut. Makes 8 servings.
Great to re-heat or freeze.