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Take comfort food to another level with the best creamy spinach and tomato vegetarian lasagna. You won't even miss the meat! | aheadofthyme.com

Creamy Spinach and Tomato Vegetarian Lasagna


  • Author:
  • Prep Time: 35 min
  • Cook Time: 60 min
  • Total Time: 1 hour 35 minutes
  • Yield: 9
  • Category: Entree
  • Cuisine: Italian

Description

Take comfort food to another level with the best creamy spinach and tomato vegetarian lasagna. You won’t even miss the meat!


Ingredients

Tomato Sauce:

  • 1 and 1/2 tablespoons olive oil
  • 1/2 onion, grated
  • 2 cloves garlic, pressed or minced
  • 1/4 teaspoon dried oregano
  • 1 (28-ounce) can of Muir Glen fire-roasted crushed tomatoes
  • 1/4 teaspoon sugar
  • 2 tablespoons fresh basil, chopped
  • salt and freshly ground black pepper (to taste)

Spinach Mixture:

  • 1 and 1/2 tablespoons butter
  • 2 cloves garlic, minced
  • 5 cups fresh spinach, chopped
  • 2 cups ricotta cheese
  • 1/2 cup Parmesan cheese
  • 1 large egg, beaten
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon dried oregano
  • pinch of ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper (to taste)

Lasagna:

  • 9 lasagna noodles
  • 2 and 1/4 cups mozzarella cheese, shredded
  • freshly chopped basil (optional, for garnish)
  • Parmesan cheese (optional, for garnish)

Instructions

  1. Preheat the oven to 375 degrees F.

Tomato Sauce:

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and sauté for 2 minutes. Add garlic and oregano and continue to sauté for 2-3 minutes until onions are soft and translucent.
  3. Add crushed tomatoes and sugar. Stir to combine.
  4. Bring sauce to a boil and turn down heat to low. Simmer for 15 minutes.
  5. Remove from heat and stir in basil. Season with salt and pepper, to taste. Set aside.

Spinach Mixture:

  1. While the tomato sauce is simmering, prepare the spinach mixture.
  2. Squeeze the spinach in your hands to get out excess water.
  3. Melt the butter in a skillet over medium high heat. Add garlic and sauté for 2 minutes.
  4. Add spinach and continue sauté for 2 minutes until the spinach is wilted, about 3-4 minutes. Remove from heat.
  5. In a large bowl, combine spinach, ricotta cheese, Parmesan cheese, egg, Italian seasoning, oregano, nutmeg, salt and pepper. Stir until combined. Set aside.

Lasagna:

  1. Cook lasagna noodles according to package instructions.
  2. In a greased a 9″ x 12″ casserole dish, spread a very thin layer of the tomato sauce on the bottom.
  3. Layer 3 lasagna noodles, half the the spinach mixture, 1/2 cup of mozzarella cheese and 1 cup of tomato sauce. Repeat with second layer.
  4. End with remaining 3 lasagna noodles, remaining tomato sauce and 1 and 1/4 cups of mozzarella cheese.
  5. Cover with aluminum foil and bake for 45 minutes. Uncover and continue to bake for 15-20 more minutes until cheese is golden brown.
  6. Remove from oven and let stand for 15 minutes before serving.
  7. Garnish with freshly chopped basil and Parmesan cheese (optional).

Notes

  • The spinach mixture may be hard to spread on the lasagna noodles. You can drop them them in spoonfuls and then spread around using the back of the spoon.
  • If crunched for time, you can use no-boil lasagna noodles which can be layered in dry.
  • You can also prepare this ahead of the time and store it in the fridge for up to 2 days before you are ready to bake.